Since I am leaving the country for a few weeks on Sunday, I am trying to use up every ingredient in my pantry and refrigerator — like whole wheat flour and soy milk — that will otherwise spoil while I am away.
This “no frills” muffin recipe (which can be vegan or not, depending on your preference) was the end result. A friend of mine stopped by later in the evening, and, upon trying them, said I “have to put these on the blog!”
I personally love them because they are a great way to satisfy a craving for baked goods without overloading on calories and sugar. The fact that they are 100% whole grain doesn’t hurt, either!
YIELDS:12 mini muffins (in 24-muffin pan, as shown in accompanying photograph)
1 cup whole wheat flour 2 Tablespoons wheat germ (optional) 1/2 teaspoon cinnamon 1/8 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons unsweetened cocoa powder 2 teaspoons vanilla powder (or vanilla extract) 2 Tablespoons chocolate chips (if vegan, use carob chips or vegan chocolate chips) 1 “flax egg”* (or 1 egg) 1/2 cup unsweetened soy milk (or any other milk of your choice) 3/4 tablespoon oil (safflower, vegetable, or canola) 1/2 cup unsweetened applesauce 2 teaspoons sugar ( or honey or agave nectar or maple syrup)
*NOTE: a “flax egg” is made by mixing two tablespoons of water with one tablespoon of ground flaxseeds.
Preheat oven to 375 degrees Fahrenheit.
Place all dry ingredients (from whole wheat flour to chocolate chips) in one bowl. In another bowl, place all wet ingredients (from “flax egg” or real egg to sugar). If using vanilla powder, place with dry ingredients. Vanilla extract should go in “wet ingredients” bowl.
Add dry ingredients to wet ingredient bowl and slowly fold together. Be sure to not overmix, as this will result in tough muffins you could bounce off the floor.
Lightly spray muffin pan with baking spray (to prevent the batter from sticking).
Fill muffin cups evenly with batter.
Bake for 20 minutes in oven, or until toothpick inserted in center of muffin comes out clean.
NUTRITIONAL INFORMATION (for 2 mini muffins made with soy milk and “flax egg”):