Tuesday, April 24, 2007

carrot ginger muffins

undecided on whether to make carrot raisin muffins or gingerbread this evening, i settled on a compromise that combines the two. here's the vegan version i came up with:

2 cups flour
3 t. baking powder
Egg substitute for 2 eggs
2/3 cup brown sugar
2/3 cup unrefined sugar
4 T. Earth Balance (or soybutter of your choice)
2 large carrots, shredded
3/4 cup soymilk
1 1/2 t. cinnamon
3 t. dry powdered ginger
1/4 t. ground cloves
1 t. vanilla
Optional: 3/4 cup raisins and/or nuts

Preheat oven to 350 degrees. Crumble earth balance/soybutter into small pieces and let soften. In a large bowl, combine flour and baking powder with the soybutter, using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour. Add sugars, ginger, carrot, soymilk, egg substitute, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula. Add raisins or nuts if using them. Bake for 20-25 minutes and let cool.

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