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.)


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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