mmm...Muffins!

I hardly ever make muffins but when I do they got to be savory! Here are two delicious savory muffin recipes I made last week.  I got the original recipe from my cook book, 500 Vegan Recipes, but tweaked it a bit to my liking.
 

The Apple Sage muffins were so good that I think I just might make them again this weekend.  They are perfect for breakfast or brunch.

  

Apple Sage Muffins

Nonstick cooking spray

1 tbsp apple cider vinegar

1 cup plain soy milk

3/4 cup spelt flour

3/4 gluten-free flour mix

2 tsp baking powder

1/2 fine sea salt

1/4 tsp ground nutmeg

2 tsp dried sage

1/2 cup raw sugar

1/4 cup extra-virgin olive oil

2 tsp pure vanilla extract

1/2 cup dried apple slices, chopped

Preheat oven to 350F. 

If baking a loaf: Lightly coat an 8 x 4-inch loaf pan with spray

If baking muffins: Line a jumbo muffin pan with paper liners.

Combine the vinegar and soy milk in a medium-size bowl; it will curdle and become like buttermilk.

In a large-size bowl, sift together the flours, baking powder, salt, nutmeg, and salt.  Whisk in the sugar.

Add the oil and vanilla to the buttermilk mixture.  Fold the wet ingredients into the dry, being careful not to over mix.  Fold in the chopped apple slices.

Pour the batter into the prepared loaf pan (or individual muffin cups).

For loaf: Bake for 40 to 45 minutes.

For muffins: Bake for 35 to 40 minutes, or a toothpick inserted comes out clean.

Cool on a rack in pan for about 10 minutes before transferring it directly to the cooling rack.

Lemon Thyme Muffins

nonstick cooking spray
1 cup vanilla soy or plain nondairy yogurt
1/3 cup canola oil
2 tsp pure lemon extract
2 tsp lemon zest
1 tbsp fresh lemon juice
2/3 cup organic cane sugar
3/4 cup gluten-free flour mix
3/4 cup spelt flour
2 tsp baking powder
1 tsp dried thyme


Preheat oven to 350F.

If baking a loaf: Lightly coat an 8 x 4-inch loaf pan with spray

If baking muffins: Line a jumbo muffin pan with paper liners.

In medium-size bowl whisk together the yogurt,  oil, extract, zest, juice, and sugar until emulsified.

In a large-size bowl, sift together the flours and baking powder.  crumble the thyme and sprinkle on top of the flour.

Fold the wet ingredients into the dry, being careful not to over mix.

Pour the batter into the prepared loaf pan (or individual muffin cups).

For loaf: Bake for 40 to 45 minutes.

For muffins: Bake for 35 to 40 minutes, or a toothpick inserted comes out clean.

Cool on a rack in pan for about 10 minutes before transferring it directly to the cooling rack
 

Happy Friday!

Quinoa (C)raisin Muffins

Muffins (when properly proportionate) can make a nice breakfast option or a snack on the go .  These muffins were very dense but very hearty and delish!  I made a few adjustments to the original recipe because I was missing a few things and personally I'm not a big fan of raisins but do LOVE dried cranberries!

Quinoa Craisin Muffins
Original recipe from 500 Vegan Recipes, p. 71
 
1 cup gluten-free flour mix (or whole wheat flour)
2/3 cup light brown sugar (or raw sugar)
1 tbsp baking powder
1 tbsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup creamy nut butter (I used tahini actually - would have been nicer with almond)
2/3 cup + 2 tbsp of rice milk (or soy milk)
2 tsp vanilla extract
2/3 cup cooked and cooled quinoa
1/2 cup of dried cranberries (or raisins)

1. Preheat oven to 350F and line a muffin tin with paper or silicon liners.

2. In a large mixing bowl whisk together flour, sugar, baking powder, cinnamon, ginger, and nutmeg. Set aside.

3. In a medium mixing bowl combine the nut butter, rice milk and vanilla, mixing well.

4. Fold the wet ingredients into the dry ingredients, careful not to over mix.

5. Fold in the quinoa and dried cranberries and mix just enough.

6. Bake for about 20-24 minutes or until a toothpick inserted comes out clean.

7. Let cool on a wire rack before serving.

Beach Brunch on a Great Friday!

It's a lovely day for an Easter/Beach Brunch with friends.  I'm heading out today with my pup Scarlet to meet friends at the beach, have some good food and perhaps play some beach volleyball.  I made these beauties, which are also sugar free - gluten-free Zucchini and soya feta muffins...mmmm, savoury!

The original receipe can be found in 500 cupcakes on page 74.  I substituted the flour with gluten-free flour and the feta with soya feta; granted it doesn't have the same lovely texture as regular feta but it does the trick!

Please visit: i Bake Cupcakes for the cupcakes I made for our brunch!