| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegan |
Quickbreads, Jw, Tnt, Vegan, Low-fat |
9 |
Muffins |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 1 |
c |
Slow cooking oats |
| 1/4 |
c |
Oat bran |
| 1/4 |
c |
Wheat Germ |
| 1/3 |
c |
Brown sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Cloves |
| 2 |
|
Carrots; peeled and grated |
| 1 |
|
Granny Smith apple;quartered cored, sliced and diced, 1/4" dice, skin on |
| 1/4 |
c |
Raisins |
| 3 |
sl |
Candied ginger; chopped fine |
| 2 |
ts |
Ener-G egg replacer mixed in |
| 2 |
tb |
Water |
| 1 |
|
Egg; lightly beaten |
| 1 |
tb |
Canola oil |
| 1/3 |
c |
Skim milk powder mixed in |
|
|
Enough water to make 1 cup |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
DRY INGREDIENTS
FRUIT MIXTURE
WET INGREDIENTS
Optional ingredients:
Replace milk and brown sugar with 1/3 cup soy milk, 1/2 cup honey or light
molasses and 1/3 c orange juice. If the egg is replaced with an extra
teaspoon of Ener-G and one more tablespoon of water the soy-molasses combo
should satisfy Vegans.
Replace one of the grated carrots with 1/2 cup chopped dried apricots and
1/4 cup chopped walnuts.
Method:
Pre-heat oven to 350 F and set out 3 mixing bowls: a large, a medium and a
small one and a cup.
In the large bowl add all the dry ingredients and stir to mix thoroughly.
In the medium bowl add and stir together all the fruits.
In a cup make up the egg replacer with the water. Add the egg and mix. Add
the oil and mix. Pour into the small bowl. In the same cup, make up the
skim milk and add to liquid mixture. Stir the mix and pour over the fruit
mixture. Stir this and pour into the dry ingredients. Mix the batter until
*just* smooth and all the ingredients incorporated.
Spoon batter into a 9 muffin tin sprayed with a vegetable oil spray and
bake for 30-35 minutes until the muffins test clean with a toothpick.
Some recipes recommend 25 minutes at 400 F. I had the best results with the
following method: pre-heat oven to 400, put in muffins and immediately
reduce heat to 350, bake 30 minutes, turn off heat and let muffins rest 10
more minutes in the hot oven.
Notes:
These muffins will be moist and heavy compared to a standard muffin recipe.
Ener-G (TM) egg replacer is lactose free and Vegan for those that are
interested.
My next batch will have less cinnamon and cloves and more ginger plus just
a little more sweetener.
Original Sources: Ener-G (TM) egg replacer phamplet, San Francisco
Chronicle [uploaded by Katherine Smith of Kook-Net] The New McDougall
Cookbook [uploaded by Sue Smith]
Modifications and additions by: Jim Weller
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com>
on Dec 14, 1997
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