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Muffin ManiaYou’ll find lots of yummy muffin recipes in The Vegetarian Family Cookbook
DOUBLE-ORANGE CHOCOLATE CHIP MUFFINS Yield: 1 dozen These pretty, streusel-topped muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrate. The concentrate also contributes sweetness as well as color.
In a mixing bowl, combine the first 3 (dry) ingredients and stir together. In another bowl, combine the juice, concentrate, yogurt, and oil and stir until blended. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until thoroughly combined, then stir in the chocolate chips. Divide the batter evenly among 12 foil-lined muffin tins. Combine the first 5 ingredients for the streusel in a small mixing bowl. Drizzle in the oil, then stir together until the dry ingredients are evenly moistened. Sprinkle the streusel evenly over the muffins. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature. GINGERY PEACH OR NECTARINE MUFFINS Yield: 1 dozen Use perfectly ripe fruit—lush and sweet, but not too soft—for these late-summer muffins.
In a mixing bowl, combine the first 5 (dry) ingredients and stir together. Make a well in the center of the dry ingredients and pour in the applesauce, juice concentrate, and oil. Stir together until thoroughly combined. Mix the diced fruit with the fruit preserves until evenly coated, then gently stir into the batter along with the walnuts. Divide the batter evenly among 12 foil-lined muffin tins. Top each muffin with a walnut half. Bake for 25 minutes, or until a small knife inserted into the center of a muffin tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature. CARROT WALNUT MUFFINS WITH MAPLE CREAM CHEESE FROSTING Yield: 1 dozen Carrots and orange juice concentrate pair up in these moist muffins, providing a dose of vitamins A and C, as well as an enticing golden color.
Combine the first 5 (dry) ingredients in a mixing bowl and stir together. In another bowl, whisk together the next 3 ingredients until smooth. Make a well in the center of the dry ingredients and pour in the yogurt, juice concentrate, and oil. Stir until completely mixed. If the batter is too stiff, add a very small amount of orange juice to loosen it. Stir in the carrots and raisins. Divide the batter among 12 foil- lined muffin tins. Bake 20 to 25 minutes, or until a knife inserted into the center tests clean. Transfer muffins to a plate or rack when cool enough to handle. When muffins are cooled to room temperature, spread frosting (following) over the tops. MAPLE-CREAM CHEESE FROSTING Makes about 2/3 cup
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