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Vegan Ginger Peach Muffin Recipe

"Explore the Vegetarian Chef in YOU!"

This vegan ginger peach muffin recipe is another egg-free, wheat free, dairy free, sugar free vegan muffin. Great with Soy Cream Cheese!

Ingredients:

  • 1½ Cups Sorghum flour
  • ½ Cup Kamut or Amaranth Flour
  • 2/3 cup Organic Vegan Sugar
  • 1 Tbs. Aluminum Free Baking Powder
  • ½ tsp. Sea Salt
  • 1/3 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 or OrgraN No Egg
  • 2 Tbs. Spring or RO Water
  • Topping:
  • ¼ tsp. each Ground Ginger and Ground Cardamom.
  • 2 Tbs. Fructose

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Directions:

Preheat oven to 350º

  1. In a bowl, mix flours, organic vegan sugar, baking powder, and sea salt
  2. Stir in crystallized ginger, lemon peel
  3. Make a well in the center of the dry ingredients
  4. Mix egg replacer with the water; whisk together with the oil
  5. Pour liquid into the well all at once
  6. Stir just until the dry ingredients are moistened - the batter will be lumpy
  7. Add diced peaches. Fold into batter with a rubber or silicone squeegee or spatula
  8. Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size (to the rim)
  9. Mix the sugar and spice together
  10. Sprinkle over the top of each muffin
  11. Reserve remainder in a clean spice jar
  12. Bake for 20 - 25 minutes until golden
  13. Remove muffins from muffin tin at once
  14. 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


Preparing the Peaches:
  1. Plunge peaches into rapidly boiling water for a minute
  2. Drain and immerse in a cold RO or Spring Water bath
  3. Gently peel the skin off of the fruit and pull the pit from the flesh before dicing the fruit

Gilding the Lily: Can be served with Agave and Soy Cream Cheese for a finishing touch.

Recipes by Chef Bette


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