Vegan Hot Cross Muffins
This can barely be included in the Hot Cross Bun category. Its not a proper yeast raised, butter and egg rich bun, its a muffin. Its a quick bread and contains no butter, no milk and no eggs. It might not even have a cross. However even Vegans should be able to join in the festive celebrations. This recipe has one good point, it takes about an hour to make unlike the proper Hot Cross Buns which can take days.
This recipe is mine, no one else is silly enough to claim it, but it draws heavily on a corn bread found in Laura Brody's Good Food Gourmet.
The egg substitute in all its goopyness.
http://i1044.photobucket.com/albums/b442/skeptic7_photos/P4140035.jpg
The white whole wheat flour mixture
http://i1044.photobucket.com/albums/b442/skeptic7_photos/P4140036.jpg
The finished product
http://i1044.photobucket.com/albums/b442/skeptic7_photos/P4140037.jpg
Vegan Hot Cross Muffins recipe
Vegan Hot Cross muffins
Make 12 muffins
1 tablespoon ground or whole flax seed and three tablespoons water as egg substitute
2 cups King Arthur white whole wheat flour, sifted before measuring
4 teaspoons baking powder
1/4 cup vegetable oil ( almond oil in this case to make it more classy )
1/4 cup honey
1 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup cup currants
1/4 cup candied orange and lemon peel, 1 tablespoon lemon peel and 3 tablespoons orange peel
1. Grind the flax seed very fine in a electric coffee grinder. Place in small bowl and add three tablespoons water , mix well. Let this sit until thick and viscous about 10 minutes
2. Heat oven to 350 degrees Fahrenheit. Prepare the muffin pans by inserting muffin papers into the holes.
3. In a large bowl, combine the whole wheat flour, baking powder, cinnamon, nutmeg, and allspice.
4. Measure out the currants, cut the orange and lemon peel up finely. Mix the fruit together in a small bowl
5. Mix the flax mixture, 1 cup water, oil and honey together.
6. Add the flax mixture to the flour mixture, stirring the ingredients until they are just combined. Mix in the dried fruit. This should be a thick batter. Add a tablespoon or two of water if necessary. Scoop the batter into the muffin pans. About 1/2 cup per hole, or a standard ice cream scoop full.
7. Place the pans in the hot oven, and bake the bread for about 15-20 minutes or until the top is golden and a tester inserted in the center of the bread comes out clean.
Information about flax as an egg substitute came from http://bitten.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/
The original recipe came from a cornbread recipe by Laura Brody but its been heavily adapted.
This recipe is mine, no one else is silly enough to claim it, but it draws heavily on a corn bread found in Laura Brody's Good Food Gourmet.
The egg substitute in all its goopyness.
http://i1044.photobucket.com/albums/b442/skeptic7_photos/P4140035.jpg
The white whole wheat flour mixture
http://i1044.photobucket.com/albums/b442/skeptic7_photos/P4140036.jpg
The finished product
http://i1044.photobucket.com/albums/b442/skeptic7_photos/P4140037.jpg
Vegan Hot Cross Muffins recipe
Vegan Hot Cross muffins
Make 12 muffins
1 tablespoon ground or whole flax seed and three tablespoons water as egg substitute
2 cups King Arthur white whole wheat flour, sifted before measuring
4 teaspoons baking powder
1/4 cup vegetable oil ( almond oil in this case to make it more classy )
1/4 cup honey
1 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup cup currants
1/4 cup candied orange and lemon peel, 1 tablespoon lemon peel and 3 tablespoons orange peel
1. Grind the flax seed very fine in a electric coffee grinder. Place in small bowl and add three tablespoons water , mix well. Let this sit until thick and viscous about 10 minutes
2. Heat oven to 350 degrees Fahrenheit. Prepare the muffin pans by inserting muffin papers into the holes.
3. In a large bowl, combine the whole wheat flour, baking powder, cinnamon, nutmeg, and allspice.
4. Measure out the currants, cut the orange and lemon peel up finely. Mix the fruit together in a small bowl
5. Mix the flax mixture, 1 cup water, oil and honey together.
6. Add the flax mixture to the flour mixture, stirring the ingredients until they are just combined. Mix in the dried fruit. This should be a thick batter. Add a tablespoon or two of water if necessary. Scoop the batter into the muffin pans. About 1/2 cup per hole, or a standard ice cream scoop full.
7. Place the pans in the hot oven, and bake the bread for about 15-20 minutes or until the top is golden and a tester inserted in the center of the bread comes out clean.
Information about flax as an egg substitute came from http://bitten.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/
The original recipe came from a cornbread recipe by Laura Brody but its been heavily adapted.