Our newest addition to the VBU family, is Siobhán Griffin-Lloyd, she is the author of Vegan Monologue. Here she is in her own words, “I’m 29, I work in the mental health field in FL. Married to a Buddhist. Vegetarian since birth and vegan since 2004.” Please welcome Siobhán!
These muffins cost me $5.00 for the nuts and brown sugar. Scraped everything else together. Made 12.
Vegan muffins are easy to spot in the store because they are flat as a pancake on top. But they don’t have to be. A great baking trick I use solves this problem: heat oven 50 degrees hotter than what the recipe calls for. Put muffins in oven for 10 minutes at that higher setting until they form high “domes”. Then reduce heat to the proper setting and bake according to directions. This recipe uses a tomato juice to increase acidity for baking strength and to add color, but these turn out fine without it.
(makes 12 regular-sized muffins)
- 2 1/4 cups flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup dried cranberries
- 1/2 cup diced walnuts or pecans, optional
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups tomato juice or blended vegetable juice (e.g., V8) (use soymilk if you don’t have this)
1) Preheat the oven to 400°F. Grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners. (To use my dome secret, preheat at 450, then put muffins in until domed, then reduce to 400 and continue.)
2) Whisk together all the dry ingredients, including the cranberries and nuts. (Save some for the tops!)
3) In a separate bowl, whisk together the vanilla, vegetable oil, and tomato juice (or soymilk).
4) Stir the wet ingredients into the dry ingredients; don’t over-mix, stir just until everything is moistened.
5) Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each muffin works well here.
6) Sprinkle the tops with the reserved cranberries and nuts.
7) Bake muffins for 18 to 20 minutes, until they’re lightly browned around the edges.