Apple cinnamon muffins, pumpkin question and oven thermometer recommendation.
I'm on a muffin kick. The store-bought varieties are too sweet for my taste, and I really want a healthy start to my on-the-go mornings. A few days ago, I asked about freezing batter, and a consensus was reached that it's better to freeze the baked muffin and reheat it.
I made my first batch of muffins the other day, and I'm very please with how they came out. I veganized this recipe and tweaked it a little. Namely, I left out the oil, which was a lucky accident. The muffins were just fine without it, and I'm just fine without the added fat. Also, I made them into apple cinnamon muffins, while the original called for unspecified dry fruit. You could probably use an egg replacement besides Ener-G, but I have a whole big box of it. So here's my version:
1 cup whole-wheat pastry flour
1/2 cup all-purpose flour (probably unnecessary. More whole wheat pastry flour would have done it)
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
1 tsp cinnamon
2 eggs worth of Ener-G egg replacer
1 1/4 cups soymilk mixed with 1 1/4 tsp apple cider vinegar
1/2 cup packed dark brown sugar
1 cup chopped apple (I used a Honeycrisp, as they're my favorite and in season here)
1/2 cup chopped walnuts
Preheat to 375 degree F.
Add acv to soymilk and set it aside to allow it to curdle. Mix together Ener-G egg replacer and set aside.
Mix flours, oat bran, baking powder, baking soda, cinnamon and salt in a medium bowl.
In another bowl, stir combine soymilk/acv mixture, egg replacer and sugar. Once mixed, stir the wet ingredients into the flour mixture until just evenly moist. Fold in the apple and walnuts. Divide the batter evenly among lined muffin cups. Bake until firm when pressed gently, about 20-25 minutes. Let muffins cool in pan for 5 minutes and then set on rack.
My omni, meat-and-potatoes parents and 16 year old brother came to visit that afternoon and ate two apiece. They're quite good. Tomorrow, I'm going to bake a batch of vgnwtch's version of banana muffins. I would also like to make some pumpkin muffins, as they're currently in season. However, all of the recipes in the database are for canned pumpkin. Does anyone have any tips for baking with fresh pumpkin? And more importantly, will I be able to cut through it with my kitchen knife?
Oh, and I want to say that buying a separate oven thermometer is a very worthwhile investment. I recently purchased one for just a few dollars, and I've discovered that my oven runs hot by 50-75 degrees! Buy an oven thermometer!
I made my first batch of muffins the other day, and I'm very please with how they came out. I veganized this recipe and tweaked it a little. Namely, I left out the oil, which was a lucky accident. The muffins were just fine without it, and I'm just fine without the added fat. Also, I made them into apple cinnamon muffins, while the original called for unspecified dry fruit. You could probably use an egg replacement besides Ener-G, but I have a whole big box of it. So here's my version:
1 cup whole-wheat pastry flour
1/2 cup all-purpose flour (probably unnecessary. More whole wheat pastry flour would have done it)
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
1 tsp cinnamon
2 eggs worth of Ener-G egg replacer
1 1/4 cups soymilk mixed with 1 1/4 tsp apple cider vinegar
1/2 cup packed dark brown sugar
1 cup chopped apple (I used a Honeycrisp, as they're my favorite and in season here)
1/2 cup chopped walnuts
Preheat to 375 degree F.
Add acv to soymilk and set it aside to allow it to curdle. Mix together Ener-G egg replacer and set aside.
Mix flours, oat bran, baking powder, baking soda, cinnamon and salt in a medium bowl.
In another bowl, stir combine soymilk/acv mixture, egg replacer and sugar. Once mixed, stir the wet ingredients into the flour mixture until just evenly moist. Fold in the apple and walnuts. Divide the batter evenly among lined muffin cups. Bake until firm when pressed gently, about 20-25 minutes. Let muffins cool in pan for 5 minutes and then set on rack.
My omni, meat-and-potatoes parents and 16 year old brother came to visit that afternoon and ate two apiece. They're quite good. Tomorrow, I'm going to bake a batch of vgnwtch's version of banana muffins. I would also like to make some pumpkin muffins, as they're currently in season. However, all of the recipes in the database are for canned pumpkin. Does anyone have any tips for baking with fresh pumpkin? And more importantly, will I be able to cut through it with my kitchen knife?
Oh, and I want to say that buying a separate oven thermometer is a very worthwhile investment. I recently purchased one for just a few dollars, and I've discovered that my oven runs hot by 50-75 degrees! Buy an oven thermometer!