Friday, March 1, 2013
I haven't been baking much since we decided to move. And here we are... in the new house for two months and I suddenly want to make all the things.
So I pulled out the big old BHaG cookbook. We all know the one. In it is a bunch of great muffin recipes but not so much with the vegan. That is quite alright. I can fix that.
Coffee Cake Muffins made vegan:
1 1/2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 cup shortening
1/3 cup soy milk and 2 tablespoons ground flax seed (this will be the egg sub.)
1/2 cup soy milk
1/4 cup brown sugar
1/4 cup chopped nuts ( I used almonds as that is about all anyone in my house will eat)
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon melted earth balance or other vegan margarine
Sift the 1 1/2 cup flour, sugar and baking powder into mixing bowl. Cut in the shortening until the mixture looks like coarse crumbs. At the flax mix and the milk and mix until just moist.
Combine the brown sugar, nuts, 1 tablespoon flour, cinnamon and melted EB.
Place half the batter into muffin tins (greased or lined with muffin cups), sprinkle nut mixture over, then top with the remaining batter, filling half full. Then bake at 350 degrees for 20-30 minutes.
They did take a bit longer for me, I think my oven is running cool. But they seem to be a big hit. I would even top them with a light vanilla icing.