Showing posts with label vegan muffins. Show all posts
Showing posts with label vegan muffins. 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!
Sunday, December 11, 2016
GINGERBREAD SPICE MUFFINS WITH CRYSTALLIZED GINGER
I devised this recipe for moist and delicious whole wheat muffins for my second cookbook, "The (Almost) No Fat Holiday Cookbook", but it didn't make the cut. It is, however, well worth making and is one of my husband's favorite treats. We like them simply served warm with a little vegan butter, but they can also be served as small individual "puddings"-- a quick and easy dessert topped with a sweet lemon sauce (see recipe below).
Printable Recipe
BRYANNA'S GINGERBREAD SPICE MUFFINS WITH CRYSTALLIZED GINGER (WITH AN EASY DESSERT OPTION)
Makes 10-12 (Depending on how large you like them)
For a fat-free recipe, omit the oil and use 8 oz. of tofu. They will still be nice and moist, but may dry out more quickly.
Liquid Ingredients:
6 oz. medium-firm tofu OR firm to extra-firm silken tofu, drained well
1/2 cup molasses (I use "fancy molasses", but you can use a dark type, if you prefer.)
1/4 cup brown sugar, packed
1/4 cup oil
6 T. water
Dry Ingredients:
1 1/2 cups whole wheat pastry flour
6 T. oat flour (you can grind oatmeal in a DRY blender until fine)
1 T. ground ginger
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground allspice
Addition:
1/2 cup crystallized ginger, chopped small
Preheat the oven to 325 degrees F.
Combine the liquid ingredients together in a blender or with an immersion/stick blender until smooth.
Whisk the dry ingredients together well in a medium bowl. Pour in the liquid ingredients and mix briefly. Add the crystallized ginger and mix briefly just to distribute evenly. Spoon the batter into muffin cups that have been greased with cake release (see my homemade version) or lined with muffin cup liners. Bake for 20-25 minutes (check the center of one with a toothpick after 20 minutes). Cool the pan on a rack for 5 minutes before loosening the edges of the muffins carefully with a thin knife and turning them on their sides in the muffin cups to cool.
Bryanna's Lemon Pudding Sauce-- to serve on the warm muffins as a dessert option
1 cup water
1/2 cup light unbleached organic sugar
1 T. cornstarch
juice of half a lemon
1 tsp. grated lemon zest
Heat the water, sugar, cornstarch and salt in a small saucepan and stir over high heat until it thickens. Boil for 1 minutes. Stir in the lemon juice and lemon zest.
Enjoy!
Monday, November 21, 2016
MOIST & DELICIOUS AQUAFABA PINEAPPLE-CARROT MUFFINS (vegan, low-fat)
I'm so sorry for not blogging for so long! I have not been terribly inspired in the last few months, so have been taking a bit of a blogging vacation. On top of that, I have had the worst cold of my life for the last three weeks-- very tired from waking up coughing at night. But, I'm on the mend, finally.
One wonderful addition to our life-- I have a great-grandson! Here he is with me just after he turned 4 months old:
I have been working on a few things and hope to post them soon. In the meantime, I made some muffins yesterday. I used to make muffins quite often, but I don't do much baking these days. We have to watch our calories and fat. But Brian expressed an interest in carrot cake all of sudden, so I suggested carrot muffins instead of cake. (I happen to have a huge bag of carrots in the house and have been trying to use them up, so it sounded like a good idea.)
I like muffins that are low in fat, but moist. The crushed pineapple helps with that and I think using the aquafaba as an egg substitute also helps. We loved them, and I hope you do, too.
Printable Recipe
BRYANNA'S AQUAFABA PINEAPPLE-CARROT MUFFINS (vegan, low-fat)
Yield: 10 muffins
Dry Mix:
1 cup whole wheat pastry flour
1/2 cup unbleached white flour
1 tsp baking powder
1 tsp baking soda
1/2 Tbsp cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup brown sugar
Wet Mix:
1/2 cup non-dairy milk
1/4 cup aquafaba (cooking liquid from cooking chickpeas, or liquid from canned chickpeas)
3 Tbsp oil
2 tsp. pure vanilla extract
Additional Ingredients:
8 oz. crushed pineapple, drained thoroughly
(NOTE: If you have only canned pineapple slices, use 6 slices and shred with a fork; drain thoroughly.)
1 1/2 cups grated raw carrot, squeezed by hand to remove juice.
1/2 cup raisins
Optional:
1/2 cup chopped toasted walnuts or pecans
Turn the oven to 350 degrees F. Grease 10 muffin cups with cake release, or line with unbleached paper cupcake liners.
In one bowl, mix together the Dry Mix ingredients with a whisk.
In a larger bowl whisk together the Wet Mix ingredients thoroughly. Pour in the Dry Mix and stir gently. Add the pineapple, grated carrots and raisins (and optional nuts, if using). Mix just enough to distribute the ingredients evenly.
Distribute the batter evenly between 10 prepared muffin cups. Bake for 20 minutes, or until a toothpick poked into the center of one muffin comes out clean.
Place the muffin tin on a rack for a few minutes, then carefully loosen the muffins from the cups and turn on their sides.
Nutrition Facts (without nuts)
Nutrition (per muffin): 215 calories, 40 calories from fat, 4.6g total fat, 0mg cholesterol, 248.2mg sodium, 332.6mg potassium, 42.5g carbohydrates, 2.9g fiber, 25.4g sugar, 3.1g protein, 6.3 points.
Nutrition Facts (with optional nuts)
Nutrition (per muffin): 254 calories, 72 calories from fat, 8.4g total fat, 0mg cholesterol, 248.3mg sodium, 358.4mg potassium, 43.3g carbohydrates, 3.3g fiber, 25.6g sugar, 4g protein, 7.4 points.
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