Perfect Blueberry Muffins


This recipe makes 6 medium - large muffins.  I highly recommend doubling the recipe! These are very light and fluffy, they'll be gone before you know it!

ingredients:

  • 1 1/2 cups flour (I use 1 cup white, 1/2 cup whole wheat)
  • 1/2 cup organic cane sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 3/4 tsp xanthan gum (can omit if you don't have it)
  • 3/4 cup soy milk
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries 
method:

Preheat oven to 400 degrees

Line a muffin tin with paper cups.

In a large bowl, combine the dry ingredients.  Make a well in the center and pour in the soy milk, oil and vanilla extract. 

Mix lightly, then fold in blueberries.

Drop batter into prepared muffin cups, then bake 25 - 30 minutes. Let cool in the tin for 5 minutes before transferring to wire cooling rack.

Banana Split Muffins


This recipe came to me in my weekly email from the VegNews Recipe Club.  I happened to be really hungry the moment the email came in, had all the ingredients in the house, so I very quickly whipped up a batch and, woah, these little guys are dynamite! I think between Andre and myself we went through half of them in 24 hours!  I actually did sub out the dried cherries for dried cranberries, which worked great, but am going to try the cherries next time.

ingredients:

  • 3 ripe bananas, mashed
  • 1/2 cup organic cane sugar
  • 1/2 cup sunflower oil
  • 1 Tablespoon vanilla extract
  • 2 cups whole wheat flour (I used 1/2 cup white in there)
  • 1 Tablespoon baking powder
  • 1/2 tsp salt
  • 1/2 cup (or 1/2 package) firm Mori Nu silken tofu, mashed well
  • 1 cup chocolate chips
  • 1 cup dried cherries (or cranberries)
  • 3/4 - 1 cup walnuts, crushed
method:

Preheat oven to 375 degrees.

Fill 12 muffin cup tins with paper liners, or just "grease" if you don't have any on hand. (I buy unbleached liners and find they really help with the cleanup of the tins after baking. The muffins pop out and once the tins are cool they just go right back in the cupboard. I find washing muffin tins a deterrent from making muffins)

In a large bowl combine mashed bananas, tofu, sugar, oil, vanilla extract. Add the flour, baking powder and salt and mix in just until moistened.  Fold in chocolate chips, cherries and walnuts.

Spoon mixture into muffin tin.  Bake 25 to 30 minutes, or until a toothpick inserted comes out clean.