Wednesday, March 25, 2009

Technical Difficulties

Go ahead and exhale-- I know you have all been waiting with bated breath for that tutorial I promised. I'm having some technical difficulties with the tutorial-- specifically, my kiddos are being a bit, um, uncooperative. That little guy-- gaining THREE OUNCES A DAY (over 16 lbs at 12 weeks-- I don't know if I should brag or see if my milk comes in a low-fat version.) So you know what I'm doing with every spare minute of my time (she says with a wry grimace.)

So I decided to share one of my most favorite recipes with you-- their official title is The World's Most Delicious and Versatile Vegan Muffins. Around here they are mostly know as "more!" Thinking about them meant I just had to make a batch-- these are the ginger ones. I always serve some version of these at our playgroups-- a decidedly "goldfish and juice box" set-- and there are never, ever any left over, so even if your kids aren't into whole wheat and low fat and good-for-them, for goodness sakes, they will eat these.
Basic Muffin Recipe (this is pretty good just on its own)

Begin by making your egg replacer. Mix 2 t. baking powder, 2 T. oil and 2 T. water in a small bowl. Let stand 4 minutes before adding to batter. This equals 1 egg.

1 c rolled oats (I use thick cut, but anything will do)
1 c. milk (I've used both rice and almond, as well as cow's milk. Obviously this makes them non-vegan, but it tastes great, especially if you add a T. of vinegar to sour it or use buttermilk.)
1/3 c. brown sugar (I use turbinado)
Egg Replacer
1/3 c. oil
1 c. flour (I use 1/2 cup whole wheat and 1/2 cup pastry flour, but plain white works, too)
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder

Combine oatmeal and milk. Add Egg Replacer. Mix well. Add sugar and oil. Mix. Sift dry ingredients together and add to oatmeal mixture, stirring just enough to moisten. Fill greased muffin tins 2/3 full.
Bake at 400 for 18 minutes, makes 12. (For mini muffins bake for 12-14 minutes.)

Add-Ins (this list is just a jumping off point. These will really take ANYTHING muffin-y!)
Ginger Muffins: 2 t. ginger, 1/4 t. cloves, 1/4 t. nutmeg, 1 T. molasses
Banana: 1 mashed ripe banana, 1 T. cinnamon
Sweet Potato: 1 mashed, cooked sweet potato, 1 T. cinnamon, dash nutmeg and cloves, 1/4 c. raisins
Pumpkin: 1 c. pumpkin puree, t T. cinnamon, dash nutmeg and cloves
Apple: 1/2 c. diced apple, 2 t. cinnamon, dash nutmeg and cloves
Lemon Cranberry: 2 T. grated lemon zest, 1/4 c dried cranberries
Coconut Date: 1/2 c. unsweetened flaked coconut, 1/4 c. chopped dates
Blueberry: add 1/2 cup blueberries. I've also added blueberry jam-- yum!!!
Strawberry: 1/2 cup diced strawberries
Orange: 2 T. grated orange zest, 2 T. orange juice
Carrot: 1 c. shredded carrot, 1 t. cinnamon, 1/4 c rasins
Zuchini 1 c. shredded, drained zuchini, 1/2 t. nutmeg, pinch cloves, 1/4 c. walnuts

1 comment:

Joy said...

I wondered where you were yesterday. I'm glad it's just hungry little guys, not sickness, that's keeping you down. :) Sounds like a great recipe! We'll have to try it. Finn's a muffin-lover so we're always up for trying new ones.