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This text is taken directly from Stephanie
Scarborough's "Cheap Vegan" zine.
It's an awesome zine and you should definitely
get one. Stephanie gave us permission to distribute
them.
if you want one (free to VegKC members)!
Here, Stephanie teaches us how to make any
type of muffin we want, chocolate, pumpkin,
whatever. It's all about using the right proportion
of ingredients.
You can make regular-sized mufins or mini-muffins.
when I make this recipe, it usually ends up
making 12 full-size muffins and an additional
8 – 12 mini muffins.
Ingredients:
-
Flours/Grains
Use 2 cups of flour. I use 1
cup unbleached white and 1 cup whole wheat.
I tried using all whole wheat and they
were dense, short, and hard. Blech.
-
Baking Powder
2 teaspoons
-
Fat or Fat Substitutes
1/3 cup. For most muffins, I use applesauce,
except for chocolate ones, I use prune
puree. I use the prune puree recipe from
the McDougall Quick and Easy Cookbook.
Place a 12 oz. box of prunes (remove them
from the box first), 1 cup of water, and
1/4 cup of corn syrup in a blender and
puree until smooth. A box of store-brand
prunes where I live costs $1, and this
makes enough puree for several batches
of chocolate muffins, brownies, cakes,
cookies, etc. If you're not concerned
about fat content, use margarine, or if
it's cheapest, oil. Other fruit and vegetable
purees work well too, such as pumpkin,
squash, banana, papaya, whatever.
-
Salt
1/2 teaspoon. You could probably leave
it out if you had to.
-
Moist Add-ins
Bananas, pureed pumpkin, squash, shredded
zucchini, etc.
-
Liquid
1 1/2 cups. This can be oat/nut/soy/banana/rice
milk, juice, water...anything wet.
-
Sweetener
1/2 – 3/4 cups. Use sugar, apple
juice concentrate, molasses, corn syrup,
raisins that have been soaked in a little
hot water for about an hour and puree—whatever
tickles your fancy. If using brown sugar,
increase it to 3/4 cup – 1 cup.
-
Dry Add-Ins
Raisins, chocolate chips, nuts, seeds,
ground flaxseeds, cocoa/carob powder,
chopped, dried fruit, shredded coconut,
granola, oatmeal...whatever tickles your
fancy.
Sift together the dry ingredients. Combine
all of the wet ingredients. I often do this
in the blender. (If you want any of your wet/moist
ingredients to maintain their texture, such
as shredded carrot or zucchini, don't blend
them, add them later.) Combine the wet ingredients,
dry ingredients, and add-ins, and stir until
combined. the mixutre should be slightly lumpy
and not too thick or thin. If it is, add liquid
or flour until you've reached just the right
consistency. Slight thin is better than too
thick. (Tip from VegKC: Good muffin batter
can be drizzled off a spoon. If you can drip
a thick swirly pattern on something pretty
easily, you should be good.)
Fill lightly oiled muffin tins 3/4 full and
bake in pre-heated 425° oven for 20 –
25 minutes, or until a toothpick comes out
clean.
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