Vegan fruity Muffins

The Recipe: Vegan Tootie Fruity Muffins
Wet Stuff:

* 2 cups soy, rice or almond milk
* 1 cup flaxseed egg substitute
* 1 cup canola oil
* 1 1/2 cups honey or substitute
* 1 Tbsp vanilla extract

Dry Stuff:

* 7 cups whole wheat flour, sifted
* 2 1/2 Tbsp baking powder
* 1 1/2 tsp baking soda
* 1 Tbsp allspice, ground
* 2 tsp nutmeg, ground
* 2 tsp ginger, ground
* 1 Tbsp cinnamon, ground
* 1 cup sunflower seeds, hulled

Goodies:

* 3/4 cup pitted dates, ground in food processor, see directions below.
* 3/4 cup dried pitted prunes, ditto
* 1 cup dried apricots, ditto
* 3/4 cup raisins, ditto
* 2 cups apples, peeled and cored, chop in food processor, but do not grind like above fruits.

Directions:

1. Please note. This recipe is a little different than previous muffin recipes. The dried fruit needs to be ground in a food processor until very, very fine, almost into mush but not quite. Set aside.
2. Chop apples separately in the food processor, but not fine like the above fruits. Set aside in separate bowl.
3. Sift all dry stuff into large bowl and set aside.
4. Whip all wet stuff 2 - 3 minutes in a high-speed KitchenAid mixer.
5. Add ground dried fruit into wet stuff, mixing well, leaving no clumps of fruit.
6. Blend wet into dry and fold in chopped apples using a spatula or wooden spoon. Do NOT over mix.
7. Spray muffin pans with vegetable spray or use muffin papers.
8. Using a cookie scoop, fill muffin cups 3/4 full with batter.
9. Sprinkle a little raw sugar on each muffin before baking.
10. Bake at 375 degrees for 22-25 minutes, or until muffin springs back when touched.
11. Makes 30 regular size muffins.



Vegan Blueberry Muffins

The Recipe: The Best Vegan Blueberry Muffins
Ingredients:
Wet Stuff:

* 1 cup flaxseed egg substitute
* 2 cups soy, rice or almond milk
* 1 cup canola oil
* 1 1/2 cups honey or substitute
* 1 1/2 Tbsp vanilla

Dry Stuff:

* 7 cups whole wheat pastry flour, sifted
* 2 Tbsp baking powder
* 1 1/2 tsp baking soda
* 2 Tbsp soy powder

Goodies:

* 2 1/2 cups blueberries, frozen and chopped in a food processor
* 2 1/2 cups blueberries, frozen, whole
* Raw, unrefined sugar for sprinkling on top

Muffin How-To's:

1. Sift all dry stuff into large bowl and set aside.
2. Whip all wet stuff 2 - 3 minutes in a high-speed KitchenAid mixer.
3. Blend wet into dry and fold in goodies using a spatula or wooden spoon. Do NOT over mix.
4. Spray muffin pans with vegetable spray, or use muffin papers.
5. Using a cookie scoop, fill muffin cups 3/4 full with batter.
6. Sprinkle a little raw sugar on each muffin before baking.
7. Bake at 375 degrees for 22-25 minutes, or until muffin springs back when touched.
8. Makes 30 regular size muffins

***I DO NOT EAT HONEY ANY LONGER SO I WILL USE STEPIA****************

The Recipe: Flaxseed Egg-Substitute

* 1/2 cup flaxseed
* 1 1/2 cup water

Directions:

1. Grind flaxseed to a fine powder in an electric coffee grinder.
2. Mix flaxseed and water in blender and blend on high for 2 minutes.
3. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill.
4. Keep refrigerated up to 3 days.

Using the Flaxseed Mixture:

* 1/4 cup of flax mixture = 1 Egg
* 1 cup of flax mixture = 4 Eggs