vegan morning glory muffins
I made this particular recipe for a particular bakery owner who shall not be named. He wanted to market them as “Vegan Schmegan” muffins, but ran the business into the ground and fled town before he could unleash that level of cheese on our fair city. Phew.
These muffins are moist and soft and chock full of goodies and loveliness. They’re definitely not bran-and-molasses bombs. I’m looking at you, Lovely Bakery That I Work At.
awkward silence
the recipe
Morning Glory Muffins
also tasty with 1/2 the oil replaced with applesauce
- Preheat oven to 375°F (190°C)
- Lightly grease 12 large (large meaning you're using a 6-7 ounce scoop of batter) muffin cups
- 1/2 a cup (3 ounces) 85 g dried cranberries, rehydrated in hot water and drained
- 2 cups (8 1/2 ounces) 240 g all-purpose flour
- 1 cup (7 ounces) 200 g sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 a teaspoon 3 g salt
- 2 cups (7 ounces) 200 g peeled and grated carrots
- 1 large (6-7 ounces) 170–200 g tart apple, grated
- 1/2 a cup (1 1/2 ounces) 42 g sweetened shredded coconut
- 1/2 a cup (2 ounces) 56 g sliced almonds
- 1/3 a cup (1 1/2 ounces) 42 g wheat germ
- 4 1/2 teaspoons Ener-G egg replacer whisked with 6 tablespoons water, or 3 eggs
- 2/3 a cup 160 mL vegetable oil
- 2 teaspoons 10 mL vanilla extract
- In a large bowl, whisk together flour, sugar, baking soda, spices, and salt.
- Add carrots, apple, coconut, nuts, and wheat germ.
- In a separate bowl, whisk eggs or egg replacer/water, oil, and vanilla together.
- Add to flour mixture and stir until evenly combined.
- Stir cranberries into batter.
- Divide batter among cups and bake 20-25 minutes, until deep golden brown and a toothpick comes out clean.
- Let cool in pans for 5 minutes, then transfer to a rack to finish cooling.
each column is one step, working left to right — hover a cell for the full instruction
also tasty with 1/2 the oil replaced with applesauce
- 1/2 a cup (3 ounces) 85 g dried cranberries, rehydrated in hot water and drained
- 2 cups (8 1/2 ounces) 240 g all-purpose flour
- 1 cup (7 ounces) 200 g sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 a teaspoon 3 g salt
- 2 cups (7 ounces) 200 g peeled and grated carrots
- 1 large (6-7 ounces) 170–200 g tart apple, grated
- 1/2 a cup (1 1/2 ounces) 42 g sweetened shredded coconut
- 1/2 a cup (2 ounces) 56 g sliced almonds
- 1/3 a cup (1 1/2 ounces) 42 g wheat germ
- 4 1/2 teaspoons Ener-G egg replacer whisked with 6 tablespoons water, or 3 eggs
- 2/3 a cup 160 mL vegetable oil
- 2 teaspoons 10 mL vanilla extract
Preheat oven to 375°F (190°C).
Lightly grease 12 large (large meaning you're using a 6-7 ounce scoop of batter) muffin cups.
In a large bowl, whisk together flour, sugar, baking soda, spices, and salt.
Add carrots, apple, coconut, nuts, and wheat germ.
In a separate bowl, whisk eggs or egg replacer/water, oil, and vanilla together.
Add to flour mixture and stir until evenly combined.
Stir cranberries into batter.
Divide batter among cups and bake 20-25 minutes, until deep golden brown and a toothpick comes out clean.
Let cool in pans for 5 minutes, then transfer to a rack to finish cooling.
— adapted from the King Arthur Flour Baker's Companion