Vegetarian Muffin Recipes

1. Basic Eggless Muffins (starter recipe)
2. Eggless Apple Oat Bran Muffins
3. Eggless Apricot Oat Bran Muffins
4. Eggless Blueberry Muffins
5. Cheesy Eggless Muffins
6. Eggless Corn Muffins
7. Eggless Date Nut Muffins
8. Eggless Herbed Muffin
9. Eggless Maple Date Muffins
10. Eggless Orange Coconut Muffins
11. Eggless Pecan Muffins
12. Eggless Pomegranate Ginger Muffins
13. Eggless Prune and Date Muffins
14. Eggless Pumpkin Muffins
15. Eggless Triple Threat Wheat Muffins

1. 'Extra' Blueberry Muffins (Karen, Arizona)
2. Submit your eggless muffin recipe here

Vegan Muffin Recipes

1. Vegan Corn Muffins
2. Vegan Cranberry Orange Muffins
3. Vegan Date Nut Muffins
4. Vegan Ginger Peachy Muffins
5. Vegan Lemony Oat Bran Muffins
6. Vegan Muffins Go Bananas and Nuts!
7. Vegan Pomegranate Ginger Muffins
8. Vegan Yummy Omega Rich Muffins

Mixing:

Muffins want to be mixed by hand - no more than 20 strokes and yes, that produces a lumpy batter. Good! If you over mix it, the product will be coarse, tough and riddled with tunnels like the rock of Gilbraltar!

Use unbleached white and whole grain flours.

Cake flour will produce a cupcake like product that doesn't hold up to muffin standard and shape so avoid it.

Preparing to Bake:

If you fill every other muffin cup in the tin - the muffins will rise higher! The finished product is fragrant, golden and somewhat dry in appearance.

They will be springy to the touch and a cake tester will come out clean. Allow to sit on a cake rack for five minutes before releasing them from the pan.

Storing the Batter:

Muffin batter will keep quite successfully for three days in the refrigerator, so you can make a basic recipe and alter the details daily!

You can also place paper cups in a mufin tin, fill with batter and freeze for later use. The paper cups can be removed from the tin and stored in a plastic bag or container in the freezer.

When baking these, return to a muffin tin and extend the baking time about five minutes.

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