vegan cran-apple muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 101.8
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 167.0 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.8 g
- Protein: 2.3 g
View full nutritional breakdown of vegan cran-apple muffins calories by ingredient
Introduction
these are really great, moist, not-too-sweet muffins. these are really great, moist, not-too-sweet muffins.Number of Servings: 15
Ingredients
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1 c. whole wheat flour
1 c. all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 c. soy milk
1 tbsp cider vinegar
2 tbsp peanut oil (or vegetable oil)
1/3 c. maple syrup
1 c. applesauce ( I used unsweetened)
3/4 c. chopped cranberries
Directions
makes 15 small muffins (about the size of cupcakes)
-preheat oven to 375 degrees F
- In a large bowl, sift together the flour, salt, baking soda, and cinnamon . Set aside.(Don't have a sifter? instead of using a spoon to mix these ingredients, use a whisk. )
- in a seperate bowl, mix together the milk, vinegar, oil, maple syrup, applesauce, and cranberries.
- add the wet ingredients to the dry ingredients and mix together gently until "just" mixed. DO NOT over mix, this will make your batter (and muffins) heavy and hard.
- spoon batter into muffin tins (lined with muffin cups). bake for 15-20 minutes. test with a toothpick to see if done.
VARIATIONS: you can use dried cranberries or raisins instead of chopped fresh cranberries for a less-tangy muffin. You can also use sweetened applesauce for a sweeter tasting muffin
Number of Servings: 15
Recipe submitted by SparkPeople user RICECAKE5.
-preheat oven to 375 degrees F
- In a large bowl, sift together the flour, salt, baking soda, and cinnamon . Set aside.(Don't have a sifter? instead of using a spoon to mix these ingredients, use a whisk. )
- in a seperate bowl, mix together the milk, vinegar, oil, maple syrup, applesauce, and cranberries.
- add the wet ingredients to the dry ingredients and mix together gently until "just" mixed. DO NOT over mix, this will make your batter (and muffins) heavy and hard.
- spoon batter into muffin tins (lined with muffin cups). bake for 15-20 minutes. test with a toothpick to see if done.
VARIATIONS: you can use dried cranberries or raisins instead of chopped fresh cranberries for a less-tangy muffin. You can also use sweetened applesauce for a sweeter tasting muffin
Number of Servings: 15
Recipe submitted by SparkPeople user RICECAKE5.
Member Ratings For This Recipe
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ALDZIEDZ
