Muffin Recipes from Traditional to Vegan

A good muffin is a tender quick bread which has a distinctive, somewhat conical, shape. It stands between breads and cake and is the perfect solution to what to serve for breakfast or brunch.

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 Gibraltar!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.

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. 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 muffin 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.

Gilding the Lily

For a finished touch, glaze or sprinkle muffins with appropriate accompaniments.

1 Your Basic Run of the Mill Marvelous Muffin (LV)
*another delicious egg-less recipe

pre-heat oven to 375º -- grease muffin tins

2 Cups Unbleached White Flour
¼ Cup Sugar
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 Cup Milk
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water

Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Variations on the Theme:

2 Pecan Muffins

Add ¼ Cup Sugar and ½ Cup chopped Pecans to the batter
When the tins are filled, top off with nut halves or more nut pieces

3 Date Nut Muffins

Add ¼ Cup Sugar
1 tsp. Cinnamon
½ Cup each chopped Pecans and Date pieces to the batter
When the tins are filled, top off with nut halves or more nut pieces

4 Maple Date Muffins

Add ¼ Cup Maple Sugar
1 tsp. Cinnamon
½ Cup each chopped Pecans and Date pieces to the batter
When the tins are filled, top off with nut halves or more nut pieces

5 Blueberry Muffins (LV)
*another delicious egg-less muffin recipe

pre-heat oven to 375º -- grease muffin tins

2 Cups Unbleached White Flour
¼ Cup Sugar
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 Cup Milk
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
1½ Cups Fresh Blueberries
A squeeze of Lemon Juice

Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Add a squeeze of lemon juice
Stir only to mix and moisten the batter which should be lumpy and not smooth
Reserve ½ Cup flour
Dredge the 1½ Cups Blueberries in it
Fold into the batter last

Use an ice cream scoop to portion the batter
Sprinkle top with Sugar and Spice

Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

6 Apple Oat Bran Muffins (LV)
*another delicious egg-less muffin recipe

pre-heat oven to 375º -- grease muffin tins

2 Cups Oat Bran
½ Cup Light Brown Sugar
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 ½ tsp. Cinnamon
1 Cup Milk
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
1 Cup diced Macintosh or Cortland Apple
A squeeze of Lemon Juice over diced Apple

Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Add a squeeze of lemon juice
Stir only to mix and moisten the batter which should be lumpy and not smooth
Reserve ½ Cup flour
Dredge the 1 Cup diced Apple in it
Fold into the batter last

Use an ice cream scoop to portion the batter
Top with a sprinkle of rolled oats

Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Variation: Add ½ Cup Raisins or Dates

7 Apricot Oat Bran Muffins (LV)

Substitute diced dried Apricots for the Apples.

8 Triple Threat Muffins:
Whole Wheat, Wheat Germ, Wheat Bran (LV)
*another delicious egg-less muffin recipe

pre-heat oven to 375º -- grease muffin tins

1¼ Cups Whole Wheat Flour
½ Cup Wheat Bran
¼ Cup Wheat Germ
½ Cup Brown Sugar
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 Cup Milk
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water

Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Of course you can add raisins and chopped nuts if you want to or date pieces or . . .


And of course you can substitute honey or Maple Syrup for the brown sugar as well

9 Orange Coconut Muffins (LV)
*another delicious egg-less muffin recipe

pre-heat oven to 375º -- grease muffin tins

1½ Cups Unbleached White Flour
½ Cup Oat Bran
½ Cup Sugar
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
¾ Cup Milk
¼ Cup Orange Juice
1½ tsp. Orange Zest
½ Cup Shredded Coconut
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water

Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Once in the tins top off with a sprinkle of coconut, orange peel and sugar
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Of course you can add raisins and chopped nuts if you want to or date pieces or . . .


