Morning Glory 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: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 1 1/4C vegan sugar
- 2 1/4C flour
- 1 tablespoon cinnamo
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2C shredded coconut, opt
- 1/2C raisins
- 2C grated carrot
- 1 apple, peeled, cored and shredded
- 8 oz crushed pineapple
- 1/2C walnuts
- 3/4C soft tofu
- 1C vegetable oil and 1 teaspoon vanilla extract
Directions:
preheat oven to 350, and line two 12-cup muffins
tins with papers. Sift together the flour,
vegan sugar, baking powder, salt and cinnamon in a
large bowl. Stir to combine. Combine the
coconut, raisins, grated carrot, apple, pineapple
and walnuts together and then add to the dry
mixture, stirring to combine well. In a blender,
blend together tofu, vegetable oil, and vanilla.
Add this to the large bowl, stir to combine.
Spoon batter into muffin tins and bake 30-35
minutes or until an inserted toothpick comes out
clean. You can freeze the batter too and bake
later. These are really good with the morning
coffee, or orange juice if you are not a coffee
drinker:) Enjoy your morning with these:)
Serves: 2 doze
Preparation time: 10 minutes
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