confectionersâ sugar
2 tablespoons nonhydrogenated margarine, melted
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
Sift the confectionersâ sugar into a mixing bowl; add all the other ingredients and mix until smooth.
Lemon-Poppy Seed Muffins
MAKES 1 DOZEN MUFFINS
Â
I made these after asking the visitors on my Web site what their favorite muffin was. Turns out it was lemon poppy seedâwho knew? I had lots of happy fans after posting this.
1¾ cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
â cup canola oil
¾ cup rice or soy milk
1 (6-ounce) container soy yogurt, plain or vanilla (vanilla will make it only slightly sweeter)
1 teaspoon vanilla extract
2 tablespoons finely grated lemon zest (zest from 2 lemons)
1 tablespoon poppy seeds
Preheat oven to 400°F.
In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, rice milk, yogurt, and vanilla. Add the lemon zest to the wet ingredients. Fold the wet ingredients into the dry; halfway through mixing fold in the poppy seeds.
Spray a twelve-muffin tin with nonstick cooking spray. Fill each cup two-thirds full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
PUNK POINTS
To make sure you always have fresh muffins, freeze half a batch. Pour the batter into paper cupcake liners, then put them in the freezer. Once frozen, store in tightly sealed plastic containers and bake one in a muffin tin, adding an extra 8-10 minutes to the cooking time, whenever you want a muffin, no need to thaw.
Carrot-Raisin Muffins
MAKES 1 DOZES MUFFINS
Â
These are my favorite morning muffin. Since I weaned myself off of caffeine I need a little kick to wake me up. Actually, I need several really hard kicks and in some cases a bucket of ice water dumped over my head. But what Iâm saying is, once Iâm awake the little bit of spice to these muffins seals the deal.
½ cup raisins
1½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground or freshly grated nutmeg
¼ cup sugar
½ teaspoon salt
1 cup rice or soy milk
¼ cup canola oil
1 teaspoon vanilla extract
2 cups grated carrot
Preheat oven to 400°F. Spray a muffin tin with nonstick cooking spray or lightly grease with oil.
Soak the raisins in a bowl of hot water and begin preparing the batter. In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt. Create a well in the center and add the milk, oil, and vanilla; mix with a wooden spoon until just com bined. Fold in the grated carrots. Remove the raisins from the water and fold in.
PUNK POINTS
Soaking the raisins in hot water gives them new life and makes them plump and juicy. Just boil some water, put the raisins in a bowl, pour the water over them, and let them sit for a good 10 minutes.
Fill the muffin tins three-quarters full. Bake for 18 to 22 minutes, until a toothpick or knife inserted in the center of one comes out clean. Let cool on a cooling rack.
Fizzle says:
While carrots are high in beta-carotene, it is a myth that they actually improve eyesight.
Cherry-Almod Muffins
MAKES 1 DOZEN MUFFINS
Â
Cherries are expensive so make sure to pick only the ones that are most perfect and firm. Take your time in the store and go through the whole pile until you come to be known as âCrazy Cherry Girl/Guyâ by the shopkeepers.
2 cups all-purpose flour
â cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
â cup canola oil
¾ cup rice or soy milk
1 (6-ounce) container soy yogurt, plain or vanilla (vanilla will make it only slightly sweeter)
2 teaspoons almond extract
1 cup sliced almonds
¾ cup fresh bing cherries, halved and pitted
Preheat oven to 400°F. Lightly grease a
2 tablespoons nonhydrogenated margarine, melted
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
Sift the confectionersâ sugar into a mixing bowl; add all the other ingredients and mix until smooth.
Lemon-Poppy Seed Muffins
MAKES 1 DOZEN MUFFINS
Â
I made these after asking the visitors on my Web site what their favorite muffin was. Turns out it was lemon poppy seedâwho knew? I had lots of happy fans after posting this.
1¾ cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
â cup canola oil
¾ cup rice or soy milk
1 (6-ounce) container soy yogurt, plain or vanilla (vanilla will make it only slightly sweeter)
1 teaspoon vanilla extract
2 tablespoons finely grated lemon zest (zest from 2 lemons)
1 tablespoon poppy seeds
Preheat oven to 400°F.
In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, rice milk, yogurt, and vanilla. Add the lemon zest to the wet ingredients. Fold the wet ingredients into the dry; halfway through mixing fold in the poppy seeds.
Spray a twelve-muffin tin with nonstick cooking spray. Fill each cup two-thirds full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
PUNK POINTS
To make sure you always have fresh muffins, freeze half a batch. Pour the batter into paper cupcake liners, then put them in the freezer. Once frozen, store in tightly sealed plastic containers and bake one in a muffin tin, adding an extra 8-10 minutes to the cooking time, whenever you want a muffin, no need to thaw.
Carrot-Raisin Muffins
MAKES 1 DOZES MUFFINS
Â
These are my favorite morning muffin. Since I weaned myself off of caffeine I need a little kick to wake me up. Actually, I need several really hard kicks and in some cases a bucket of ice water dumped over my head. But what Iâm saying is, once Iâm awake the little bit of spice to these muffins seals the deal.
½ cup raisins
1½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground or freshly grated nutmeg
¼ cup sugar
½ teaspoon salt
1 cup rice or soy milk
¼ cup canola oil
1 teaspoon vanilla extract
2 cups grated carrot
Preheat oven to 400°F. Spray a muffin tin with nonstick cooking spray or lightly grease with oil.
Soak the raisins in a bowl of hot water and begin preparing the batter. In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt. Create a well in the center and add the milk, oil, and vanilla; mix with a wooden spoon until just com bined. Fold in the grated carrots. Remove the raisins from the water and fold in.
PUNK POINTS
Soaking the raisins in hot water gives them new life and makes them plump and juicy. Just boil some water, put the raisins in a bowl, pour the water over them, and let them sit for a good 10 minutes.
Fill the muffin tins three-quarters full. Bake for 18 to 22 minutes, until a toothpick or knife inserted in the center of one comes out clean. Let cool on a cooling rack.
Fizzle says:
While carrots are high in beta-carotene, it is a myth that they actually improve eyesight.
Cherry-Almod Muffins
MAKES 1 DOZEN MUFFINS
Â
Cherries are expensive so make sure to pick only the ones that are most perfect and firm. Take your time in the store and go through the whole pile until you come to be known as âCrazy Cherry Girl/Guyâ by the shopkeepers.
2 cups all-purpose flour
â cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
â cup canola oil
¾ cup rice or soy milk
1 (6-ounce) container soy yogurt, plain or vanilla (vanilla will make it only slightly sweeter)
2 teaspoons almond extract
1 cup sliced almonds
¾ cup fresh bing cherries, halved and pitted
Preheat oven to 400°F. Lightly grease a
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