And of course you can substitute honey or Maple Syrup for the brown sugar as well

10 Corn Muffins (LV)
*another delicious egg-less recipe

pre-heat oven to 375º -- grease muffin tins

1 Cup Unbleached White Flour
1 Cup Yellow Corn Meal
¼ Cup Sugar
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 Cup Milk
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water

Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool with Honey and Butter
Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

11 The Well Herbed Muffin
*another delicious egg-less recipe

pre-heat oven to 375º -- grease muffin tins

2 Cups Unbleached White Flour
¼ Cup Sugar
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 Cup Milk
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
1 Tbs. Rolled and sliced Fresh Basil
½ tsp. each Fresh minced Parsley and Thyme leaves
1 tsp. Granulated Garlic
Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

12 Cheesy Muffins (LV)
*another delicious egg-less recipe

pre-heat oven to 375º -- grease muffin tins

2 Cups Unbleached White Flour
1 Tbs. Sugar
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 Cup Milk
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
1 tsp. minced Parsley
2 Tbs. finely sliced Green Onion
2 Tbs. Minced Red or Orange Bell Peppers
1 tsp. Granulated Garlic
1 Cup shredded Cheddar Cheese
1 Tbs. prepared Dijon Mustard
Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Add cheese, mustard, peppers and herbs.
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

13 Prune and Date Muffins (LV)
*another delicious egg-less recipe

pre-heat oven to 375º -- grease muffin tins

2 Cups Unbleached White Flour
1 Cup Dark Brown Sugar
1 Cup Unbleached White Flour
½ Cup Whole Wheat Flour
½ Cup Oat Bran
1 tsp. Aluminum Free Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
½ Cup each Buttermilk and Prune Juice
½ Cup Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
1½ tsp. Cinnamon
½ tsp. Mace
1½ Cups finely diced seedless moist Prunes
1 Cup chopped Walnuts
12 perfect Walnut Halves
Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Top with a walnut half
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin after 5 minutes
Serve hot or set on a rack to cool
Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

14 Pumpkin Muffins (LV)
*another delicious egg-less recipe

pre-heat oven to 375º -- grease muffin tins

1 ¼ Cups Pumpkin Puree
2 Cups Unbleached White Flour
½ Cup Dark Brown Sugar
2 Cup Unbleached White Flour
2 Tbs. Golden Flax Meal
1½ tsp. Aluminum Free Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
1 Cup Buttermilk
½ Cup Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
1½ tsp. each Pumpkin Pie Spice and Cinnamon
Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Top with a walnut half
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin after 5 minutes
Serve hot or set on a rack to cool
Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

15 Wild Rice and Wild ‘Shroom Muffins
*another delicious egg-less recipe

pre-heat oven to 375º -- grease muffin tins

¼ Cup Extra Virgin Olive Oil
2 Shallots
2 Cups Unbleached White Flour
¼ Cup Brown Sugar
3 tsp. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 Cup Milk
⅓ Cup Extra Virgin Olive Oil2 Shallots
1 cup Cold Cooked Wild Rice
1 Cup Sliced Wild Mushrooms – Oyster, Porcini, Crimini, Shiitake, Baby Bella
3 tsp. Ener-G Egg Replacer
4 Tbs. Spring or RO Water

In a skillet place the peeled chopped shallots and olive oil
Bake for 15 minutes at 350º
Remove from oven
Add sliced mushrooms and sauté until liquid has evaporated
Cool
In a large bowl mix dry ingredients
In another bowl mix the cooked rice, milk egg-replacer, oil, shallots and mushrooms.
Stir into dry ingredients
Incorporate by stirring only enough to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter into the muffin tins
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
Great with salads for brunch
Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

16 Zucchini Spice Muffins
*another delicious egg-less recipe

pre-heat oven to 375º -- grease muffin tins

1 ¼ Cups shredded Zucchini
2 Cups Unbleached White Flour
½ Cup Dark Brown Sugar
2 Cup Unbleached White Flour
2 Tbs. Golden Flax Meal
1½ tsp. Aluminum Free Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
1 Cup Buttermilk
½ Cup Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
1½ tsp. each Pumpkin Pie Spice
Mix dry ingredients
Create a well
Pour in the milk, egg-replacer mixture and oil all at once
Stir only to mix and moisten the batter which should be lumpy and not smooth
Use an ice cream scoop to portion the batter
Top with a walnut half
Bake 20 – 25 minutes until golden
Remove muffins from muffin tin after 5 minutes
Serve hot or set on a rack to cool
Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

The Vegan Varieties:

17 Pomegranate Ginger Muffins (V)
*another egg-free, wheat free, dairy free, sugar free, vegan muffin recipe

pre-heat oven to 375º -- grease muffin tins

1½ Cups White Spelt flour
½ Cup Kamut, Millet or Amaranth Flour
⅔ Cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
⅓ Cup minced Crystallized Ginger
1 tsp grated Lemon Peel
1 ¼ Cups Fresh Pomegranate seeds
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
Topping:
¼ tsp. each Ground Ginger and Ground Cardamom.
2 Tbs. Fructose

