Showing posts with label pecans. Show all posts
Showing posts with label pecans. Show all posts
Tuesday, January 10, 2017
LOW-FAT AQUAFABA MANDARIN ORANGE-PECAN-CRANBERRY MUFFINS (AND MINI TEA BREAD)
As I was assembling the ingredients, I wondered if I could use aquafaba instead of the tofu (my freezer is full of aquafaba ice cubes!). I had my doubts, because tofu is solid and aquafaba is liquid. But, you never know til you try, so I took the plunge and substituted aquafaba for the tofu, measure for measure, but cut the non-dairy milk down by 1/4 cup. I also decided to cut the sugar down by a third, which turned out to be a good decision. The batter was very moist, even by my standards (my muffin and cake batters tend to be more moist than traditional ones) and I was a bit worried, but there was not much I could do about it at that point, so into the oven they went.
I also opted for using the two-thirds of the batter for muffins and one third for mini tea breads in little fruitcake pans, just for the heck of it.
It worked! The muffins and the tea breads came out beautifully. (Note: I don't know if the batter would turn out so well in a large loaf pan.) The crumb was moist but the muffins and bread were easy to slice, and the flavor and aroma were balanced and delicious. This recipe is definitely a keeper and I'm happy to be able to use up some of my aquafaba stash in all of my old muffin recipes.
Printable Copy
BRYANNA'S LOW-FAT AQUAFABA MANDARIN ORANGE-PECAN-CRANBERRY MUFFINS (OR MINI TEA BREAD)
Makes 18 muffins OR 12 muffins plus 2 mini tea breads
DRY MIX:
2 cups whole wheat PASTRY flour (do not substitute regular whole wheat flour or the muffins will be tough)
1 1/2 cups unbleached white flour
4 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
WET MIX:
1 1/4 cups non-dairy milk (I use soy milk)
2 tablespoons lemon juice
1 cup aquafaba (liquid from cooking chickpeas, or from canned chickpeas)
1 cups light unbleached granulated sugar
6 tablespoons smooth unsweetened applesauce
1/4 cup oil
1 tablespoon oat bran
1 teaspoon pure vanilla extract
grated zest of 2 of the mandarin oranges/tangerines from "Additional" below
ADDITIONAL:
3 large mandarin oranges/tangerines (or 6 small ones)
1/2 cup unsweetened dried cranberries
1/2 cup lightly-toasted chopped pecans (or other nuts, if you prefer)
Preheat the oven to 375°F. Prepare 18 muffin cups. (OR 12 muffin cups and two mini loaf pans [5.75 x 3 x 2 inches). You can use silicone cupcake liners, if you wish. I use my Homemade Cake Release to grease the muffin pans (and mini loaf pans) and don't use liners, because I like a bit of a crust on my muffins.
Use a citrus zester to zest two of the mandarin oranges. Set the zest side. Peel all three of the mandarin oranges and section them. Remove any pits that might be present. Carefully cut the sections into small pieces with a sharp knife. Set aside.
Whisk together the Dry Mix ingredients in a large bowl. Add the mandarin orange
pieces, pecans, and cranberries and toss briefly to coat.
In a blender, combine the Wet Mix ingredients until smooth, including the mandarin orange zest.
Pour the Wet Mix into the Dry Mix and stir briefly-- it will still be lumpy. Don't over-stir. Scoop the batter evenly into the muffin cups (and mini loaf pans, if using). Bake for about 20 minutes for muffins and 25 minutes for mini loaf-- test for doneness with a cake tester or toothpick. Cool the pans on racks for 10-15 minutes before removing the muffins.
Nutrition Facts
Nutrition (per 1 muffin or 1/6th tea bread): 249 calories, 52 calories from fat, 6g total fat, 0mg cholesterol, 150.8mg sodium, 253.7mg potassium, 46.9g carbohydrates, 3.8g fiber, 13.5g sugar, 3.8g protein
Enjoy!
Friday, October 23, 2015
BRUSSELS SPROUTS & PEAR SALAD WITH PECANS AND DIJON-MAPLE-BALSAMIC DRESSING
A couple of weeks ago, I had a big bag of lovely little fresh Brussels sprouts--they are always a great price this time of year. I also had some beautiful firm-but-ripe pears froma friend's tree, and it occured to me that they might mix well in a salad. This is what I came up with and they did, indeed, mix well! We've had it a couple more times since then. (I think it would be a great addition to a Thanksgiving or Christmas feast, BTW.)
