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Wednesday, April 18, 2007

Carroty Goodness

For breakfast today, my favorite vegan muffins, adapted from a recipe on by lovetoburn:

Carrot Muffins

1-1/2 cups whole spelt flour (or whole wheat pastry flour)
1/4 cup oat bran
1/4 cup ground flaxseeds
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/3 cup canola oil
3/4 cup sugar
1/3 cup applesauce
1/4 cup soymilk
1 egg substitute (I use EnerG Egg Replacer), prepared
3-4 carrots, grated
1/2 cup walnuts, chopped

You know the drill... mix the dry ingredients, mix the wet ingredients (including carrots and walnuts), then mix dry into wet. Do not overmix. Spray muffin pan with cooking spray and fill to the rim with batter. Bake in a 375 degree oven for 25 minutes or until a toothpick inserted into the muffins comes out clean.

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