Healthy Muffins – bread – Hope you will like this one also, it is one of the best bread. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 3 cups unbleached white flour
- 1/2 cup soy flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamo
- 1 teaspoon ground cloves
- 1/2 cup finely groung carrot
- 1 cup chopped apples
- 1 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 3 teaspoons EnerG Ener-G Egg Replacer + 4 Tablespoons water
- 1 1/2 cups water
- 1/2 cup + 2 tablespoon molasses
- 1/4 cup canola oil
Directions:
Preheat oven to 400¤. Spray a large muffin tin with
vegetable cooking spray, set aside.
Mix together the flours, baking soda, baking powder,
cinnamon, and cloves in a large bowl. Add the carrots,
apples, walnuts, raisins, cranberries, and mix until coated.
Stir in the Ener-G Egg Replacer, canola oil, molasses, and
water. Mix well Pour into large muffin tins. Bake at 400¤
Farenheit for 15 to 20 minutes, or until golden brown. Let
cool on a wire rack.
Serves: 8 large muffins
Preparation time: 10 to 15 minutes
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