Makes 12 Muffins 2 Cups Flour (spelt or all-purpose wheat) 1/2 Cup Brown Sugar* 2 tsp Baking Powder 1 tsp Baking Soda 1/4 tsp Salt 1 Cup Soymilk (+ 2 Tbs more for all-purpose flour) 1 Tbs Lemon Juice 1/3 Cup Oil (like canola) 1 tsp Vanilla Extract 1/2 – 2/3 Cup Peaches, chopped (fresh or canned) Extra Brown Sugar, for sanding Preheat oven to 400º F. Line your muffin tins with muffin cups. Mix the dry ingredients together. *If needed, you can make your own brown sugar by adding 1/2 – 1 tsp of molasses to 1/2 cup of sugar and mixing well. It takes a little while to mix completely, but you can make it as light or as dark as you wish. It’s my understanding that commercial brown sugar is made by mixing molasses back in to processed sugar, so it’s really not any different than store-bought. Whisk the wet ingredients together until incorporated and thickened. Add wet to dry and gently fold the until the flour is moistened and there are no dry spots. Add the chopped peaches and fold in gently. Fill muffin cups 3/4 of the way. Sprinkle with extra brown sugar, and add extra peach pieces on top if desired. Bake for 18-22 minutes, or until lightly browned and a toothpick comes out clean. The centers should also bounce back when pressed lightly.]]> VeganYumYum - Brown Sugar and Peach Muffins VegLover 2012-01-20T11:45:37-05:00 muffins http://wists.com/VegLover/muffins/b8aedd4d4a40cd61c8b83a5597d404fe add to my Wists

2 cups plain flour 1 cup self-raising flour 2 tbsp wheatgerm ½ tsp mixed spice 1 tsp bicarbonate of soda 1 cup firmly packed brown demerara sugar ½ cup dessicated coconut 3 eggs, lightly beaten 1 cup olive oil 1 tsp vanilla essence 250g can crushed pineapple, drained 1 cup mashed ripe banana Method Preheat oven to 180oC. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases. Sift flours, mixed spice and bicarbonate of soda in a bowl. Stir in sugar and coconut. Combine eggs, oil, vanilla, pineapple and banana in a bowl. Add egg mixture to flour mixture. Stir to combine. Spoon mixture into prepared pan. Bake for 25 minutes until cooked through and golden. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.]]> Cook Republic - Hummingbird Muffins VegLover 2012-01-15T02:54:08-05:00 muffins http://wists.com/VegLover/muffins/db091f73bbd329eff69279a30960a814 add to my Wists

100g self-raising flour 1/2 tsp baking powder 1/2 tsp ground mix spice 100g caster sugar 75ml olive oil 50ml skim milk 1 egg, lightly beaten 1 large carrot, peeled and finely grated a pinch of salt Method Heat oven to 190°C/fan 170°C/gas 5. Line 2 mini muffin trays with 20 mini paper cases. Put the flour, baking powder, mixed spice, salt and sugar into a bowl. Add oil, milk, egg and carrots. Stir to combine. Stir gently till just combined and lumpy. Put a heaped tablespoon of the mixture into each muffin case. The rule of thumb would be to make sure the paper case is 2/3rds full. Bake for approximately 12-15 minutes until risen and golden. Cool on a wire rack and store in an air tight container for upto 5 days.]]> Cook Republic - Petit Carrot Muffins VegLover 2012-01-15T02:53:52-05:00 muffins http://wists.com/VegLover/muffins/64a7b1c9c7a4fe284070d155873d9af5 add to my Wists

sweet rhubarb muffins 1 1/4 cups organic all purpose flour 1 1/4 cups white spelt flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup almond milk 1 tbsp apple cider vinegar 1/4 cup safflower oil 1/4 unsweetened applesauce 3/4 cup brown sugar 2 cups fresh rhubarb, chopped for crumble topping 1 tbsp earth balance 2 tbsp rolled oats 2 tbsp organic cane sugar 1 tsp white spelt flour 1 tsp cinnamon preheat your oven to 375'F and fill a muffin tin with liners. mix the almond milk & vinegar together in a large bowl and set aside to curdle for a few minutes. in another bowl combine the flours, baking soda, baking powder and salt and set aside. to the almond milk, add the oil, applesauce and sugar and mix well. add in the dry ingredients and mix to combine. fold in the rhubarb. spoon the batter into your muffin tin, filling almost to the top. now combine the topping ingredients in a small bowl, cutting the earth balance in until the topping resembles a coarse meal. sprinkle a spoonful of topping over the each muffin before baking for 20 minutes (or until a toothpick comes out clean!). this recipe should yield 12 nice-sized muffins.]]> cupcakes and kale - sweet rhubarb muffins VegLover 2011-08-02T05:36:17-05:00 muffins http://wists.com/VegLover/muffins/6169e760fa25efc1c28ba60b4ce29291 add to my Wists

makes 12 large muffins 2 cups ap flour 2 cups whole wheat flour 3 tbl dried lavender flowers 2 tsp baking powder 1 tsp baking soda 1 tsp sea salt 2 cups oat or almond milk 1 cup organic cane sugar 2/3 cup fresh lemon juice 1/2 cup maple syrup 1 cup safflower oil 2 tbl vanilla extract zest from 3 lemons 2 cups blueberries, fresh or frozen Preheat oven to 350. In a large bowl combine the flours, lavender, baking powder, baking soda and salt. In another bowl combine the oat milk, cane sugar, lemon juice, maple syrup, oil, extract and lemon zest. Pour the wet into the dry and stir just to combine. Fold in the blueberries and scoop into lined muffin tins 2/3rds of the way up. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. ]]> A Profound Hatred of Meat - Lavender Blueberry Muffins VegLover 2011-08-01T18:36:40-05:00 muffins