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Vegan Pomegranate Ginger Muffin Recipe

"Explore the Vegetarian Chef in YOU!"

This vegan pomegranate ginger muffin recipe is another, egg-free, wheat free, dairy free, sugar free vegan muffin that provides a total body boost!


  • 1½ Cups White Spelt flour
  • ½ Cup Kamut, Millet or Amaranth Flour
  • 2/3 Cup Organic Vegan Sugar
  • 1 Tbs. Rumford Aluminum Free Baking Powder
  • ½ tsp. Sea Salt
  • 1/3 Cup minced Crystallized Ginger
  • 1 tsp 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 or OrgraN No Egg
  • 2 Tbs. Spring or RO Water
  • ¼ tsp. each Ground Ginger and Ground Cardamom.
  • 2 Tbs. Fructose

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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 and pomegranate seeds
  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. Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size (to the rim)
  8. Mix the sugar and spice together
  9. Sprinkle over the top of each muffin
  10. Reserve remainder in a clean spice jar
  11. Bake 20 - 25 minutes until lightly browned
  12. Remove muffins from muffin tin at once
  13. Serve hot or set on a rack to cool
To remove the Pomegranate Seeds from the fruit:
  1. Score skin from end to end with several evenly spaced cuts
  2. Immerse fruit in a bowl of Spring or RO Water
  3. Peel the skin off of the fruit and pull apart the white membranes while immersed
  4. Gently set the seeds free, removing the membrane which is to be discarded
  5. Drain seeds, pat dry on a clean paper towel

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily: Can be served with Agave and Soy Cream Cheese

Recipes by Chef Bette

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