Printable Copy
BRYANNA'S BRUSSELS SPROUTS & PEAR SALAD WITH PECANS AND DJON-MAPLE-BALSAMIC DRESSING
Servings: 6
Salad:
1 1/2 lbs Brussels sprouts, trimmed and sliced 1/4" thick
1 Tbsp olive oil
2 large pears, firm but ripe, peeled, cored, sliced 1/4" thick
1/2 cup toasted pecans, coarsely chopped
2 large green onions thinly sliced
Dressing:
2 Tbsp water or aquafaba
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 Tbsp extra virgin olive oil
1/2 Tbsp Dijon mustard (smooth or grainy)
1/4 tsp salt
Toss the Brussels sprouts with the 1 tablespoon olive oil and spread on a rimmed baking sheet. Bake at 400 degrees F for about 20 minutes, or until they have browned a bit on top. remove from the oven.
Cut the pear slices into about 1" pieces. Whisk the dressing ingredients together well. Mix together all of the ingredients in a bowl. Serve at room temperature.
Nutrition Facts
Nutrition (per serving): 205 calories, 98 calories from fat, 11.5g total fat, 0mg cholesterol, 125mg sodium, 598.3mg potassium, 25.4g carbohydrates, 7.6g fiber, 11.9g sugar, 5.1g protein.
Enjoy!
Monday, July 13, 2015
GARDEN GREENS; VEGAN PECAN PESTO FROM HOMEGROWN BASIL
 |
| Freshly-picked chard and Kale from our garden |
We are NOT great gardeners, by any stretch of the imagination. We live on an island of fabulous gardeners, so we don't even try to compete. But we manage to grow kale and chard, summer squash, herbs, lettuce and tomatoes. No tomatoes yet, of course, but it's so nice to be able to run out and pick enough veggies for a salad or a vegetable dish.  Lettuce growing in a long planter on the deck (the lighting looks odd because I took the pics late in the evening)    Today I made my second batch of vegan pesto this summer, but I changed my recipe a little. I decided to use pecans for the nuts because they have such rich flavor. I used a combination of miso and nutritional yeast instead of vegan Parmesan, and a bit of lemon juice to preserve the lovely color. Printable Recipe BRYANNA'S VEGAN PECAN PESTO Makes 3 cups 1/2 cup extra-virgin olive oil 1/2 cup Oil Substitute for Salad Dressings 1 cup pecans 1/4 cup nutritional yeast flakes 2 Tbs. light miso 8 large cloves garlic, peeled 1 Tbs. lemon juice (this helps keep the color green) 1 tsp. salt 8 oz. fresh basil leaves (about 8 cups, packed down) Place the ingredients, except the basil, in a large food processor (or a VitaMix) in the order given. Add about 1/4 of the basil and pulse until it starts making a paste. Continue adding basil, 1/4 at a time, until it is all mixed in. Then turn the machine full on and let it run until the pesto is relatively smooth.   Pack the pesto into containers-- preferably several small ones. Place a piece of plastic wrap or parchment directly onto the pesto and fasten the lids over that. Refrigerate for a few days-- after that freeze them, but use it up within a month or so, or the pesto will lose flavor. Pesto can be stirred into minestrone (soup), and used on pasta (wide flat pasta or gnocchi are preferred in the Italian province of Liguria, where pesto originated). I use it in summer vegetable salads and on grilled mushrooms, too. To use it on pasta, be sure to save the pasta cooking water. Add a bit of this cooking water to a glob of pesto and stir it into the hot pasta (and cooked veggies, if you're adding them). Keep tasting and adding until it tastes right to you-- serve immediately  Dinner last night-- pasta and kale from the garden, with pesto Other ideas for using pesto: Here's a recipe for a hummus-based pesto sauce for pasta.  And try this recipe for a Vegan Creme of Artichoke and Mushroom Soup with Pesto 
Pesto makes this lowfat vegan creamy Artichoke and Spinach Dish special.
  Enjoy!  |
Tuesday, March 31, 2015
SPICY CHOCOLATE-PECAN BROWNIES WITH A HINT OF ORANGE
HAPPY EASTER!
