twelve-muffin tin.
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Create a well in the center and add the oil, rice milk, yogurt, and almond extract. Mix with a wooden spoon until combined. Fold in ½ cup of the almonds and all of the cherries.
Fill the muffin cups three-quarters full; press the remaining slivered almonds into the tops of the muffins. Bake for 18 to 22 minutes, until a toothpick or knife inserted in the center of one comes out clean.
Ginger-Raisin Bran Muffins
MAKES 1 DOZEN MUFFINS
Â
These are so tasty and healthy, too.
½ cup raisins
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ cup sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cups bran
1¼ cups rice or soy milk
â cup canola oil
1 teaspoon vanilla extract
¼ cup chopped crystallized ginger
Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Soak the raisins in hot water to cover, set aside.
In a large mixing bowl sift together the flour, baking powder, baking soda, sugar, ginger, cinnamon, and salt. Mix in the bran. Create a well in the center and add the rice milk, oil, and vanilla. Mix with a wooden spoon just until combined. Drain the raisins and fold them in along with the crystallized ginger.
Fill each muffin cup most of the way full and bake for 20 to 22 minutes, until a toothpick or knife inserted in the center comes out clean.
Sunny Blu berry-Corn Muffins
MAKES 1 DOZEN MUFFINS
Â
These are perfect sweet corn muffins, crispy outside and soft inside. Theyâve got a great crumb, perfect for spreading with a pat of soy margarine. I call them sunny because of the lemon zest.
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
â cup sugar
½ cup corn or vegetable oil
¾ cup soy milk
2 tablespoons soy yogurt
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1¼ cups blueberries
Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
In a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest. With a wooden spoon, fold the wet ingredients into the dry. Fold in the blueberries, being careful not to overmix.
Fill each muffin cup three-quarters full. Bake for 20 to 25 minutes, until a toothpick or knife inserted in the center of one comes out clean. Serve warm.
PUNK POINTS
To keep the blueberries from sinking to the bottom of the muffin, toss them around in a bowl of flour to coat. That will give them some âgripâ in the batter.
Mocha Chip Muffins
MAKES 1 DOZEN MUFFINS
Â
Here I go and break my own rule and make a muffin that is more like dessert. So sue me. I use powdered instant coffee because I think its coffee flavor remains truer than that of fresh-brewed coffee. If you donât have any instant coffee, just use an extra tablespoon of cocoa powder and have a chocolate-chocolate chip muffin.
1½ cups all-purpose flour
¾ cup sugar
¼ cup cocoa powder
2½ teaspoons baking powder
½ teaspoon salt
2 teaspoons instant coffee powder
1 cup soy milk
½ cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
½ cup chocolate chips
Preheat oven to 375°F. Lightly grease a twelve-muffin tin.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder.
In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla.
Pour the wet ingredients into the dry and mix until the dry ingredients are moistened. Fold in the chocolate chips. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.
The Best Pumpkin Muffins
MAKES 1 DOZEN MUFFINS
Â
Everyone loves these muffins. (You think I throw around phrases like
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Create a well in the center and add the oil, rice milk, yogurt, and almond extract. Mix with a wooden spoon until combined. Fold in ½ cup of the almonds and all of the cherries.
Fill the muffin cups three-quarters full; press the remaining slivered almonds into the tops of the muffins. Bake for 18 to 22 minutes, until a toothpick or knife inserted in the center of one comes out clean.
Ginger-Raisin Bran Muffins
MAKES 1 DOZEN MUFFINS
Â
These are so tasty and healthy, too.
½ cup raisins
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ cup sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cups bran
1¼ cups rice or soy milk
â cup canola oil
1 teaspoon vanilla extract
¼ cup chopped crystallized ginger
Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Soak the raisins in hot water to cover, set aside.
In a large mixing bowl sift together the flour, baking powder, baking soda, sugar, ginger, cinnamon, and salt. Mix in the bran. Create a well in the center and add the rice milk, oil, and vanilla. Mix with a wooden spoon just until combined. Drain the raisins and fold them in along with the crystallized ginger.
Fill each muffin cup most of the way full and bake for 20 to 22 minutes, until a toothpick or knife inserted in the center comes out clean.
Sunny Blu berry-Corn Muffins
MAKES 1 DOZEN MUFFINS
Â
These are perfect sweet corn muffins, crispy outside and soft inside. Theyâve got a great crumb, perfect for spreading with a pat of soy margarine. I call them sunny because of the lemon zest.
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
â cup sugar
½ cup corn or vegetable oil
¾ cup soy milk
2 tablespoons soy yogurt
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1¼ cups blueberries
Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
In a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest. With a wooden spoon, fold the wet ingredients into the dry. Fold in the blueberries, being careful not to overmix.
Fill each muffin cup three-quarters full. Bake for 20 to 25 minutes, until a toothpick or knife inserted in the center of one comes out clean. Serve warm.
PUNK POINTS
To keep the blueberries from sinking to the bottom of the muffin, toss them around in a bowl of flour to coat. That will give them some âgripâ in the batter.
Mocha Chip Muffins
MAKES 1 DOZEN MUFFINS
Â
Here I go and break my own rule and make a muffin that is more like dessert. So sue me. I use powdered instant coffee because I think its coffee flavor remains truer than that of fresh-brewed coffee. If you donât have any instant coffee, just use an extra tablespoon of cocoa powder and have a chocolate-chocolate chip muffin.
1½ cups all-purpose flour
¾ cup sugar
¼ cup cocoa powder
2½ teaspoons baking powder
½ teaspoon salt
2 teaspoons instant coffee powder
1 cup soy milk
½ cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
½ cup chocolate chips
Preheat oven to 375°F. Lightly grease a twelve-muffin tin.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder.
In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla.
Pour the wet ingredients into the dry and mix until the dry ingredients are moistened. Fold in the chocolate chips. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.
The Best Pumpkin Muffins
MAKES 1 DOZEN MUFFINS
Â
Everyone loves these muffins. (You think I throw around phrases like
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