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Fruit Muffins

Strawberry Muffins

Strawberry Muffins

These are very good.  This is adapted from How it all Vegan by Barnard and Kramer.

  • 1 c white flour
  • 1 c whole wheat flour
  • 1/3 c sugar (some variations use more, see below)
  • 1/2 t salt
  • 1 T baking powder
  • 2 T ground flaxseed
  • 6 T water
  • 1/4 c oil (can replace half with Prune Puree)
  • 1 t vinegar + soy milk to make 3/4 c, let sit a minute
  • 1-1/2 c fresh or frozen fruit

Preheat oven to 350 and oil muffin cups.  In a large bowl, mix up the dry stuff.  Add the remaining ingredients and stir until just mixed.  Divide into 12 muffin cups.   Bake 25 min, until a knife or skewer comes out clean.

Cranberry Muffin

I have made:

  • Apple-Cinnamon (1/2 t cinnamon)
  • Banana-Blueberry (2 mashed bananas, 1/2 c blueberries; reduce oil to 2 T and water to 4 T)
  • Banana-Chocolate Chip (2 mashed bananas and 1/2 c mini chips, use only 2 T oil and 4 T water)
  • Banana-Cranberry (2 mashed bananas, 1/2 to 1 c chopped cranberries; reduce oil to 2 T and water to 4 T.  Increase sugar to 1/2 c)
  • Blackberry-Raspberry (increase sugar to 1/2 c)
  • Blueberry
  • Cinnamon (1/2 t, makes 11 muffins)
  • Cinnamon-Sugar (my son’s idea: no cinnamon in batter, mix up 1/4 c sugar with 1 T cinnamon in a little bowl.  Put half the batter in 11 muffin cups, sprinkle about 3/4 t sugar mix into each cup, top with remaining batter and then another 3/4 t sugar mix each)
  • Cranberry (1-1/2 c chopped fresh, and use 1/2 c sugar instead of 1/3 c)
  • Lemon-Poppyseed (3 T poppyseeds and EITHER 1 t lemon extract OR zest of 1 lemon + replace some of the water and all the vinegar with the juice of 1 lemon + 1/2 t lemon extract) – makes 9 muffins
  • Raspberry (increase sugar to 1/2 c)
  • Strawberry
  • Strawberry-Rhubarb (1 c sliced frozen strawberries, 1/2 c sliced frozen rhubarb)

Banana Cranberry Muffin with Autumn Wheat Sprinkles

Try sprinkling cereal crumbs/shreds or shredded coconut on top.


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