Vegan Cooking Tips with Ann Gentry

Ann Gentry is a chef, restaurateur, food educator and visionary. She opened Real Food Daily in Los Angeles 1993, a totally vegan and organic restaurant that has since spawned another in West Hollywood. Please visit Real Food Daily to find out more about this truly unique restaurant and to learn more about Ann Gentry.

Question:

I love baking and especially enjoy making yummy vegan muffins. I have a lot of good recipes, but I always end up with the same problem. Despite baking the muffins until a probe comes out clean, cooling them outside the pan on a wire rack and covering them for storage when they are cool, the tops of the muffins always turn sodden. Within two days, they are too slimy too eat -- even though the insides remain dry. I don't remember this happening when I wasn't vegan and made muffins with eggs and milk. Got any suggestions? I'm tired of eating soggy-topped muffins!

Answer:

You haven't told me what ingredients you are using to make your vegan muffins. So without knowing that, I'll take a guess that it might be the type of sweetener you are using. Liquid sweeteners are gooey and heavy and might cause this problem. Also, if you are adding pieces of fresh fruit (supposing you flavor your muffins with something) or a fruit juice. Fruit or juice makes the muffin wetter and this could cause the tops to turn sodden.

Sponsors:

Got Recipes? We Want Them!
Submit yours today to win a prize!