Saturday we were expecting a big storm (which never really developed) and we had prepared accordingly. ?DH suggested that I bake something before we lost power (which we never did, this time). ?I decided on muffins, since I haven’t made them in a long time. ?I ?had a bit of a craving for a maple/walnut treat, so here’s what I came up with– a light, moist whole grain muffin with just a little oil added to the batter. A great treat with tea or coffee.
Printable Copy
BRYANNA’S VEGAN MAPLE WALNUT MUFFINS?
? ? Yield: 12 muffins?
Mix A: ??
1 1/2 cups ? ?whole wheat PASTRY flour (be sure to use pastry flour for a light muffin)
1 1/2 tsp ? ?baking powder ??
1/4 tsp ? ?baking soda ??
1/4 tsp ? ?salt ??
1/4 cup ? ?unbleached organic granulated sugar ??
2 Tbs ? ?brown sugar (Optional, if you like your muffins quite sweet) ??
Addition: ??
3/4 cup ? ?chopped walnuts ??
Mix B: ??
7 Tbs ? ?unsweetend smooth applesauce ??
6 Tbs ? ?Grade B maple syrup ??
1/3 cup ? ?So Delicious Original Coconut Milk Coffee Creamer or soymilk or nutmilk ?
1/2 Tbs ? ?lemon juice ??
2 Tbs ? ?oil ??
Additional: ??
? ?a few tablespoons more maple syrup for brushing ??
??
Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with oil from a pump sprayer, or grease with Cake Release (here’s my homemade version).?
In a medium bowl, mix together the Mix A ingredients. Stir in the walnuts. In a smaller bowl, whisk together the Mi B ingredients. Pour Mix B into Mix A and stir briefly. Divide the batter between the 12 prepared muffin cups. Bake for 15 minutes. Test one of the muffins with a toothpick to make sure they are cooked through.?
Brush the muffin tops lightly with the extra maple syrup. Loosen the muffins with a table knofe and turn them on their sides to cool until they can be handled.?
? ?
?Nutrition Facts?
Nutrition (per muffin): 178.5 calories; 35{d40e1b40433db95421a8b5aadd100e7f694441d0272a9a10d9a0152d7f29a731} calories from fat; 7.3g total fat; 0.0mg cholesterol; 68.3mg sodium; 190.9mg potassium; 26.8g carbohydrates; 2.4g fiber; 12.8g sugar; 24.3g net carbs; 3.2g protein.?
Enjoy!
The kitchen journal of a vegan food writer…For the 21st
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.
Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.