Featured recipe from Marilu’s table * Muffins
If you’re having company over the holidays – or really, anytime – muffins are a simple and easy breakfast. Serve them with fresh fruit and eggs for a healthy breakfast.
Muffins are also good to have around for a healthy and easy snack, or a treat in a brown-bag lunch. Bake them ahead of time, cool completely on a rack, and freeze in a freezer-weight zipper bag (remove as much air as possible).
We’re offering two different muffin recipes to satisfy everyone at the table.
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Sweet Potato Muffins with Candied Ginger
Adapted from Vegetarian Cooking for Everyone
Green * Makes 12 muffins
1/3 cup chopped candied ginger or chopped pineapple, dates, or raisins
1/4 cup Earth Balance, melted or vegetable oil
1/3 cup molasses
1/2 cup Sucanat®
1 cup mashed cooked sweet potato or winter squash
2 eggs or equivalent egg replacer
1/2 cup “buttermilk” (In a 1/2 cup measuring cup pour 1 Tablespoon white vinegar. Fill with soy, rice, almond or oat milk. Let stand 10 minutes before using.)
1-3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Preheat oven to 375F. Oil or spray muffin tins. Mix the ginger and wet ingredients in a bowl until smooth; mix the dry ingredients in a second bowl. Combine the two, mixing gently until well blended. Spoon the batter into the muffin tins and bake on the middle shelf until lightly browned, about 25 minutes.
Blueberry Crunch Muffins
Green * Makes 12 muffins
1/3 cup Sucanat®
1/4 cup Earth Balance margarine, softened
1 egg white, beaten
2 cups organic unbleached flour
3-1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup soy milk (or rice, almond, or oat milk)
1 teaspoon vanilla extract
1-1/2 cups frozen or fresh organic blueberries
Topping:
1/4 cup Earth Balance margarine
1/2 cup Sucanat®
1/3 cup organic unbleached flour
1/2 teaspoon cinnamon
Preheat oven to 375F. In a mixing bowl, cream Sucanat and margarine. Add egg white; mix well. In another bowl combine flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with soy milk. Stir in vanilla. Fold in blueberries.
Fill 12 paper-lined muffin cups two-thirds full with batter. In a small bowl, combine all topping ingredients and mix with a fork until crumbly. Sprinkle evenly over muffins. Bake for 25-30 minutes, or until lightly browned.
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