Vegan Muffins

Great texture and flavor, easy to prepare, and much lower in fat than traditional muffins.

Vegan. Hands-on time: 10 mins. Total time: 30 mins.

Contributed by Janey Macleod (July 2003).

Vegan Muffins

Photo © Cathy Lewis

These vegan muffins are among the best I've ever tasted. The apples give them a particularly nice moist texture and the walnuts add a satisfying bite.

The recipe lends itself to endless variations. Instead of apples and sultanas, you could use carrots and raisins. Or try cranberries or blueberries, gently stewed in a little water. Another possibility: 2 tbsp. cocoa powder dissolved in a little hot water.



Oven: Pre-heat to 350F (180C).

Gently melt the margarine, then leave to cool.

Peel and grate the apples. Add them to the margarine.

In a separate bowl, sift the flours, baking powder and sugar. Add the raisins, walnut pieces and vanilla, and mix well. Add the margarine and apples. Slowly stir in the soya milk until the mixture has the consistency of a smooth batter.

Transfer to a muffin tin (six large or 12 small muffins). Bake for 20 - 30 minutes, until the top is firm.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.