Archive for the 'Muffins' Category

Mocha Raspberry Muffins

I was trying to produce some power-through-the-end-of-the-school-year treats (for me, but especially for the tutors at Julie’s work), and in this case, that definitely meant adding a large dose of caffeine to my baking! I put black tea in cupcakes, and the next night upped the anty and threw some coffee into my chocolate muffins to make a mocha muffin! Mmm…


The recipe is adapted from The Joy of Vegan Baking but I took out the spices and added some mix-ins of my own. These muffins were absolutely delicious; the cake was fluffy and had a very tender and moist crumb, and they were chock full of tasty additions like instant espresso powder, raspberries, and mini-chocolate chips for a bit of crunchy texture. In the picture above, you can see the little chocolate chips and the pink from the raspberries!

1 3/4 cups unbleached all-purpose flour
3/4 cups granulated sugar
6 Tblsp. unsweetened cocoa powder (check the label to make sure it is non-dairy)
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tsp. Ener-G Egg Replacer + 4 Tblsp. warm water
2 tsp. instant espresso powder mixed with 1 tsp. hot water, till it dissolves
1 cup almond milk (or your favorite non-dairy milk)
1/2 cup non-dairy butter, melted (I always like original Earth Balance)
1/2 cup non-dairy semi-sweet mini-chocolate chips
1 cup frozen raspberries

Preheat the oven to 400 degrees. Lightly grease a muffin tin with non-dairy butter or canola oil spray.
Sift together the flour and cocoa powder into a large bowl. Add the baking soda, baking powder, and salt.
Blend the Egg Replacer with the warm water till light and creamy.
In a medium bowl, mix together the Egg Replacer and water mixture, almond milk, melted butter, dissolved espresso powder, and sugar. Add this combination to the dry mixture and stir until they are just combined. Gently stir in the chocolate chips and raspberries.
Spoon the mixture into the muffin pan cups (I like to use a large ice cream scoop to do this). The cups should be about 3/4 of the way full. Bake for 18 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely.

Agave-Sweetened Almond Quinoa Muffins

I had a ton of left-over quinoa this weekend, and while I’ve been very happy to add it to my oatmeal and salads, I wanted to find something else creative to do with it. I made quinoa muffins awhile ago (a year ago! Wow, how time flies…), and they were delicious. The recipe I used both times is from Veganomicon, and the only adaptation I made to the original recipe is to add half a teaspoon of baking powder (to make the muffins rise a bit more) and substitute chopped dried cherries instead of apricots or currants because that’s what I had on hand.

When I first tasted the muffins, a few minutes out of the oven, they were very moist and dense but still delicious. The next day when they were completely cooled and had sat out overnight, they felt a bit fluffier and lighter, which was interesting. You can’t taste the almond at all, and I’m a big almond fan, so next time I might add chopped almonds or even a bit of almond extract to the batter, but the muffins certainly don’t need that unless you’re really looking for the almond flavor. The cardamom and cinnamon spices are not overpowering, and are just plain yummy!

I love the bumpy texture that the quinoa gives the tops of the muffins, and the healthy/protein-jump-start to the day that these muffins give you. I also really like that these muffins are delicately sweet, and sweetened only with agave (so really, it would be quite healthy to eat 2 for breakfast everyday, right?). Mmm. As a big nut-butter fan, I found that they were delicious with hazelnut butter spread thickly on top!


1 cup plain non-dairy milk (I used almond milk)
1 Tblsp. ground flax seeds
1/4 cup canola oil
1/4 cup agave nectar
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour (you can use whole wheat pastry flour, your muffin will just be a bit heavier)
1/4 cup almond meal
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1 1/4 cups cooked quinoa, cooled
1/2 cup finely chopped dried cherries (or whatever dried fruit & nuts you want to use)

Preheat the oven to 350° F, and line or grease a 12-cup muffin tin.
Whisk the almond milk and flax seeds in a small bowl.
Sift the dry ingredients (except the quinoa, which isn’t really dry, but just in case) together into a big bowl.
To the almond milk mixture, add the oil, agave, and vanilla.
Pour the wet stuff into the dry stuff and mix with a wooden spoon just until it’s combined.
Add the quinoa and cherries and fold in gently to combine.
Spoon the batter in the muffin tin, and bake for 20 minutes. Muffins are done when a toothpick inserted into the middle comes out clean.


