Cornbread Muffins

Yum! Quick, easy, tasty, savory cornbread muffins to go with chili or gallo pinto or black bean soup or on their own with just a little agave nectar on top.

Dry ingredients:
3/4 c whole wheat pastry flour
3/4 c medium ground (i.e. not coarse, not masa harina) cornmeal
1/2 c coarse ground cornmeal
1/4 c sugar
1 t baking soda
1/2 t salt

Wet ingredients:
1 c soy milk
1 T apple cider vinegar
1/2 c apple sauce
1/4 c canola oil

Preheat oven to 400 F. Whisk soy milk and vinegar together, let sit for 10 minutes to make soy "buttermilk". Mix dry ingredients, add wet ingredients, stir gently to combine. Put batter into 12 muffin cups. Bake for 15-20 minutes, until golden-brown on top.

Chocolate-Banana Muffins

Here is another great muffin recipe adapted from the Post Punk Kitchen forums. It has a very cake-like texture, so I think I may try to make it into a cake someday.

3/4 c sugar
5 T margarine
1 t vanilla
1 banana
1 c flour
2 t baking powder
1/4 c cocoa
1/4 t salt
2/3 c soy milk

Pre-heat oven to 350F. Mix sugar, margarine and vanilla. Add banana to sugar mixture and mash with a potato masher. Separately, combine flour, baking powder, cocoa, and salt. Add flour mixture and soy milk to the sugar mixture, combining thoroughly but gently. Pour into 12 muffin cups, bake for about 20 minutes.

Orangelicious Pumpkin Muffins

I adapted this recipe from the Post Punk Kitchen. These are super-yummy, sweet and spicy, brilliant orange muffins. I approve!

1.75 c flour
1 c white or turbinado sugar
1 T baking powder
.25 t salt
1 t ground cinnamon
.5 t ground nutmeg
.5 t ground ginger
.25 t ground allspice
.25 t ground cloves
1 c pureed pumpkin
1 T soy yogurt
.5 c soy milk
.5 c oil
2 T molasses
Zest of one orange (about 1 T)

Pre-heat oven to 400F.
Mix dry ingredients.
Whisk wet ingredients together.
Gently blend wet and dry ingredients, stirring just until mixed.
Spoon into 12 muffin cups.
Bake for 20-25 minutes.

Apple-pecan muffins

I ended up with a bag of leftover apples from my field trip to Jasper, so I made these muffins to use up some apples. I brought them into school to share, and everyone loved them. I don't think they realized they were eating whole wheat vegan muffins. I am so sneaky.

• 1 1/3 c. whole wheat flour
• 1 c. quick cooking oats
• 1/2 c. brown sugar
• 1 T. baking powder
• 1 1/2 t. ground cinnamon
• 1/2 c. soy milk
• 5 T. margarine, melted
• 1/4 c. maple syrup
• 1/4 c. unsweetened applesauce
• 1 c. diced, peeled apples
• 1/4 c. chopped pecans
  

Pre-heat oven to 400. Combine dry ingredients. Mix wet ingredients together. Mix wet ingredients into dry ingredients, stirring just until moist (don't over mix too much!). Stir in the apples and pecans. Put in muffin cups and bake for 20-25 minutes. This makes about 12-15 muffins.