An [almost] complete guide to cooking tasty Vegan Muffins…

This contains instructions for most fruit varieties – chocolate, white chocolate and raspberry etc will be posted another time.
The first section is the basic ingredients for the muffins, the second section is the additional ingredients and instructions for the different flavors

Dry Ingredients:
4 cups self raising flour
1 cup sugar

Wet Ingredients:
¾ cup of oil
1 cup soy milk
1 cup aqua or juice (see additional ingredients/instructions)
2 large teaspoons of No egg or some such egg replacer (potato starch/tapioca etc)

Basic Method:
Whisk wet ingredients well.
Stir dry ingredients.
Draw the flour up the sides of the bowl to make a well then pour in the wet ingredients and stir until combined.
Bake at 180 degrees Celsius for approximately 30 minutes.

Additional Ingredients / Instructions:
Strawberry or Blueberry Muffins.

Add 250 grams of chopped strawberries or blueberries lightly covered in sugar to the Dry Ingredients so they are covered in flour (prevents them from sinking when cooking) and add 4 teaspoons of vanilla to the Wet Ingredients.

Banana Choc-chip Muffins.
Add 2 cups of mashed over-ripe bananas and 4 teaspoons of vanilla to Wet Ingredients. To dry ingredients add 200 grams of choc-chips or chunks of dark chocolate.

Orange Poppyseed Muffins.
To the Dry Ingredients add the zest of 3 oranges and ½ cup of poppyseeds, stirred well. Use the juice of the oranges instead of the aqua.

Apple Oat Muffins.
Peel and grate 4 large apples into a small bowl, squeeze well to remove all the juice and place the dry apple into the Dry Ingredients bowl along with ½ cup oats and 1 teaspoon cinnamon. To the Wet Ingredients use the apple juice instead of the aqua and add 4 teaspoons of vanilla. Once placed into muffin tray sprinkle tops with oats.

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