July 23, 2011

Vegan Muffins

Lindsay made these muffins the other night and they were so good. You'll never believe they don't have butter or eggs. They were best hot out of the oven but kept for several days in an airtight container. She mixed in almonds, coconut chips, and banana into hers. Enjoy!

Vegan Muffins

In a large bowl mix:
3 ¾ cups unbleached flour
1 cup sugar
2 skimpy TB baking powder

In a small bowl mix:
½ cup melted margarine
1 ¾ cups soy milk
½ tsp vanilla extract

Mix these separately and then make a well in the middle of the flour mixture. Pour in the wet mixture and fold ingredients together gently. Do not overmix!! That will make tough muffins. Next, add in any ingredients like nuts, dried fruits, or fruit. Bake in muffin tins for 25 minutes at 400 degrees.

Makes 12-18 medium sized muffins
Recipe courtesy of: Rabbit Food cookbook by Beth Barnett

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