theoriginal7 (theoriginal7) wrote in vegancooking,
theoriginal7
theoriginal7
vegancooking

Fun with veganizing!!

The other day I got a PETA cookbook essentially for free b/c I had credits at a used bookstore. In it there was a recipe for a Lemon-Poppyseed Loaf. I was mucho excited about making it until I realized tonight that the recipe called for poppy seed filler (um wtf is that) and not poppy seeds ` which i had 2/3 of a jar of leftover from some lemon-poppyseed muffins I made in November. Determined to make lemon-poppyseed something I ended up veganizing a muffin recipe from my Aunt's copy of The Joy of Cooking (pgs 783-784) since I didn't have enough maple syrup to make any of the vegan recipes I found in my cookbooks. The muffins turned out pretty yummy. Nice and fluffy with an airy quality. They also have that "buttery" taste. Gosh! I <3 Earth Balance - it amazes me!! A little bit sweet which was nice b/c the last recipe I used was not sweet at all and I even took pix to add to my post! :)

Close-up: Image hosting by Photobucket




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The recipe comes in two parts - the basic muffin and directions for making them into lemon-poppy seed muffins.

Basic Muffins with (Soy)Milk or (Soy)Cream
12 muffins

With this basic recipe one can create a myriad of muffins, by adding berries or chopped fresh fruit, dried furits, nuts, etc. You can substitute up to 1 cup of whole-wheat flour or whole-wheat pastry flour for an equal measure of all-purpose flour. You can add spices or toppings as you dires. Note that the liquid ingredient is infinitely variable, from nonfat or low-fat milk to the richest cream! The flexible amount of butter or oil allows you to control the richness of the muffins with the following advice: Muffins made to be consumed immediately - very fresh and warm from the oven -- are perfectly delicious with only 4 tablespoons of butter or oil. If muffins mst be made hours before htey will be consumed, or even the day before, you are wise to use 6 to 8 tablespoons of butter or oil.
Position a rack in the center of the oven. Preheat the oven to 400F. Grease a standard 12-muffin pan or line with paper cups.
Whisk together throughly in a large bowl:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
(I did this step)
Whisk together in another bowl:
Egg-replacer for 2 large eggs (I used Ener-G Egg replacer)
1 cup soy milk or soy cream (I used soy milk)
2/3 cup sugar or pakced light brown sugar (Though I had a bag of newly purchased organic vegan sugar I decided to use my organic (vegan) brown sugar)
4 to 8 tablespoons (1/2 to 1 stick) warm melted unsalted vegan butter or vegetable oil (I went for 6 as some muffins would be served right away and others later)
1 teaspoon vanilla (didn't taste overly vanilla despite the fact that my soymilk was vanilla flavored - what is the point of vanilla in recipes anyway since you can never taste it. not a complaint - just something i've always wondered about)
Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moist. Do not overmix; the batter should not be smooth. Divide the batter among the cups. Bake until toothpick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes (or longer for variations with fruit). Let cool for 2 to 3 minutes before removing from the plan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

~ There is also information on variations of this recipe with basic yogurt, buttermilk or sour cream and a recipe for basic-reduced fat muffins. Let me know if you want this info and I'll type it up for you.:) ~

I just realized that I didn't quite follow the directions.. as they called for a different base recipe than the one I used --- oops lmao! I also probably mixed the batter more than I should have, but none of this seemed to matter! :)

Lemon Poppy Seed Muffins
Prepare Basic Yogurt, Buttermilk or Sour Cream Muffins, 783, adding 1 tablespoon grated lemon zest to the wet ingredients and 1 and 1/2 tablespoons poppyseeds to the dry ingredients. For the reduced-fat version prepare the recipe for Basic-Reduced Fat Muffins, above, using the yogurt and 2/3 cup of sugar and increasing the amount of baking soda by 1/8 teaspoon. Add lemon zet and poppy seeds as directed above.

Okay I guess I'll type up the other 2 base muffin recipes now :-P

Basic Yogurt, Buttermilk or Sour Cream Muffins
Prepare Basic Muffins with Soy Milk or Soy Creme, above, adding 1/2 teaspoon baking soda to the dry ingredidents and subsituting 1 cup soy yogurt (nonfat, low-fast or full-fat), soy buttermilk (does such a thing even exist?), or sour cream for the soy milk or soy creme.

Basic Reduced-Fat Muffins
12 muffins
When these muffins are served warm from the oven, most people would not guess that they conatin less than 4 grams of fat. You can substitute up to 2/3 cup whole-wheat pastry flour for an equal measure of all-purpose flour or use brown sugar instead of sugar. Reducred-fast muffins are prone to toughness unless the batter is mixed minimally -- we find that a rubber spatula and a folding stroke is the most efficeinet. To avoid overmixing when making muffins with berries or other fruit or nut pieces, add the pieces when the dry ingredients are about two-thirds moistened, then continue to fold until all ingredients are moist and the pieces are distributed. Soygurt makes a particularly thick batter - simply keep folding gently until the flour is moistened. In genreal, this batter holds its shape when spooned into cupsl do not try to spread or smooth the batter evenly in the cups before baking.
Position the rack in the cent of the oven. Preheat the overn to 400F. Grease a standard 12-muffin pan or line with paper cups.
Whisk together throughly in a large bowl:
2 cups all-purpose flour
1/2 to 2/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda, if using soygurt instead of soy milk
1/4 teaspoon ground nutmeg (optional)

Whisk together in another bowl:
Egg-replacer for 1 large egg
3 tablespoons vegetable oil or 3 and 1/2 teaspoons warm melted unsalted butter
1 teaspoon vanilla
1 cup nonfat soymilk or nonfat soygurt

Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter will be light but fairly stiff and it wil not be smooth. Divide the batter among the muffins cups. Sprinkle the tops with:
Cinnamon and sugar (optional)
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 minutes (or logner for variations with fruit). Let cool 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

There are also directions for making the basic muffins into blueberry muffins, raspberry muffins and doughnut muffins or butter puffs. Let me know if you want these directions. Also if anyone is really into muffins there are apple walnut muffins, banana nut muffins, banana muffins ii (reducted fat), carrot muffins, corn muffins, oat bran muffins, bran muffins (a little harder to veganize as they have 3/4 cup honey but i read you can add double the amount of honey in maple syrup to veganize something), and double chocolate muffins in this book and I will glady type out any of these recipes at your request as they are all very veganizable!!

I wonder what else I can veganize from this book... *lmao*

Tags: breakfast foods-muffins
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