The Aztec royalty liked their chocolate with some chile in it, and modern chefs and chocolatiers have made this combo popular with at least a portion of chocolate lovers. This is my contribution-- a spin-off from the Fudge-y Light Vegan Brownies in my book "The Fiber For Life Cookbook". These are a little richer-- they taste positively decadent!
Printable Recipe
BRYANNA'S SPICY CHOCOLATE-PECAN BROWNIES WITH A HINT OF ORANGE
Serves 12
Yield: one 9 x 9" OR 7 x 11" pan, 12 bars
Dry Mix:
1/2 cup regular whole wheat flour (not pastry flour)
2 1/2 tablespoons your favorite chile powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Flaxseed/Egg Replacer Mixture:
1/4 cup water
1 tablespoon flax seeds
1 tablespoon Ener-G or Orgran egg replacer powder
Cocoa Batter:
1/3 cup vegan butter (try my homemade palm oil-free vegan Buttah)
1 cup brown sugar, packed (or you can use Rapadura or Sucanat)
1/2 cup organic cocoa powder, unsweetened
2 teaspoons pure vanilla extract
1/2 tablespoon water, Bourbon, rum or Kahlua
grated zest of 1 organic orange
Additions:
3/4 cup (4 oz.) organic, dairy-free semisweet small chocolate chunks or chips
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Oil a 9 x 9", or 7 x 11" baking pan and line the bottom with cooking parchment.
In a small bowl, mix together the flour, chile powder, baking powder, and salt. Set aside.
Place the 1/4 cup water, flax seeds and egg replacer in a blender. Blend on high for several minutes, until the mixture is "gloppy" like slightly beaten egg whites, with little brown flecks of flax skin throughout. (OPTION: you can blend the mixture with a hand/immersion/stick blender, but this works best if the flax seeds are ground in a coffee/spice mill first.) Set aside.
In a small saucepan, melt the vegan butter gently over medium heat OR melt it in a medium-small microwave-proof bowl in the microwave for 1 minute. Stir in the sugar until dissolved, then stir in the cocoa, vanilla, water or liquor, and orange zest. Fold the Flax Seed/Egg Replacer mixture into the cocoa mixture. Add the Dry Mix and stir briefly just to blend. It is a thick batter. Add the chocolate chunks or chips and the pecans and stir to mix.
To bake the brownies:
Spread on the brownie batter into the prepared pan and spread it evenly with a wet spatula. Bake for about 15-17 minutes. You may have to experiment with timing, according to your oven (try to use an oven thermometer to check the temperature, which can vary even in new ovens), and according to how fudge-y you like the brownies.
Cool on a rack, then cut into 12 squares. Serve at room temperature.
Nutrition Facts
Nutrition (per bar): 230.1 calories; 44% calories from fat; 12.1g total fat; 0.0mg cholesterol; 117.7mg sodium; 217.2mg potassium; 32.3g carbohydrates; 3.7g fiber; 18.1g sugar; 2.6g protein; 4.9 points.
Enjoy!
Monday, October 27, 2014
OAT GROATS W/ CHANTERELLE MUSHROOMS & APPLES IN CREAMY WINE SAUCE; ROASTED BRUSSELS SPROUT SALAD W/ VEGAN “BACON” & PECANS
These dishes made up a fine fall dinner we enjoyed the other night. They are both easy to make, and very tasty and satisfying, as well as nutritious. Both definitely to be made again!
I recently obtained some organic whole oat groats from a friend who rolls his own oats in a little manual mill every morning for breakfast. He buys them in a bulk and charged me much less than what I would have paid even in our local bulk store (where they are selling for $6 a pound, can you believe!). If you live in the States you can buy them for a good price from Bob's Red Mill or amazon.com . In any case, they are a really delightful whole grain and make a nice change from brown rice, bulgur wheat, quinoa, etc. I decided that they would be a great foil for a creamy melange of local apples and chanterelle mushrooms that we picked in our woods, and I was right.
I also had some Brussels sprouts in the fridge that needed using and some of my homemade Tofu "Bacon" marinating as well, so I made a hearty roasted salad, combining the two with a tasty dressing and some pecans for a scrumptious salad with plenty of protein.
Really a winner of a meal all around!
