This vegan muffin recipe is lower in fat and cholesterol that traditional versions, but with wheat germ, whole wheat flour and soy yogurt, these muffins are every bit as satisfying and sweet. These muffins can be frozen for up to 1 month and warmed up for quick on-the-go mornings. Egg Replacer and toasted wheat germ can be found in health food stores.
Makes 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup white flour
- ¾ cup whole wheat pastry flour
- ¼ cup toasted wheat germ
- ¼ cup maple syrup
- ¼ cup sugar
- 2 t baking powder
- ¾ t. baking soda
- 2 t. cinnamon
- ½ t. salt
- ¼ cup hot water
- 1 T. and 2 t. Egg Replacer
- ½ cup plain soy yogurt
- ¾ cup plain soymilk
- 1 t. apple cider vinegar
- 2 T oil
- ½ cup raisins
Preparation:
1. Preheat the oven to 375 F. Line a 12-cup muffin pan with muffin-paper liners.
2. In a medium mixing bowl, combine the flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
3. In a small bowl, combine the hot water with the Egg Replacer, whisking until there are no lumps and mixture is gelatinous in texture.
4. Using an electric hand mixer at a low speed setting, mix together the dry ingredients with the Egg Replacer mixture, soy yogurt, soymilk, cider vinegar and oil until just combined. (Do not over-mix!) Fold in the raisins until evenly distributed.
5. Portion the batter into the prepared muffin cups and bake until golden brown, about 25-30 minutes. Serve warm or at room temperature.
