Monday, February 17, 2014
MAPLE WALNUT MUFFINS
Saturday we were expecting a big storm (which never really developed) and we had prepared accordingly. DH suggested that I bake something before we lost power (which we never did, this time). I decided on muffins, since I haven't made them in a long time. I had a bit of a craving for a maple/walnut treat, so here's what I came up with-- a light, moist whole grain muffin with just a little oil added to the batter. A great treat with tea or coffee.
BRYANNA'S VEGAN MAPLE WALNUT MUFFINS
Yield: 12 muffins
1 1/2 cups whole wheat PASTRY flour (be sure to use pastry flour for a light muffin)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unbleached organic granulated sugar
2 Tbs brown sugar (Optional, if you like your muffins quite sweet)
3/4 cup chopped walnuts
7 Tbs unsweetend smooth applesauce
6 Tbs Grade B maple syrup
1/3 cup So Delicious Original Coconut Milk Coffee Creamer or soymilk or nutmilk
1/2 Tbs lemon juice
2 Tbs oil
a few tablespoons more maple syrup for brushing
Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with oil from a pump sprayer, or grease with Cake Release (here's my homemade version).
In a medium bowl, mix together the Mix A ingredients. Stir in the walnuts. In a smaller bowl, whisk together the Mi B ingredients. Pour Mix B into Mix A and stir briefly. Divide the batter between the 12 prepared muffin cups. Bake for 15 minutes. Test one of the muffins with a toothpick to make sure they are cooked through.
Brush the muffin tops lightly with the extra maple syrup. Loosen the muffins with a table knofe and turn them on their sides to cool until they can be handled.
Nutrition (per muffin): 178.5 calories; 35% calories from fat; 7.3g total fat; 0.0mg cholesterol; 68.3mg sodium; 190.9mg potassium; 26.8g carbohydrates; 2.4g fiber; 12.8g sugar; 24.3g net carbs; 3.2g protein.