BRYANNA’S OAT GROATS IN CREAMY WINE SAUCE WITH CHANTERELLE MUSHROOMS AND
APPLES (GF, can be soy-free)
Serves 4 as a main dish
Toasting the oat groats a bit before simmering them adds more flavor. They take about the same time to cook as brown rice. The GF white bean flour thickens the sauce lightly while adding a little more nutrition.
Serves 4 as a main dish
Toasting the oat groats a bit before simmering them adds more flavor. They take about the same time to cook as brown rice. The GF white bean flour thickens the sauce lightly while adding a little more nutrition.
1 tablespoon olive oil
2 cups oat groats
5 cups light vegan broth, OR water mixed with 1 tsp. sea salt
1 tablespoon olive oil
12 oz. cleaned chanterelle mushrooms, sliced
2 large apples, peeled and thinly-sliced
1/2 cup dry to medium sherry
1 cup vegan “chicken-y” broth (I like Better than Bouillon No-Chicken broth paste)
1 teaspoon dried thyme leaves
1/2 cup vegan creamer of your choice
1 tablespoon white bean flour
Salt and freshly ground pepper to taste
Optional: chopped fresh parsley or chives to garnish
2 cups oat groats
5 cups light vegan broth, OR water mixed with 1 tsp. sea salt
1 tablespoon olive oil
12 oz. cleaned chanterelle mushrooms, sliced
2 large apples, peeled and thinly-sliced
1/2 cup dry to medium sherry
1 cup vegan “chicken-y” broth (I like Better than Bouillon No-Chicken broth paste)
1 teaspoon dried thyme leaves
1/2 cup vegan creamer of your choice
1 tablespoon white bean flour
Salt and freshly ground pepper to taste
Optional: chopped fresh parsley or chives to garnish
To cook the oat groats, in a 2-quart saucepan heat the 1 tablespoon olive oil over medium-high heat, then add the groats and stir them around for a minute or two to toast them. Off the heat, add the broth (or water with salt)—and be careful of splattering when you pour the broth into the hot pan. Use a cooking mitt to hold the pitcher of broth. Place the pan back on the heat, turn to high and bring to a boil. When it boils, turn it down to a simmer, cover and cook for 40 minutes. Turn off the heat and keep covered while you make the sauce.
Heat the 2nd tablespoon of olive oil in a
large heavy (cast iron, hard-anodized or nonstick) skillet over medium-high heat.
When the oil is hot, add the sliced chanterelles and apples and sauté,
stir-often, until they have softened and browned a bit. Add the sherry and cook
over high heat until it is reduced by about half. Add the broth and thyme leaves and keep
cooking over high heat to cook it down again to about half. Whisk the bean
flour into the creamer until smooth and stir it into the pan. Stir until the sauce thickens and take the pan off the heat.
Divide the oat groats between 4 plates and spoon the
creamy mixture evenly over the four portions. Serve immediately, sprinkling
with chopped parsley or chives.
BRYANNA’S
ROASTED BRUSSELS SPROUT SALAD WITH VEGAN “BACON” AND PECANS
Serves 2 as a main dish and 4 as
a side dish
The idea for this salad came from a recipe from on it vegan, lower in fat and much, much easier, so I'm going to consider it my own!
12
ounces Brussels sprouts, trimmed and thinly sliced (from top to stem)
1
large green onion, trimmed and thinly-sliced
1
large clove garlic, minced
3
tablespoons aquafaba or my homemade Oil Substitute for Salad Dressings
1
tablespoon maple syrup (or you could use dark agave nectar or brown rice syrup)
1
tablespoon balsamic vinegar
1
tablespoon dark sesame oil
1/4
teaspoon salt
3
ounces vegan “bacon”, cut into 1/2-inch pieces (I used 10 slices of my homemade Tofu Bacon)
1/2
cup pecans, chopped
Freshly-ground
black pepper
Preheat
the oven to 450°F.
Spread
the sliced Brussels sprouts, green onion and garlic on an oiled rimmed baking
sheet. Spray with oil from an oil pump-sprayer and sprinkle with a little salt.
Bake, stirring now and then, until the Brussels sprouts are tender but
still a bit crunchy and starting to brown.
Remove from the oven and set aside.
Make
the dressing by whisking together the Oil Sub, maple syrup, vinegar, sesame oil
and salt.
Mix
the roasted sprouts in a serving bowl with the vegan “bacon” pieces, pecans,
Dressing, and freshly-ground black pepper to taste.
