Muffins, Muffins!!!

A few weeks ago, my best friend sent me a cookbook. It is a huge hit in our family! It is called "Vegan Brunch" by Isa Chandra Moskowitz. It is imaginative and scrumptious! I'm not a vegan, but I do try to feed my family healthy food. These recipes definitely qualify. You can find it on Amazon.com. To whet your appetite, I'm going to share a couple of muffin recipes that have taken us by storm.

Lemon Poppy Seed Muffins

2 c. all-purpose flour
2/3 c. sugar
1 T baking powder
1/2 t. salt
(I would also add 1/3 -1/2 c. ground flax seed)

3/4 c. soy milk (or almond or rice)
1/4 c. fresh lemon juice
1/2 c. canola oil
2 T lemon zest
2 t. pure vanilla extract

Preheat oven to 375 degrees F. Lightly grease a muffin tin. (I just use paper muffin liners.) In a large mixing bowl, mix together flour, sugar,baking powder, poppy seeds, and salt. Make a well in the center and add milk, lemon juice, oil, zest, and vanilla. Mix just until all wet ingredients are moistened.

Fill the muffin tins three-quarters full and bake for 23-27 min., until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, trasfer to cooling racks to cool completely.


Toasted Coconut and Mango Muffins

1 1/4 unsweetened shredded coconut
1 1/4 c. almond milk (or your favorite non-dairy milk)
1 t. apple cider vinegar

1 3/4 c. white whole wheat flour OR 1 c. w.w. flour and 3/4 c. white flour
1/4 c. sugar
1/4 c. light brown sugar
1/2 t. salt
1 T baking powder
1/2 t. nutmeg
1/4 t. ground allspice

1/3 c. canola oil ( I used safflower)
1 t. pure vanilla extract
1 t. coconut extract (opt; you can also use another t. of vanilla

3/4 c. chopped dried mango (pieces should be pea-size or therabouts)

Preheat oven to 375 degrees F. Lightly grease a muffin tin. ( I use paper liners.)

First, toast the coconut. Preheat a large pan over medium-low heat. Pour in the coconut and, using a spatula, move it around slowly and consistently for about 4 minutes. The coconut should start browning almost immediately; if it doesn't, then turn the heat up just a bit. Remove from heat when toasted (it should appear honey brown to dark chestnut in color).

Measure milk into a measuring cup and add vinegar. Set aside to curdle.

In a large bowl, mix together flour, sugar, salt, baking powder, nutmeg, and allspice. Create a well in the center, and add the milk mixture, oil, and extracts. Mix together until just combined, then fold in toasted coconut and mango. Fill the muffin tin three-quarters of the way with batter and bake for 23-27 minutes, until a knife or toothpick inserted through the center comes out clean. Let cool a bit until you can loosen the muffins and transfer them to cooling racks to cool the rest of the way.

When you get the book, you have to try the Cranberry Orange-Nut Muffins and the Cherry Sage Sausages!

TTFN - Nanette