Bran Muffins


Julie and I baked some hearty bran muffins yesterday that were perfect for a healthy dessert as well as a scrumptious breakfast this morning! The recipe we used is very versatile; you can add whatever mix-ins you would like to the batter (we used golden raisins in all of them, and added small pieces of candied ginger and chopped walnuts to some). They only have a little sugar in the batter, but they also have banana which adds sweetness too – however, the sprinkle of brown sugar on top was a great addition, and added some crunch to the topping.



3/4 cup whole wheat flour
1/4 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup wheat bran
2 tablespoons flax seed
4 tablespoons warm water
1/2 cup mashed ripe banana
1/2 cup unsweetened applesauce
1/4 cup non-dairy milk
2 tablespoons canola oil
3/4 cup golden raisins, and you can really add any mix-ins you want

Preheat oven to 400 F. Spray muffin tin or put in paper liners.
Sift together flour, bran, sugar, baking powder, cinnamon, and salt.
Grind flax seeds, and put the flax with warm water in a blender. Blend until it has a gummy consistency, and then add the remaining ingredients to blender, blend until smooth, and then add to the dry ingredients. Mix just until moistened – don’t overmix. Fold in the raisins and any other fillings you want. Fill muffin tins almost full.
Bake for 15 minutes, or until cake tester comes out clean.


Black Bottom Muffins

I’ve been wanting to bake Black Bottom Muffins for a long time, but haven’t found quite the right mix of ingredients to make the vegan cream cheese filling taste right or have the correct consistency. I read an article recently about a vegan bakery in Portland and it included a recipe for their Pumpkin Bottom Muffins…I decided to try it, and the filling worked really well! It was a bit lemony, but was actually quite nice (and I can see how the lemon would compliment the pumpkin cake quite well in their version). True to tradition, these “muffins” are more like cupcakes, but for someone like me with a sweet-tooth, I think they could still be eaten for breakfast…





Nutella Cave-Ins

Sadly, one of the things that I normally have to live without since I am vegan is Nutella, because it has whey in it. Luckily for me, my brother is living in Holland, and when he visited this past December, he brought me two large jars of a vegan version of this chocolate-hazelnut spread! The most obvious thing to do with it is eat it straight out of the jar by the spoonful, or mix it with peanut butter and have that as a snack/dessert/anytime-food. However, I wanted to do something a little more creative with it, and while my first idea was to spread it thick on a cake instead of icing, I opted for putting it directly in the cake! I can’t decide what to call these; muffins because they have no frosting, and I couldn’t resist eating them for breakfast, or cupcakes because they are sweet and I also ate them for dessert! Either way, they were delicious.


img_5879Here is the recipe for them, the only trick is that you will have to find a vegan Nutella. You could make your own nutella from scratch, or use peanut or almond butter instead for an equally delicious but different taste.

1 cup non-dairy milk (i like almond milk, but soy or rice milk will work just as well)
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tblsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. salt
1/2 cup non-hydrogenated margarine (like Earth Balance), softened
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. hazelnut extract (or more vanilla extract)
approximately 3/4 cup Nutella (or subsititute)

Preheat oven to 350 degrees, and line a muffin pan with cupcake liners.
Whisk the milk and vinegar in a measuring cup and set aside a few minutes to curdle. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. In a separate bowl, use a handheld mixer to cream the margarine and sugar until light and fluffy. Beat in the vanilla and hazelnut extracts, and then alternate beating in the milk mixture and the dry ingredients. Fill cupcake liners 3/4 of the way full. top each cake with 1-1/2 teaspoons Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella. Bake for 20-22 minutes, until cake is golden and a toothpick insterted into the cake edge comes out clean. Transfer to a cooling rack, and eat some while they are still warm!

Olive Oil and Balsamic Vinegar Muffins


Quinoa Muffins


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August 2022

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ©cookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!