This
can be made ahead, but should be served at room temperature, if possible, so,
if you refrigerate it, leave it at room temperature for at least an hour before
serving.
Enjoy!
Thursday, July 10, 2014
DELICIOUS MASSAGED KALE SALAD WITH RED CABBAGE, APPLES, PECANS & POMEGRANATE MOLASSES DRESSING, À LA NAVA ATLAS
On Monday some old friends from Portland, OR came over to Denman Island for a quick visit and a picnic. We took a driving tour around the island, stopped at one of the more interesting beaches, and then landed at Fillongley Park, with it's lovely long beach and view of the snow-capped coastal mountains on the mainland, and walk through the old-growth forest to the lovely meadow that was once a homestead.
I brought a picnic lunch to share (our guests brought a watermelon for dessert-- perfect!) and we set everything out on one of the picnic tables near the beach. I made a vegan traditional-style potato salad (recipe from my first book "The Almost No-Fat Cookbook" and made with my Tofu Mayonnaise):
and my Multi-Grain Inari Sushi (UPDATE: recipe here!)
For the veggie dish, since we have an abundance of kale in the garden, I made this lovely salad, which everyone really enjoyed (recipe below):
MASSAGED KALE SALAD WITH RED CABBAGE, APPLES, PECANS AND POMEGRANATE MOLASSES DRESSING, À LA NAVA ATLAS
Serves 6
This is a riff on a recipe in Nava Atlas' wonderful book "Wild About Greens", BTW. I can't claim it as my recipe-- I just substituted apples for the pears and used my own homemade salad dressing!
10 ounces of kale (weigh after stripping from the stems), washed and spun dry
1/2 tsp. salt, 1/2 tablespoon olive oil and a squeeze of lemon juice
1 1/2 cups thinly-sliced red cabbage
2 medium apples (tart-sweet), washed and thinly sliced
1/2 cup chopped toasted pecans
about 1/2 cup of Pomegranate Molasses Salad dressing (recipe below), or more to taste
Slice the kale into thin ribbons and place in a large bowl. Sprinkle with the salt, olive oil and lemon juice. Rub the mixture through the kale with your fingers. Keep rubbing the kale until it softens and darkens. Add the other ingredients, including the salad dressing and toss well. Serve immediately or refrigerate until serving time.
BRYANNA'S
POMEGRANATE MOLASSES SALAD DRESSING #2
Yield: about 3/4
cup
Mix together all of
the following ingredients:
1/2 cup vegetarian broth
2 tablespoons pomegranate molasses
1/2 cup vegetarian broth
2 tablespoons pomegranate molasses
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1 clove garlic, crushed
Enjoy!
Saturday, December 22, 2012
CHRISTMAS CAPIROTADA (MEXICAN BREAD PUDDING) WITH RICH VEGAN CREAM FROM WORLD VEGAN FEAST
Something a little different for a Christmas dessert
I want to wish Merry Christmas to all of my readers, who keep me inspired. Here's one more holiday recipe I 'd like to share from "World Vegan Feast".
This inviting and unusual bread pudding (from my book "World Vegan Feast"), which is traditionally
prepared during Lent in Mexico, has its roots in old Spanish cookery. It is open to many interpretations and there are myriad recipes for it. Capirotada is quite different from what most North Americans think of as bread pudding-- it contains no milk or eggs. Instead, the liquid is a sweet syrup mixed with mild cheese, making it an easy candidate for converting to a vegan version. My rather unorthodox Christmas version utilizes some very Canadian, as well as vegan, ingredients, such as maple
syrup
instead of the sugar syrup made
from piloncillo (the traditional Mexican brown
sugar sold in cones), dried
cranberries instead of raisins, vegan mozzarella, and pecans instead of the usual peanuts and/or almonds.
instead of the sugar syrup made
from piloncillo (the traditional Mexican brown
sugar sold in cones), dried
cranberries instead of raisins, vegan mozzarella, and pecans instead of the usual peanuts and/or almonds. 
