Tag Archives: muffins

Where’d my sickeningly sweet tooth go?

1 Mar

I have a confession.

There was a time when I could polish off a good portion of a can of frosting all by myself.  I have put away a pound of gummy bears in under 24 hours.

I guess it’s not unheard of, but it is definitely gross.  My tastes have changed dramatically since I’ve lost those one hundred some-odd pounds.  To be honest, eating a can of frosting still sounds like it would be the greatest thing.  But in practice, not so much.

My favorite sweet now?  DATES.  I can’t pass the bulk bins at Wegmans (oh dear I miss Wegmans so much and I need to move back out to Western NY soon because I’ve been shopping at Price Chopper and it is not cool.  SO NOT COOL)  without loading up on them.  As much as I like dates in my baked goods, they usually never make it long enough for me to bake something with them.

I was determined this time, to make some date muffins.  This is a mish-mash of recipes that have all come together into one slightly sweet, crunchy yet still moist muffin.  The little bursts of apple and date make up for the fact that there is only 1/4 cup of brown sugar in the recipe.  I didn’t leave the bran cereal to sit in milk and soften this time, and I liked the crunchy texture it added.  But I don’t imagine it would change a thing if you like your cereal soggy.  I feared these muffins would be too dry.  Not so!  Yum!

Apple Date Bran Muffins

makes 12 muffins

3/4 cup whole wheat pastry flour

1 cup all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 cup bran cereal

1/3 cup dried dates, pitted and chopped

1 1/2 tsp. Ener-g egg replacer

2 Tbsp. water

2 Tbsp. canola oil

1/4 cup packed brown sugar

1 cup soy milk

1 cup apple (peeled if you want, I didn’t want!), diced

1) Pre-heat oven to 375F.  Spray 12 muffin tins with nonstick cooking spray or use liners.

2) In a medium bowl, mix the flours, baking powder, baking soda, cinnamon, and bran cereal.  Stir in the chopped dates.

3) In another bowl, prepare the egg replacer with the 2 Tbsp. water.  Add the canola oil and brown sugar, and whisk to combine.  Stir in soy milk and apple.

4) Add liquid ingredients to dry, and stir just until moistened.  Divide among the 12 muffin tins and bake 15 – 18 minutes.

5) Remove to cooling rack to cool completely.


Bran Muffins: The official food of this blog

21 Feb

Bret is the muffin man.  I believe he cooked his way through the entire muffin section of Vegan with a Vengeance.

He even made Ginger Raisin Bran Muffins.  But this time I made muffins of my own!  Raisin Bran Muffins!  No ginger, although I do love ginger a whole lot.

I had a muffin almost directly out of the oven, a puff of steam billowed out at me when i broke it open.  This muffin was incredibly moist for being bran, and has no added fat.  The fresh muffin wasn’t dense in the slightest.

Honestly, I just subbed vegan ingredients for your basic All Bran muffin recipe.  I did use a vanilla flavored soy milk, which added a bit more sweetness than I think there would be otherwise.

Raisin Bran Muffins

makes 12 muffins

2 cups bran cereal

1 1/2 cup soy/rice/almond milk of your choice (I used a low fat vanilla soy milk)

1 1/4 cup flour

1/4 cup sugar

4 tsp baking powder

1 Tbsp. cinnamon

egg substitute for one egg (I used 1 1/2 tsp. Ener-g egg replacer with 2 Tbsp. water)

1/4 cup unsweetened applesauce

1/2 cup raisins

1) Pre-heat oven to 350F.

2) Combine bran cereal and milk in a medium bowl, and set aside for fifteen minutes to soften.

3) Meanwhile, combine flour, sugar, baking powder, and cinnamon in another bowl.

4) After bran cereal has softened, mix in egg replacer and applesauce.  Add this mixture to the flour mixture and stir until moistened.

5) Add in raisins.

6) Divide mixture evenly between 12 muffin cups that have been sprayed with nonstick cooking spray.  Bake for 15 minutes in 350F oven.

7) Cool for 5 minutes in muffin tin, then remove to cooling rack.

Best Pumpkin Muffins

24 Jan

Vegan with a Vengeance, you’ve done it again. This time I made your Best Pumpkin Muffins recipe, and I think it’s my favorite muffin recipe in the book. Not too sweet, and moist and good and spicy.  I only have one more muffin recipe to go and then I’ll have made every muffin in the book!


Ginger Raisin Bran Muffins

29 Nov

I am still making muffins. This time it was Ginger Raisin Brain Muffins from Vegan with a Vengeance. Though I’m starting to cheat on Vegan with a Vengeance with The New Farm Vegetarian Cookbook. Pictures from food I made out of that coming soon! Now check out my muffins!



Cherry Almond Muffins

26 Sep

So, I’ll plug Vegan with a Vengeance any chance I get. I made the cherry almond muffins from in there, though I actually couldn’t find any cherries. Can you believe it? So I used a trick (that Vegan with a Vengeance taught me) and bought some dried cherries and then just soaked them in hot water for five to ten minutes. Then I took these to a breakfast that my family was doing. They were weird about eating tofu but they weren’t suspicious of muffins at all.

They might have been my favorite ones so far. Next – ginger raisin bran muffins!


Carrot Raisin Muffins

16 Aug

So, you know we love Vegan with a Vengeance and I look for every opportunity to make a recipe out of it, so recently I decided to make their Carrot Raisin Muffins. When you grate carrots fresh, they’re surprisingly sweet. It was a simple recipe that I made while I was watching the third season of Avatar and the results were tasty. I ate on them all week.

And Ellen’s moving here soon so next time I make muffins she’ll be able to have some!