Really Good Vegan Muffins
2/3 cup Roman Meal Cream of Rye cereal (a good breakfast
choice too) It is organic.
2/3 cup each whole wheat flour and unbleached white
1/3 cup organic sugar
2 tsp. non-aluminum baking powder (Rumford is good)
1/2 tsp. each, baking soda, sea salt, cinnamon
3/4 cup raisins
1/4 cup chopped pecans
1 organic apple diced fine
1/3 cup walnut oil (good for all baking)
Ener-g egg replacer to equal one egg – 1 1/2 tsp. mixed
in 2 tbs. water (contains no animal products)
1 cup soy or rice or almond milk with 1 tsp vinegar
added to it (Makes it like buttermilk, which makes baked goods tender)
All you need are two bowls and a fork – no mixer or food
Pre heat over to 375 degrees
Add vinegar to milk, let sit 5 minutes, add oil, egg
replacer, and stir well
Mix flour, cereal, sugar, baking powder, cinnamon, and
salt very well. Add raisins, nut and apple. Stir to mix in. You could omit
the raisins or nuts.
You could also substitute other dried fruits. Another
kind of cereal would probably work well too. Muffins are flexible!
Add the wet ingredients to the dry, mix until just
combined, may be a bit lumpy. This is OK as overmixing makes the muffins
Grease the muffin tin or use the paper baking cups. Bake
20- 25 minutes, till golden brown. For a fancy effect, press a pecan half
in the center of each muffin before baking. Makes one dozen.
I adapted these from the recipe on the cereal box. You
may use egg replacer and soy milk in any recipe in place of the animal
equivalents. The vinegar trick works well for all muffins too. If the
recipe calls for only baking powder, replace part of it with baking soda.
These, or any vegan muffin, are good to take to the
office, a party, a rehearsal, your children’s school, wherever people
gather for a snack. Make some for a weekend breakfast and use some for
lunchboxes. Do tell people that they are cruelty free.
Mid-Hudson Vegetarian Society