This is a vegan recipe, but let me tell you… I am no vegan. I eat meat, eggs, and I love 2% milk… however THESE VEGAN MUFFINS ARE AMAZING!! If you like an extremely moist and versatile muffin you can whip up in a jiffy, then these are the muffins for you! This recipe has a few basic ingredients. Once you’ve obtained all the essentials, that’s when all kinds of magical flavor combos can happen! You can literally add 1 cup of anything (edible… duh) to the batter and they’ll come out perfectly moist and delish! Ok. Enough talk. Here’s the recipe:
2 c. flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 c. sugar
1 c. fruit (or other add-ins)
Blend all the dry ingredients with a spoon or fork and then add the fruit or add-ins. If you stir that into the batter while it is dry, the goodies stay suspended in the batter.
1/2 c. milk – soymilk or ricemilk. Ricemilk makes the outsides very tender and gives a nice little crisp to the tops.
1/2 c. applesauce
egg replacer for 2 eggs
1 tsp. vanilla
Blend only until everything is good and moist. Don’t stir too much.
Bake at 375 for 30-35 minutes til a toothpick comes out clean. Makes 1 dozen small muffins or 6 large ones. I use my silicone muffin cups for these.
I have used blueberries, apples, bananas, and carrots for these and had great results with all of them. I think you could also use strawberries, cranberries, chocolate chips, peaches, and maybe even mandarin oranges. They are always very moist and delicious.
Again, I am not a vegan, so I use all non-vegan ingredients such as milk and eggs. Click on this link to see the vegan blog where I got this delightful recipe.