I recently received a copy of 150 Best Vegan Muffin Recipes, a new cookbook just out that well, covers muffins – from savory to sweet, simple to showy. And for the most part all the recipes call for normal, easy to find ingredients (there are a few with harder to find ingredients, but nothing weird). It was hard to pick a recipe to try, there were so many that sounded great! I chose to make one from the breakfast section. The muffins are a blend of savory and sweet, perfect with a little cocoa almond spread on them. They would work alongside a hearty breakfast or soup for dinner as well.
Cherry Corn Muffins (From page 51)
- 1¼ cups plain soy or almond milk
- 2 tsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- 1¼ cups whole wheat flour (used white WW)
- ¾ cup yellow cornmeal
- ¾ tsp salt
- ½ tsp baking soda
- ¼ tsp ground allspice
- ¾ cup mashed ripe bananas
- ¼ cup vegetable oil (used grapeseed)
- ¼ cup agave nectar
- 2/3 cup Dried Cherries
Preheat oven to 375° and line a 12 count muffin tin with liners.
In a glass measuring cup, combine milk, lemon zest and juice. Let stand fr 5 minutes or until curdled.
In a large bowl, whisk together flour, cornmeal, salt, baking soda and allspice.
In a medium bowl, whisk together bananas, oil and agave nectar until well blended. Whisk in milk mixture until blended.
Add the banana mixture to the flour mixture and stir until just blended. Gently fold in the cherries.
Divide batter equally among prepared muffin tins (they will be full).
Bake for 17 to 25 minutes (mine took 25) until golden brown and a toothpick inserted in the center comes out clean. Let cool on a rack.
Makes 12 muffins.
FTC Disclaimer: We received a review copy of the book.