Saturday, December 30, 2006
WHAT TO DO WITH LEFTOVER VEGAN NOG-- VEGAN "EGGNOG" STREUSAL MUFFINS
BRYANNA'S VEGAN CRANBERRY-PECAN "EGGNOG" STREUSAL MUFFINS
I developed these muffins to use up some commercial "soynog" that I tried and didn't really like for drinking-- found it too spicy. I like my own homemade soy nog with just a little nutmeg grated on top for drinking. But any commercial vegan nog would work well in this muffin recipe. The muffins are not overly-sweet and make a nice snack or breakfast item. I tried to keep the fat reasonably low and the fiber over 5 g.
1 cup whole wheat pastry flour
1 cup unbleached white flour
3/4 cup organic unbleached granulated sugar
1/4 cup wheat germ
1 Tbs baking powder
1 Tbs ground golden flax seed (measure AFTER grinding)
1/2 tsp salt
1 1/4 cups commercial vegan "nog" (see text above-- nutrition facts calculated using "So Nice Noel Nog")
6 Tbs smooth unsweetened applesauce
2 Tbs oil
1 tsp pure almond extract
3/4 cup dried cranberries
1/2 cup chopped lightly-toasted pecans
1/2 cup brown sugar
1/2 cup oat bran
2 Tbs Earth Balance
1/4 tsp freshly-grated nutmeg
Preheat the oven to 400°F. Insert large paper cupcake liners in 12 muffin cups in a cupcake pan.
Combine the Streusal ingredients in a medium bowl, mixing with your fingertips. Set aside.
Mix the Dry Mix ingredients in a large bowl. Add the dried cranberries and pecans and stir briefly. Whisk or blend together the Wet Mix ingredients. Add the Wet Mix to the Dry Mix and mix briefly, only to moisten the Dry mix.
Divide the batter evenly between the muffin cups. Top evenly with the Streusal mixture. Bake for 20-25 minutes or until they test done. Cool in the pan for a few minutes, then transfer carefully to a rack. Serve warm.
They can be frozen. To reheat, slice in half and heat in a toaster oven at 400°F for a few minutes.
Nutrition (per muffin): 385.7 calories; 20% calories from fat; 9.1g total fat; 0.0mg cholesterol; 119.3mg sodium; 321.1mg potassium; 74.8g carbohydrates; 5.5g fiber; 23.3g sugar; 69.3g net carbs; 4.7g protein; 7.7 points.
Happy New Year!