Apple Bran Muffins Apple Date Muffins Apple Multigrain
Muffins Applesauce Cinnamon Muffins Apricot And Rice Muffins
Cranberry Nut Wholewheat Muffins Cranberry-Bran Muffins
Apple Bran Muffins
Yield: 12 servings 1 1/4 cup bran 1 cup whole wheat pastry
flour 2 1/2 tsp baking powder
3/4 tsp nutmeg
4/4 tsp ground cloves
5/3 cup soy milk 2 liquid egg replacers
6/4 cup maple syrup
7/4 cup vegan margarine 1 cup apples, green are best,
chopped 1 cup raisins (opt)
Combine bran, flour, baking powder, nutmeg and cloves; set
aside. Cream together soy milk, egg replacers, maple syrup,
and margarine; fold in flour mixture. Stir in apples and
raisins. Pour into oiled muffin tins, and bake at 350
degrees until tops split, 15 to 25 minutes.
Apple Date Muffins
2 1/4 cups whole wheat flour 1 1/2 teaspoons baking soda
8/3 cup brown sugar, packed
9/4 cup soy milk mixed with 1 tsp vinegar 1 1/2 cups
apples, finely chopped 3 tablespoons liquid egg
substitute 1 teaspoon vanilla extract
10/2 cup chopped dates Preheat oven to 350 degrees; coat
muffin cups with nonstick
cooking spray. Combine the flour, baking soda and brown
sugar; stir to mix well. Add the soy milk mixture, apples,
egg substitute and vanilla extract; stir just until the dry
ingredients are moistened. Fold in the dates. Fill the
muffin cups 3/4 full with the batter. Bake for 16 to 18
minutes, or just until a toothpick inserted in the center
comes out clean. Remove the muffin tin from the oven and
allow it to sit for 5 minutes before removing the muffins.
Serve warm or at room temperature.
Apple Multigrain Muffins
12 servings
1 1/2 cup Multigrain oatmeal (with rolled rye, oats, barley
and wheat) 1 cup Whole wheat flour 1 cup Packed brown
unrefined sugar
11/4 cup unbleached All-purpose flour
12/3 cup Toasted wheat germ 1 Tbsp Baking powder 1 Tbsp
Apple pie spice
13/2 tsp Baking soda
14/2 tsp Salt 1 1/2 cup Chopped apple (Granny Smith or
Jonathon) 1 1/4 cup soy milk
15/3 cup Cooking oil 2 liquid egg replacers Granulated sugar
In a mixing bowl, combine all of the dry ingredients (except
granulated sugar). Add the chopped apple and stir to coat
with the dry ingredients. Add the remaining ingredients
(except granulated sugar) and stir just until moistened.
Spray 12 muffin tins with cooking spray (or use papers).
Spoon the batter in to the tins, filling them full. Sprinkle
muffin tops with a little granulated sugar. Bake in a 400
degree oven for 18 to 20 minutes or until done.
Applesauce Cinnamon Muffins
Yield: 12 servings
1 1/4 cup Oat Bran cereal; uncooked 1 cup Whole wheat flour;
2 tsp Ground cinnamon; 1 tsp Baking powder;
16/4 tsp Baking soda;
17/2 tsp Salt
18/4 cup Unsweetened applesause
19/2 cup maple syrup;
20/2 cup Vegetable oil; 1 liquid Egg replacer; 1 tsp Pure
vanilla extract;
21/4 cup Walnuts;
Preheat oven to 375. Coat 12 medium-size cups with
vegetables oil or line with paper baking cups. In medium
bowl combine Oat Bran cereal, flour, cinnamon, baking
powder, soda, and salt. In large bowl combine applesauce,
maple syrup, oil, egg replacer, and vanilla. Stir in dry
ingredients; mix well. Stir in nuts. Fill prepared muffin
cup almost full. Bake 15-20 minutes or until golden brown.
Serve warm. Source: The Are of Cooking for the Diabetic by
Mary Abbott
Apricot And Rice Muffins
18 servings
1 1/2 cup flour
22/3 cup whole wheat flour
23/3 cup rice bran 1 tbsp baking powder 1 tsp cinnamon 1 cup
cooked, brown rice 1 1/2 cup dried apricots, diced
24/2 cup raisins
25/2 cup dried prunes
26/4 cup walnuts, chopped 1 cup no fat soy yogurth
27/3 cup maple syrup
28/4 cup oil
29/4 cup Eggsubstitute (equiv 1 egg)
In large bowl combine flours, rice bran, baking powder and
cinnamon. Stir in rice, apricots, raisins, prunes and
walnuts. In a small bowl, whisk together the soy yogurth,
syrup, oil and egg replacer. Pour over dry ingridients and
fold together until just moistened. Do not overmix. Line 18
muffin cups with paper liners. Divide the batter amoung
cups. Bake at 350 F until edges and tops begin to brown,
about 45 minutes.
Out of "LooseWeight Naturally" cookbook.
Cranberry Nut Wholewheat Muffins
Yield: 4 Servings
2 cups whole wheat flour
30/4 cup sugar 1 1/2 tsp baking powder
31/2 tsp salt
32/2 tsp baking soda
33/4 cup orange juice 1 Tbsp grated orange peel 2 Tbsp
vegetable shortening 1 liquid egg replacer 1 1/2 cup
fresh or frozen cranberries, coarsely chopped 1 cup nuts,
chopped (optional)
In a medium mixer bowl, mix the flour, sugar, baking powder,
salt and the baking soda together. Stir in the orange juice,
orange peel, vegetable shortening and the egg replacer. Mix
until well blended. Stir in the cranberries and the nuts, if
used, and turn into greased muffin tins. Bake at 350 degrees
F for 20 to 25 minutes or until done. Use a shorter baking
time if small muffin tins are used.
Cranberry-Bran Muffins
Yield: 6 servings
1 1/4 cup Low-Fat soy Milk, at room temperature 1 1/2 cup
All-Bran Cereal 1 liquid Egg replacer
34/4 cup Unsulphured Molasses
35/4 cup Canola or Olive Oil
36/4 cup Pure Maple Syrup 1 cup Whole Wheat Pastry Flour*
37/2 cup Cake Flour (not self-rising)
38/2 cup Wheat Germ 1 Tbsp Baking Powder
39/4 tsp Salt
40/2 cup Walnuts, coarsely chopped 1 cup Cranberries,
finely chopped
Preheat the oven to 450 F. Spray 12 3-inch muffin cups with
cooking spray. In a small bowl pour the soy milk over the
bran cereal and let it soften. In a large bowl beat the egg
replacer with the molasses, olive or canola oils and maple
syrup, and mix thoroughly. In another bowl combine the wheat
pastry and cake flours, wheat germ, baking powder and salt
and stir to blend. Add the walnuts and cranberries and mix
well. Fold the milk-soaked bran into the egg mixture, mixing
well. Pour the bran mixture over the dry ingredients, and
blend thoroughly. Spoon the batter into the muffin cups,
filling each one to the top, and bake for 20 to 25 minutes.
Yields: 1 dozen 3-inch muffins Source: Yankee, Created by:
John Carafoli
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