Yield: Yields 12 muffins
We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.
Vegan Apple-Cinnamon Muffins: Omit the vanilla extract, raspberries, and blueberries. Mix 1/2 tsp. ground cinnamon with the flour, baking soda, salt, and sugar. Peel, core, and chop 2 Granny Smith apples and fold them into the finished muffin batter. Proceed as directed.
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These were a complete fail for me. They were dense and heavy and they didn't rise much. They seemed to feel raw even though they were cooked. A friend ate one and said he could taste the oil. What did I do wrong?
I cut the recipe in half (1 1/2 c of flour, 1/2 c of oil, 1/2 cup of sugar), put 1/2 tsp of baking soda (i don't like the taste) and 1 tsp of baking powder. I followed EMM3773's instructions for baking(convection) and they came out perfect. I would cut back the salt by half next time. It made 10 smallish muffins. Didn't tell my husband they're vegan, will find out later what he thinks... next time I might try 1/2 oil, 1/2 apple sauce to cut back on the calories.
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