BRYANNA’S
CHRISTMAS CAPIROTADA (MEXICAN BREAD PUDDING) WITH RICH VEGAN CREAM
From my book “World Vegan Feast” © Bryanna Clark Grogan 2011
From my book “World Vegan Feast” © Bryanna Clark Grogan 2011
Serves 8
6 cups 1/2-inch fresh bread cubes (use a
baguette or light sandwich bread)
1 tablespoon melted vegan butter (try my homemade palm oil-free vegan Buttah)
1/2 teaspoon cinnamon
1 cup dried cranberries
1 1/2 cups maple syrup
1/2 cup water
8 ounces vegan white cheese, diced small or
shredded
1 tablespoon grated organic orange zest
2 tablespoon fresh lemon juice
1 cup chopped lightly-toasted pecans
Preheat the oven to 350ºF. Spread the bread
cubes on two 10 x 15-inch baking sheets and toast them for 10 minutes. Toss the
bread cubes with the melted vegan butter and cinnamon. Combine them with the
remaining ingredients, saving 1/4 cup of the pecans to sprinkle on top.
Toasted bread cubes
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Vegan cheese mixed into the pudding
Lots of orange zest!
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Spread the mixture into an oiled 2-quart
round casserole. Sprinkle the remaining pecans on top. Bake the casserole,
covered, for 35 minutes. Let the pudding stand, covered, for about 15 minutes
before serving with your favorite commercial vegan creamer or Rich Vegan Cream (recipe below) or your favorite vanilla nondairy “ice cream”.
Makes 1 generous cup
1 cup rich, full-fat soy milk or nut milk
5 teaspoons sugar
1 teaspoon pure vanilla extract
1/3 cup neutral-tasting vegetable oil
Mix the milk, sugar and vanilla in a
blender. With machine running, slowly add the oil in a thin stream. When all
the oil is added, the milk will have thickened up a little. Pour the mixture
into a container and refrigerate.
Happy Holidays!
Friday, October 5, 2012
RUSTIC GINGER-PECAN-PEAR MUFFINS WITH CORNMEAL
I feel so badly that I can't participate in Vegan Mofo this year! But, it's just not feasible for me this year, as I am organizing a fund-raising event, which is taking up alot of time and energy. Next year!
But, we still have to eat, and I had some nice pears to use up. I decided to make some muffins with them, and, before I had thought of pear muffins, I had been been considering making some corn bread. This led me to an idea for pear muffins made with some cornmeal. And then I thought adding some of my favorite organic candied ginger (it has some real zing to it!) would be nice, and why not a handful of pecans for good measure? The results were excellent-- good enough to share with you. They would make a wonderful breakfast muffin because they are whole grain, substantial, and rather rustic, but not heavy or overly-sweet.
Makes 12
Dry Mix:
1 1/4 cup whole wheat pastry flour (do not substitute
all-purpose whole wheat flour for pastry flour)—
can be white whole wheat pastry
flour
1 cup yellow cornmeal
1/2 cup granulated unbleached organic sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup yellow cornmeal
1/2 cup granulated unbleached organic sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Wet Mix:
1/2 cup water
2 tablespoons golden flax seed
2 teaspoons lemon juice with
soy milk,
hemp milk, or nut milk to make 1 cup
3 tablespoons oil
Zest of 1 medium organic lemon
Ginger Mix:
3/4 cup organic candied ginger, cut in 1/4-inch dice
1 large pear, cored and cut in 1/4-inch dice (peel
only if not organic or skin is tough or unsightly)
1/2 cup chopped pecans
Garnish:
12 pecan halves
Preheat the oven to 375ºF and spray a 12-cup muffin
pan with oil from a pump-sprayer.
Whisk together the dry ingredients in a medium bowl
and set aside.
Place the water and flax seeds in a blender and blend
until the mixture is thick and “gloppy”.
Add the curdled nondairy milk, oil and lemon zest and blend until smooth.
Add the ginger, pear and pecans to the Dry Mix in the
bowl and toss to coat them with the flour mixture. Pour in the Wet Mix and stir briefly just to
mix. Do not over-mix.
Scoop the batter evenly into the prepared muffin
cups. Sprinkle the top of each muffin
with a little brown sugar and insert a pecan half sideways into the middle of
each muffin, leaving half of the pecan showing.
Bake for 15-20 minutes, or until a cake tester or a toothpick comes out
clean.
Place the muffin pan on a cooling rack and leave for 10 minutes, then loosen the muffins gently with a table knife and remove carefully from the pan. Serve warm.
Warm muffins with some of my homemade vegan palm-oil-free Buttah
Enjoy!
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