New
in the Bakery
By Crista Haagensen, from the August 2000 Newsletter
Vegan Muffin Recipe
4 cups whole wheat flour (or this wheat-free combo: 2 cups millet flour & either 2 cups spelt flour, or 2 cups brown rice flour with 2 1/2 tsp. Xanthan gum)
1/2 cup tapioca flour
1/2 cup potato starch
1 cup soy margarine, or whipped canola oil, or spectrum spread
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
2 cups ‘goodies’ like chocolate chips, nuts, seeds, fruits, etc.
3/4 cups tahini or almond butter
2/3 cups rice or soy milk
1 cup maple syrup
2 tsp. vanilla
* any spices needed
Mix wet and dry ingredients thoroughly. Add nuts, spices, or any goodies needed. Scoop into well-greased muffin tins. Bake at 325 degrees for 25-30 minutes or until a knife inserted into the muffin comes out clean. Enjoy!
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