Wednesday, February 08, 2006


Ginger Peach Muffins

1 cup white all purpose flour
1 cup wheat flour
1/3 cup bran (oat or wheat)
3/4 cup brown sugar (I use Florida Crystals)
1 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
2 tsp ginger
1/4 to 1/2 tsp pumpkin pie spice
1 cup plain soy yogurt
1/4 cup oil
1/4 cup applesauce
1 ener-g egg
1 tsp vanilla
4 tsps of molasses
1.5 cups chopped peaches ( I used frozen, thawed. Could use canned, drained as well)
at the very end: 1/4 to 1/2 milk of choice ( I used rice milk)

Prepare muffin pans by either using liners or greasing and flouring muffin pans.

Next, in a large bowl, mix dry ingredients. In a smaller bowl mix wet ingredients. Pour wet ingredients into dry and mix well. Fold in peaches. Add in the soymilk 1/4 cup at a time, if necessary. It should be a thick, yet moist batter. Bake at 350 for 20 minutes.

*Note: I have also added some chopped walnuts to half the batter. (Only half because one of my kids really dislikes walnuts.)


6 Comments:

Anonymous Julie said...

MmMmM! You are the muffin queen, SDG!

10:32 AM  
Blogger Harmonia said...

Peaches! Yum!

2:01 PM  
Blogger Harmonia said...

Hi again! Just making my vegan rounds!

:)

12:22 PM  
Blogger Virginie said...

Hi, I've just discored your site and love your appetizing meals. I come from France and in my country, we can't find the pumpkin pie spices. What kind of spices there are in the mix ?

11:16 AM  
Blogger SDGvegan said...

Hi! thanks for the comments. As far as pumpkin pie spice goes use cinnamon, ginger, allspice(or cloves), and nutmeg in combination.

3:32 PM  
Blogger Virginie said...

Thank you.

7:30 AM  

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