Άγαπε δέ μή έχω (mosaic) wrote in vegancooking,
Άγαπε δέ μή έχω
mosaic
vegancooking

Almond Cranberry Muffins

I adapted and vegan-ized a generic muffin recipe of my mom's, and it came out beautifully! This was my first time using flaxseed as an egg substitute, and I love the way it worked. I'll have to use it more often!!






Click the picture a couple of times to get a much larger version.



1 Tbsp ground flaxseed
3 Tbsp water
1/4 c softened nondairy margarine or butter
Scant 1/3 c sugar
1 tsp almond extract [Almond extract is pretty strong. If you want a weaker almond taste, leave this out and let the almond milk provide the flavor.]
1-3/4 c flour
4 tsp baking powder
1/2 tsp salt
1 cup almond milk
About 1/2 c dried cranberries


Combine flaxseed and water in a small bowl and beat with a whisk or hand blender until thick and creamy. Set aside. Combine dry ingredients in a separate bowl and set aside. [I like to put all of the dry ingredients in a food processor and pulse it a few times to make the flour fine and smooth, but this isn't required.] In a stand mixer or by hand, cream margarine with sugar until smooth, and then add flaxseed mixture. Blend and add almond extract. Blend in the dry ingredients alternately with the almond milk. Mix in cranberries by hand. Batter should be light and full of air.. Fill greased or papered muffin cups about 2/3 full. [I highly recommend using a cookie scoop like this to fill the muffin cups. It makes the job a breeze!] Bake for 20-22 minutes at 375 degrees F (~190 degrees C). Makes 14-16 muffins.


Hope you enjoy!!
Tags: breakfast foods-muffins
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