Blueberry Pecan Crisp Muffins

July 30, 2010

Blueberry muffins on a cooling rack.

1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup soy milk
2 tsp. apple cider vinegar
3/4 cup brown sugar
1/4 cup oil
2 tsp. vanilla extract
1 cup blueberries, fresh or frozen
1 cup pecans, chopped

For the topping:
1 cup rolled oats
1/4 cup vegan margarine
1/2 cup brown sugar

Preheat the oven to 375 degrees.

Combine the soy milk and apple cider vinegar and set aside.

Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. In a separate bowl, combine the mashed bananas, sugar, oil, vanilla extract, and curdled soy milk. Mix the dry ingredients with the wet ingredients, then add the blueberries and pecans.

In a separate bowl, mix the rolled oats, margarine, and brown sugar with your fingertips to form course crumbs for the topping.

Scoop the batter into a lightly greased muffin pan. Sprinkle the topping onto the muffins, and bake for about 30 minutes, or until the tops are crispy and golden brown.

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Banana Nut Muffins

July 30, 2010

Banana nut muffin spread with vegan margarine.

3/4 cups all purpose flour
3/4 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 bananas, mashed
1/2 cup soy milk
2 tsp. apple cider vinegar
3/4 cup brown sugar
1/4 cup oil
2 tsp. vanilla extract
1 cup walnuts, chopped
1 cup chocolate chunks

Preheat the oven to 375 degrees.

Combine the soy milk and apple cider vinegar and set aside.

Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. In a separate bowl, combine the mashed bananas, sugar, oil, vanilla extract, and curdled soy milk.

Mix the dry ingredients with the wet ingredients, then add the walnuts and chocolate chunks.

Scoop the batter into a lightly greased muffin pan. Bake for about 30 minutes, or until dark golden brown.

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Juicy Juicy Mango Muffins

July 30, 2010

1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup soy milk
2 tsp. apple cider vinegar
3/4 cup brown sugar
1/4 cup oil
2 tsp. vanilla extract
1 cup cashews, chopped
1 cup dried mango, diced

Preheat the oven to 375 degrees.

Combine the soy milk and apple cider vinegar and set aside.

Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl.

In a separate bowl, combine the sugar, oil, vanilla extract, and curdled soy milk. Mix the dry ingredients with the wet ingredients, then add the cashews and mango.

Scoop the batter into a lightly greased muffin pan. Bake for about 30 minutes, or until golden brown.

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Massive Oat Cakes

July 30, 2010

An oat cake sitting on a skateboard.

4 cups rolled oats
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup fresh spinach
1 granny smith apple, peeled and diced
1/2 cup brown sugar
1/2 cup coconut milk
1 cup shredded coconut
1/2 cup dried blueberries
1/2 cup dried cranberries

Preheat the oven to 350 degrees.

Combine the rolled oats, flour, baking soda, baking powder, and salt in a large mixing bowl.

In a food processor or blender, blend the spinach with the granny smith apple and one to two tablespoons of water. Pour the mixture into a separate bowl and add the brown sugar, coconut milk, and shredded coconut.

Mix the wet ingredients with the dry ingredients, then add the dried blueberries and cranberries. Spread the batter into a lightly greased baking dish and bake for 30 to 40 minutes, or until the top is golden brown and firm to the touch. Allow to cool completely and sprinkle with more rolled oats before cutting and serving.

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Chai Spice Coffee Cake

July 30, 2010

A slice of coffee cake.

1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups soy milk
2 tsp. apple cider vinegar
1/4 cup vegetable oil
1/2 cup white sugar
2 tsp. vanilla extract
1/2 tsp. Garam Masala

For the topping:
3/4 cups brown sugar
1/4 cup vegan margarine
1/2 cup all purpose flour

Preheat the oven to 350 degrees.

Combine the soy milk and apple cider vinegar and set aside.

Whisk the flour, baking soda, baking powder, and salt together in a large mixing bowl. In a separate bowl, combine the curdled soy milk, oil, sugar, vanilla extract, and Garam Masala. Mix the wet ingredients with the dry ingredients.

In a separate bowl, mix the brown sugar, margarine, and flour with your fingertips to form course crumbs for the topping.

Pour the batter into a baking dish and sprinkle on the topping in an even layer.

Bake for 30 to 40 minutes, or until the top looks crispy and golden and a toothpick inserted at the center of the cake comes out clean. Allow to cool before cutting and serving.

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