Muffins… The cupcake’s healthier cousin, and a fun snack for all ages. Muffins are great because you can make them in so many different flavors, both savory and sweet.
Unlike most muffins, the recipes in the following collection contain no eggs or dairy, so they’re cholesterol-free and do not include any ingredients that involve animal exploitation.
If you’re skeptical about the results of baking without eggs or dairy, consider the impressive accomplishment of vegan chef Chloe Coscarelli, who recently won a $10,000 prize with her gourmet cupcakes on The Food Network’s Cupcake Wars.
Read all the way to the end for a home-made substitute for store-bought soy milk to be used in baking. For more vegan baking tips, see Veganizing Your Favorite Baked Goods.
Easy Apple Cinnamon Muffins
1 cup bran
2 cups whole wheat pastry flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 cup dry sweetener
1 cup tofu milk (see page 6)
1/2 cup oil
1 cup apples, grated
1/2 cup raisins
1. Place bran into a bowl. Sift remaining dry ingredients into the bowl and stir.
2. In a separate bowl, mix tofu milk with oil. Add grated apple and raisins. Stir.
3. Add dry batter to the wet and mix well. Oil and flour muffin tins (or use baking paper cups). Fill cups 3/4 full. Bake in a pre-heated oven at 350° for about 35–45 minutes until a toothpick comes out dry.
Image: Nicola (Flickr)