Sunday, 22 August 2010

Vegan Muffins

This was my first attempt at vegan muffins and I modified Grandma's Graham Gems recipe as it is virtually impossible to ruin. When I asked my daughter what she thought of them she said with some surprise, "They taste like muffins!" And they were delicious!

Egg replacer for one egg:

Mix 2 tbsp chia seeds in 1/2 cup of water and let it sit a few minutes until the mixture thickens.

In the meantime combine:

1-1/2 cups whole wheat flour
1 cup rolled oats*
1/2 cup ground flax seeds*
1/4 cup raw organic sugar or sweetener of choice
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon

1-1/2 cups soymilk or almond milk
1 tablespoon vinegar or lemon juice
1/4 cup oil
egg replacer for 1 egg

Add wet ingredients to dry ingredients and stir until just moistened. Add 1 cup of fruit. I used a mixture of fresh raspberries and blueberries. Spoon into prepared muffin cups

Bake at 375F for 20 minutes or until muffin tops are firm.

Makes 14-16 muffins.

*Use any combination of flour/grains to equal 1-1/2 cups

1 comment:

Sand Land Dad said...

We could do this here except for two things. No Chia seed and no egg replacer.
The Indian community here (vegetarian) eats a lot of eggs and drinks milk.