In a bowl, mix flours, fructose, baking powder, and sea salt

Stir in crystallized ginger, lemon peel and pomegranate seeds

Make a well in the center of the dry ingredients

Mix egg replacer with the water; whisk together with the oil
Pour liquid into the well all at once

Stir just until the dry ingredients are moistened - the batter will be lumpy
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Mix the fructose and spice together
Sprinkle over the top of each muffin
Reserve remainder in a clean spice jar
Bake at 375° for 20 - 25 minutes until lightly browned
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product
To remove the Pomegranate Seeds from the fruit score skin from end to end with several evenly spaced cuts
Immerse fruit in a bowl of Spring or RO Water
Peel the skin off of the fruit and pull apart the white membranes while immersed
Gently set the seeds free, removing the membrane which is to be discarded
Drain seeds, pat dry on a clean paper towel
Can be served with Agave and Soy Cream Cheese

18 Corn Muffins (V)
*another egg-free, wheat free, dairy free, sugar free vegan muffin recipe

pre-heat oven to 375º -- grease muffin tins
1½ Cups Yellow Corn Meal flour
½ Cup White Spelt Flour
2/3 cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water

In a bowl, mix flours, fructose, baking powder, and sea salt

Stir in crystallized ginger, lemon peel and pomegranate seeds

Make a well in the center of the dry ingredients

Mix egg replacer with the water; whisk together with the oil
Pour liquid into the well all at once

Stir just until the dry ingredients are moistened - the batter will be lumpy
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Bake at 375° for 20 - 25 minutes until lightly browned
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product
Can be served with Agave and Soy Cream Cheese

19 Ginger Peachy Muffins (V)
*another egg-free, wheat free, dairy free, sugar free vegan muffin recipe

Great with Soy Cream Cheese

pre-heat oven to 375º -- grease muffin tins

1½ Cups White Spelt flour
½ Cup Kamut or Amaranth Flour
2/3 cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
⅓ Cup minced Crystallized Ginger
1 tsp grated Lemon Peel
2 Cups diced fresh ripe Peaches
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
Topping:
¼ tsp. each Ground Ginger and Ground Cardamom.
2 Tbs. Fructose

In a bowl, mix flours, fructose, baking powder, and sea salt

Stir in crystallized ginger, lemon peel

Make a well in the center of the dry ingredients

Mix egg replacer with the water; whisk together with the oil
Pour liquid into the well all at once

Stir just until the dry ingredients are moistened - the batter will be lumpy
Add diced peaches. Fold into batter with a rubber or silicone squeegee or spatula
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Mix the fructose and spice together
Sprinkle over the top of each muffin
Reserve remainder in a clean spice jar
Bake at 375° for 20 - 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product
Plunge peaches into rapidly boiling water for a minute
Drain and immerse in a cold water bath
Gently peel the skin off of the fruit and pull the pit from the flesh before dicing the fruit Of course you use RO or Spring Water!

20 Muffins Go Bananas & Go Nuts! (V)
*another egg-free, wheat free, dairy free, sugar free vegan muffin recipe

pre-heat oven to 375º -- grease muffin tins

1½ Cups White Spelt flour
½ Cup Kamut or Amaranth Flour
1 Tbs. Soy Flour
⅔ Cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Sea Salt
½ tsp. Ground Cinnamon
⅓ Cup chopped Walnuts, Hazelnuts or Pecans
1 tsp grated Lemon Peel
1 ¼ Cups Mashed Ripe Banana
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Corn Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
Topping:
¼ tsp. each Ground Ginger and Ground Cinnamon.
2 Tbs. Fructose

In a bowl, mix flours, fructose, baking powder, and sea salt

Stir in chopped nuts, lemon peel

Make a well in the center of the dry ingredients

Mix egg replacer with the water; whisk together with the oil and mashed banana
Pour liquid into the well all at once

Stir just until the dry ingredients are moistened - the batter will be lumpy
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Mix the fructose and spice together
Sprinkle over the top of each muffin. Reserve remainder of the spice fructose mixture in a clean spice jar
Bake at 375° for 20 - 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product
Can be served with Soy Cream Cheese and jam

21 Cranberry Orange Muffins with Walnuts (V)
*another egg-free, wheat free, dairy free, sugar free vegan muffin recipe

pre-heat oven to 375º -- grease muffin tins

1½ Cups White Spelt flour
½ Cup Kamut or Amaranth Flour
1 Tbs. Soy Flour
⅔ Cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
1 tsp. Ground Cinnamon
⅓ Cup chopped Walnuts
1 Tbs. grated Orange Peel
1 ¼ Cups chopped fresh Cranberries
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Corn Oil
2 Tbs. freshly squeezed Orange Juice
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
Topping:
¼ tsp. each Ground Ginger and Nutmeg
1 tsp. Ground Cinnamon
3 Tbs. Fructose

In a bowl, mix flours, fructose, baking powder, and sea salt.

