Tag Archives: Vegan Muffins

Cinnamon Beignet-Muffin-Doughnut.

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As you know from my previous posts, I LOVE cinnamon.  Cinnamon and sugar are one of the classic food combinations that bring me back over and over again to desserts.  I found a recipe on Food 52, a food community focused on recipe contests and creative food education.  The problem is that even though I get a lot of ideas, most of these recipes are not vegan.  Part of me loves this as it allows me to be creative in the kitchen and create a veganized version of these dairy packed desserts and dishes.

I am not usually one to use commercial egg replacers, but in various recipes I do end up using Energy Egg Replacer.  Most of the recipes I use it in use a strong spice like cinnamon, all-spice, etc.  I also find in various cakes like my cinnamon crumble cake, the commercial egg replacer gives a great crumb and a light airy texture.

These melt in your mouth Cinnamon Beignet-Muffin-Doughnuts are perhaps my new morning coffee ritual.  Make sure to eat these warm fresh out of the oven with your morning tea or coffee, and take care not to eat all twelve…no just eat all twelve I know we did this morning! I mean, come on, who doesn’t love dessert for breakfast? I gave these three names as they are a fusion of these three delicious desserts!

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Cinnamon Beignet-Muffin-Doughnuts:

Makes 12

1/3 C Vegan Butter (like Earth Balance, the sticks allow for a more precise measurement)

1/2 C granulated sugar

1 1/2 tsp Energy Egg Replacer + 2 Tbsp water mixed well

1 1/2 C  sifted all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp ground allspice

pinch ground cloves

pinch ground ginger

1 tsp orange zest

1/2 C + 2 Tbsp soy milk at room temp

For the coating/glaze:

6 Tbsp melted vegan butter

1/2 C sugar

1 1/4 tsp cinnamon

Method:

1. Preheat oven to 350 degrees F. Measure out milk and allow to sit out so it will be ready to use.  Grease a muffin tin well for baking, no need to line with parchment or liners.

2. Melt the butter in a small sauce pan on low heat and let it cook until it begins to brown and smell nutty (about 3-5 minutes). Set aside to cool down to room temperature.

3. Meanwhile mix all the dry ingredients together (flour, baking powder, salt, spices).

4.  In a stand mixer or with a hand mixer cream the butter, sugar, and egg replacer together.  Add slowly alternating between the flour mixture and the milk.  Mix until well combined and then evenly distribute into the twelve muffin molds.  I use an ice cream scoop to do this to ensure equal baking.  Bake for 17-20 minutes or until a tooth pick inserted into the center of a muffin comes out clean!  These won’t brown so you can also feel to see if the top has a crust!

5. Place the melted butter in a small bowl and mix the sugar and cinnamon in another.  With the tip of the knife pop the muffins out right out of the oven, they should come out very easily.  Roll them in butter and then roll them butter covered into the cinnamon sugar. Serve warm and repeat! 😉

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Lemon Poppy Seed Muffins

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My parents visited me and my boyfriend in Oakland a couple weeks ago and brought me a bag full of lemons from their tree in LA.  They gave me a couple days notice so I would have time to prepare mentally for the onslaught of lemons that was about to enter my kitchen.  First I made lemonade, and true to my grandmother I used her simple and easy ratio! It honestly makes the best lemonade with a perfect balance of sweetness and acidity.

Grandmother’s Gold Coast Lemonade

1 c sugar

1 c lemon juice

4 c water

Mix all ingredients together and then refrigerate.

I next went about creating candied lemon peels like I made at work before Chez Panisse caught on fire.  It is an interesting process of blanching and boiling in simple syrup which I will post as soon as I get the whole thing down to a science myself! But even after all these recipes and uses I still had tons of lemons in my house which were quickly going bad… and then I remembered a childhood favorite. Lemon Poppy Seed Muffins.  This recipe is adapted from the goddess herself, Isa Chandra.

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Lemon Poppy Seed Muffins

Makes 12 muffins

Time: 45 minutes

Ingredients:

Dry:

2 cups All Purpose Flour

2/3 cup sugar

1 Tablespoon Baking Powder

1 Tablespoon Poppy Seeds

1/2 tsp salt

Wet:

3/4 cup soy milk (or almond)

1/4 cup fresh squeezed lemon juice

1/2 cup canola

1 vanilla bean or 2 tsp vanilla extract

2 Tablespoons lemon zest

Glaze:

1 cup powdered sugar

2 Tablespoons milk alternative

1/4 tsp lemon zest

Method:

1. Preheat the oven to 375.

2. Combine all dry ingredients, taking care to sift the flour for maximum fluffiness.

3. Combine all wet ingredients.

4. Create a well and pour the wet ingredients with a fork into the dry ingredients until well combined taking care not to over mix.

5. Once combined use a spoon or ice cream scoop to fill each lined muffin mold in your pan.

6. Place in oven and bake for 23-27 min or until a toothpick inserted into the center comes out clean.

7. Place on a rack to cool and after they have cooled slightly spoon the glaze on top. Garnish as you like, I used chopped candied lemon peel but feel free to leave as is.