Vegan Recipes - Breads

Carrot Pineapple Sunshine Muffins

By Heather Mills Carrot Pineapple Sunshine Muffins

Ingredients:

1/2 cup vanilla soy yogurt (or any flavour)
1/2 plain or vanilla soy milk
1 tablespoon ground flaxseed
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup crushed pineapple, well drained (use canned only; reserve juice)
1/3 cup pineapple juice, reserved from crushed canned pineapple
1/2 cup finely shredded carrot
1 heaping teaspoon finely grated orange zest
1/2 cup golden raisins
1 1/3 cups whole wheat pastry flour or all-purpose flour, or a combination of both
1 1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Directions:
Preheat the oven to 350F and lightly grease a non-stick 12 cup muffin tin.

In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and maple syrup. Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved pineapple juice, carrot orange zest, and raisins, and thoroughly mix. Sift in the flour, baking powder, baking soda, ginger, cinnamon and salt. Stir only just enough to moisten the dry ingredients.

Makes about 12.

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