Vegan Recipes - Breads

Punkinberry Muffins

These vegan muffins are, healthy, tasty, and very moist. They are wonderful right out of the oven!

Ingredients
• 1 15-ounce can pumpkin or equivalent amount freshly cooked and pureed
• 1/2 cup maple syrup
• 1/2 cup olive oil
• 2 teaspoons vanilla
• 1/2 cup tofu, mashed with a fork
• 1 1/2 cups unbleached white flour
• 1 1/2 cups whole wheat flour
• 1 tablespoon plus 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon cloves
• 1 cup dried cranberries
Preheat oven to 350 degrees. Lightly coat muffin tin with nonstick cooking spray or use paper liners. Mix pumpkin, syrup, oil, vanilla, and tofu in large bowl. Sift dry ingredients, except cranberries, separately. Add to pumpkin mixture. Stir just until moist. Fold in cranberries. Pour into muffin tin. Bake for 20-25 minutes or until knife inserted in center of one muffin comes out dry. Make 12 large muffins.

Tammie Ortlieb is a freelance writer with a Masters Degree in Developmental Psychology. Her work has appeared in VegNews, Veggie Life, Vegetarian Baby and Child Online Magazine, and Mothering.com. She resides in southwest Michigan with her omnivorous husband, three terrific teenagers- two veg, one wannabe-, and a you-tell-em-like-it-is-sister future green revolutionist fabulous fourth grader. Directions:
Preheat oven to 400.

Stir together brown sugar and cinnamon and set aside for topping. Mix flour, oat bran, baking powder, cinnamon and salt. Add almond milk, coconut oil, egg replacement, agave nectar and mix thoroughly. Stir in apples, raisins, walnuts. Do not over mix. Spoon into oiled muffin tins and sprinkle with cinnamon/sugar topping. Bake 18-20 minutes.

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