Yesterday morning, I made blueberry muffins from a non-vegan recipe. If you have cookbooks around the house that still call for things like milk, eggs, and honey, you don’t have to throw them out — just veganize them! I’ve made vegan muffins with this non-vegan recipe many, many times, and they always turn out well, even when I get “creative” with mix-ins. This recipe comes from “New Recipes from Moosewood Restaurant.” Moosewood is a mostly-vegetarian restaurant back east that makes some beautifully simple recipes. Some just need a tiny bit of tweaking to be vegan. Here’s the recipe, with my substitutions & notes in italics:
Preheat oven to 400.
Generously butter a 12-cup muffin tin. With Smart Balance vegan margarine
In a medium bowl, thoroughly mix:
1 3/4 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
In a smaller bowl, lightly beat:
1 egg equivalent Ener-G Egg Replacer & water (see image)
3/4 cup milk soy milk or rice milk
1/3 cup vegetable oil
1/4 cup honey agave nectar or sugar
Add to the dry ingredients all at once, stirring until the batter is just barely mixed. Spoon the batter into the muffin tin. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Blueberry Muffins: Fold 1 cup drained blueberries (fresh, frozen, or canned) into the batter.
Apple-Cinnamon Muffins: Add 1 cup minced apples and 2 tsps cinnamon.
Sometimes it’s fun to sprinkle oats on top before baking, as I did with these.
One final note: muffin batter will always remind me of the cheap box mix version I used to love to eat raw as a child. Of course, I ran the risk of poisoning from eating raw egg, while this uncooked dough is entirely safe to eat! Just another great bonus of living vegan…