Rose Fox (rosefox) wrote in vegancooking,
Rose Fox

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Newbie post: 99% successful berry muffins, and an oil substitution question

I found this comm through friendsfriends and I can't tell you how delighted I am that it exists. I'm not vegan, but I try to avoid dairy products, so vegan recipes make me really happy; and I love love love to bake. I also bake and cook a lot for an annual event where my partner and I and a bunch of our friends feed hundreds of people over the course of a weekend, and we love collecting minimally allergenic recipes because so many people have food sensitivities or other restrictions. I have lots of recipes linked off my food.baking and food.cuisine.vegan tags if you're curious. (And let me add that I am thrilled to find a community as obsessive about tagging as I am in my LJ.)

I recently made muffins from this recipe (full text follows), and they were pretty great, but while they were hot there was a distinct oily texture and taste that I really didn't like. (It was still a tiny bit there after they cooled, but tolerable to me, and no one else seemed to notice it at all.) I get this a lot with vegan baked goods that call for vegetable oil. If I'm making chocolate cake or cupcakes, I swap in baking chocolate for the oil and cocoa. What are good non-perishable substitutes for vegetable oil in other recipes? I know margarine and applesauce are the obvious ones, but I'm hoping for non-perishable suggestions, since our fridge is pretty crowded and I don't use either applesauce or margarine for anything else.

2 c All Purpose Flour
1.5 tsp Baking Soda
.5 tsp Salt
2 Lemons' Worth of Zest
.75 c Sugar
1 c Milk (Any)
.33 c Canola Oil
1 T White or Cider Vinegar
1.5 c Fresh or Frozen Berries

1 Preheat the oven to 375F for 15 minutes. Lightly grease a muffin tin.

2 In a medium bowl, combine together flour, baking soda, salt, and lemon zest.

3 In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.

4 Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.

5 Gently fold in the berries using a rubber spatula.

6 Fill the muffin tins about 2/3rds full.

7 Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.

8 Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
Tags: -adapting recipes, breakfast foods-muffins, substitutes-oil replacers
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