Chop Cranberries in food processor being sure to pulse them only to the desired degree.

Stir in cranberries, chopped nuts, orange peel.

Make a well in the center of the dry ingredients.

Mix egg replacer with the water, add OJ; whisk together with the oil.
Pour liquid into the well all at once

Stir until the dry ingredients are moistened - the batter will be lumpy
If too dry add an additional splash of soy milk
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Using a fork, mix the rolled oats, fructose and lemon peel together
Sprinkle on top of each muffin
Bake at 375° for 20 - 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

22 Lemony Oat Bran Muffins (V)
*another egg-free, wheat free, dairy free, sugar free vegan muffin recipe

pre-heat oven to 375º -- grease muffin tins

1 Cup White Spelt Flour
½ Cup Oat Flour
½ Cup Oat Bran
1 Tbs. Soy Flour
⅔ Cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
1 Tbs. grated Lemon Peel
Juice of ½ Lemon
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Sesame Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
Topping:
¼ tsp. Lemon Peel
3 Tbs. Rolled Oats
¼ tsp. Fructose

In a bowl, mix flours, fructose, baking powder, and sea salt

Make a well in the center of the dry ingredients

Mix egg replacer with the water, add lemon juice; whisk together with the oil
Pour liquid into the well all at once.

Stir until the dry ingredients are moistened - the batter will be lumpy
If too dry add an additional splash of soy milk
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Using a fork, mix the rolled oats, fructose and lemon peel together
Sprinkle on top of each muffin
Bake at 375° for 20 - 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

23 Yummy Omega Rich Muffins (V)
*another egg-free, wheat free, dairy free, sugar free, omega rich vegan muffin recipe

pre-heat oven to 375º -- grease muffin tins

1 Cup White Spelt Flour
½ Cup Oat Flour
½ Cup Oat Bran
1 Tbs. Soy Flour
1 Tbs. each ground Hemp Seed and ground Flax Seeds
⅔ Cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
1 Tbs. grated Lemon Peel
Juice of ½ Lemon
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Sesame Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
Topping:
¼ tsp. each ground Hemp and Flax Seed
¼ tsp. lemon peel
1 tsp. Fructose

In a bowl, mix flours, fructose, baking powder, and sea salt

Make a well in the center of the dry ingredients

Mix egg replacer with the water, add lemon juice; whisk together with the oil
Pour liquid into the well all at once

Stir until the dry ingredients are moistened - the batter will be lumpy
If the batter is too dry add an additional splash of soy milk
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Using a fork mix the hemp and flax seed together with lemon peel and fructose
Sprinkle on top of each muffin
Bake at 375° for 20 - 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

24 Date Nut Muffins (V)
*another egg-free, omega rich, wheat free, dairy free, sugar free vegan, muffin recipe

pre-heat oven to 375º -- grease muffin tins

1 ½ Cup White Spelt Flour
½ Cup Amaranth or Millet Flour
1 Tbs. Soy Flour
1 Tbs. each ground Hemp Seed and ground Flax Seeds
⅓ Cup chopped Walnuts, Hazelnuts or Pecans
⅓ Cup date pieces
⅔ Cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
1 Tbs. grated Lemon Peel
Juice of ½ Lemon
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Sesame Oil
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water
Topping:
¼ tsp. each ground Hemp and Flax Seed
¼ tsp. lemon peel
1 tsp. Fructose

In a bowl, mix flours, fructose, baking powder, and sea salt.

Make a well in the center of the dry ingredients

Mix egg replacer with the water, add lemon juice; whisk together with the oil
Pour liquid into the well all at once

Stir until the dry ingredients are moistened The batter will be lumpy
If the batter is too dry add an additional splash of soy milk
Add nuts and date pieces; fold into the batter
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Using a fork, mix the hemp and flax seed together with lemon peel and fructose
Sprinkle on top of each muffin
Bake at 375° for 20 - 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

More great recipes to come

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