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Adapted from this recipe. These are just sweet and moist enough for me, more so when they are cool. I'm happiest with them when I sprinkle the tops with sugar ( Read more... )

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So I've seen breakfast muffins, where you pour egg into a cupcake tin, add toppings and bake for 30 minutes at 375 degrees, and I would really like to make something like it to grab and go in the morning. I was thinking for the egg base I might replace it with a vegan omelet recipe. I don't actually have the one I use with me at college ( Read more... )

I got a job baking for a small cafe/video store, and since it isn't incredibly lucrative, I was wondering if some of you could help me lower my baking costs. I went in last Friday with some ~*samples*~ and brought chocolate chip/pecan cookies, the mexican snickerdoodles from VCIYCJ, raspberry/almond muffins ("bakery style muffins" from Vegan Brunch ( Read more... )

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Hello. I am making the cranberry-orange-nut bread from pg. 228 of Veganomicon. It says to cook the bread for 'about an hour'. I've made the bread before and it's turned out very well. I decided to make them into muffins. I figured I'd bake them for about 20 minutes, but they're 10 minutes in, and looking kind of flat on top - the tops aren't rising ( Read more... )

I want to make some very, very healthy muffins. The kind where I can eat one or two for breakfast and have a well-balanced meal ( Read more... )