Prep 15 mins
Cook 20 mins
I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)
- 1⁄2 cup unbleached flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup teff flour
- 3⁄4 cup turbinado sugar or 3⁄4 cup other artificial sweetener
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup canola oil
- 1 tablespoon Ener-G Egg Substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea) or 1 tablespoon other egg substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea)
- 1⁄3 cup soymilk (appx.)
- 1 cup blueberries (fresh or frozen)
- 1⁄2 teaspoon cinnamon
- crumb topping
- 1⁄4 cup turbinado sugar
- 1⁄8 cup unbleached flour
- 2 tablespoons vegan margarine
- 3⁄4 teaspoon cinnamon
- Preheat oven to 400 degrees F. Grease 12 muffin cups.
- Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
- Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
- Spoon batter into prepared muffin cups, filling appx. 1/3 full.
- If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
- Bake at 400 degrees F. for 25 minutes until muffin tops are golden.
These worked out quite nicely. I found that there wasn't enough liquid to call it batter, it more resembled cookie dough - so I added about 1/4 more soy milk and that did the trick. I also had to sub another flour for the teff, just because it's hard to find here. It's a very tasty muffin and goes together very quickly. I wanted to have muffins on the larger size, so I made 9 instead of 12 - think they'd be quite small if you made 12. At 400 degrees I had a few that really browned on the bottom, an extra minute I think they would have been borderline burnt, so just something to watch depending on your oven. Very tasty muffin, we'll enjoy these. Thanks Veggie Girl! PAC Spring 2010.
Excellent muffings - I would give it 5 stars, but felt that it needed a few changes. Like Magpie Diner, I added more soy milk and substituted other flour for the teff. Also, I used only about 1/3 cup sugar and skipped the topping. One other change was that I used more blueberries - probably 1 1/2 cups or so. We felt it was sweet enough this way. Also, using large muffin cups, I made just 6 muffins that I baked for 30 minutes.