Leftover Grains Muffins
This muffin recipe came from Gourmet Vegetarian Feasts by Martha Rose Shulman, and this is the first time I've attempted to veganize a recipe - 5 of the 10 ingredients were changed and are in parenthesis:1/2 C. chopped dried figs or apricots (sun-dried organic peaches)
1 1/4 C. WW Flour (mine is WW pastry flour)
2 tsp. baking powder
1/2 tsp. sea salt
2 tblp. honey (agave nectar)
1/4 C. melted butter (Earth Balance)
2 eggs (Egg Replacer)
2/3 C. milk (Silk)
1/2 tsp. almond extract
1 C. cooked brown rice, millet, couscous, or bulghur (I used quinoa)
I really like the idea of using up last night's leftovers in the next day's breakfast. They tasted OK right out of the oven, but I'm pretty sure that you're not supposed to be able to stack muffins like this. Any input on veganizing a recipe?
PS ~ Last night I ordered Vegan with a Vengence!
posted by Vicki's Vegan Vice @ 5:47 AM
15 Comments:
Hey Vicki!
Awesome try with the muffins! Given that you don't know how the original recipe was "supposed to" look/taste, if they tasted great to you, I bet they were fine!
I've found when I've veganized cupcakes and muffins, the hardest part was getting enough "loft" without the eggs, and with the whole wheat flour. I've found a combination of using soy yogurt or pureed silken tofu (1/4 cup for each egg) adds lots of moisture and helps combat denseness, then adding a bit extra baking powder (say, an extra 50% of whatever the recipe called for) improves the loft. There's nothing quite like a flat, dense muffin first thing in the morning :) and I've made plenty of those!
I have some Ener-G Egg Replacer, and I just don't use it all that often -- I haven't had the best success with it. Other than the tofu or yogurt, I've used 1 heaping tablespoon of cornstarch or ground flax, plus 2 tablespoons of water, whisked together, as an egg replacement with mixed results. I swear by the yogurt and extra baking powder.
Soy milk seems to replace fine, and EB buttery sticks have worked well for me in the past as a butter replacement. The one product I have yet to explore is soy cream cheese, which I need to get crackin' on because I'd like to put carrot cake cupcakes in my cookbook! (It's embarassing -- the dessert section is almost as long as the dinner section! Sheesh. Some additions to the dinner section plus some edits in the dessert section are in order.)
Hey -- wanna try out some brownies for me? I can email you the recipe.
~ Ramblin' Cath
I have to get into that egg replacer stuff...I just have stayed clear of every recipe with eggs or egg-alternatives because I am an idiot when it comes to egg-alternatives. I should bite the bullet and buy/try the egg replacer. I'm sure it's not that big of a deal - just a hang up I have...probably! ahaha!
Just posted about my adventures in Dhal.
:)
Lentil Challenge? What's that?
No pic, sorry, the lentils were a little mushy, and the pic would have been very unappetizing. haha.
I followed the intructions on the bag...it sad simmer for 35-45 minutes...it seemed like and aweful lot to me...so at 30 minutes I got nervous and ended up pulling them off the burner shortly after.
I'm also going to copy and past this comment and add it in my comments for others to see just incase they have any advice re: lentils.
Thanks!
that's pretty funny vicki...
SURE you can stack muffins...they were originally called Stackers in the early 1800's but somewhere along the line they muffled people when they talked so they changed it to 'muffins'.
you're all right 'hun....
ooh and yay yay on the VwaV.
i've made 3 recipes so far. not too bad but not as great as i had heard, HOWEVER, she is a very entertaining writer and her book is well written and well worth it.
Hey Vicki - I like the stack! I've been veganizing baked goods for a few years now, and my favorite way to treat an egg in muffins is with soy yogurt or silken tofu - I prefer one or the other, leaning towards yogurt.
I'm very glad you've ordered VWAV - It's a wonderful book. It's certainly gotten this ridiculously good reputation - and it deserves it. Like reality and every other cookbook, there are some less than perfect recipes, but on the whole it's awesome.
Vicki, first of all, I love how you stacked those muffins. Amazing how they stayed!
-I *always* use flax seed instead of eggs in baking. So much nutrition. Well, that is when I baked. I use a 3:1 ratio of water and flax seed (ground) and those are both Tablespoons. I had enerG egg replacer one time and it was terrible and I literally threw the brownies at the wall and they shattered all over. And I don't care for the taste.
-I also use agave nectar instead of honey in everything.
-Subbing whole wheat flour is a great idea, sometimes you can find whole wheat pastry flour for this particular recipe. I find WW to be a lot denser, which I like.
-Earth Balance is butter to me. Nothing else needs to be said- works great! You can also make it low fat (and vegan) with applesauce.
-Milk replacer: I always use Vanilla Soy as sweet liquids and unsweetened or plain soy as something for mashed potatoes or soups, etc.
-Do you use non-aluminum (and non-crap) baking powder?
-That's all I can think of right now. I like VwaV too, but reading it is mostly what I've done. I enjoy her writing as well.
i like the Ramblin', Cath, and thanks for the awesome veganizing tips. will there be a section for that in your cookbook? it'd sure be helpful. & i'd love to try out your brownies ~ send it over. i recently bought an organic hemp brownie mix.
hi harmonia: i totally understand what you're saying about the egg replacer. i'm going through an experimental phase right now.
hi tanya kristine: cool, can't wait to read VwaV. i'm still holding my side from laughing reading your post today.
hi jess: i really appreciate your veganizing tips ~ i can't help but wonder if i do that, will my muffins look as good as yours?! i'm down. :O)
hi leslie: maybe the egg replacer was the problem, i should try some flax seeds - it just seems weird that they replace eggs... i used pastry flour in the mix. no aluminum in the house, except the foil. thanks so much for your cooking tips! :o)
everybody: i'm going to print your comments and put in my cooking notebook. thanks so much for your input!
Vicki, I forgot to mention one important step for the flax. Once it is ground and you have your 1T of flaxmeal, add in 3T warm water and either blend it in a blender, use a hand beater, whisker or fork and whip it good for about a minute. It will get a fluffier, thicker consistency and then you know you are ready to use it. Don't forget this step, it's probably what makes it work. Also, it isn't weird, to me, it's healthy and the most common form of egg replacer, not buying that box stuff. I keep pre-ground flax in the freezer door for lots of things since I don't bake anymore.
Just try it!
Wow! This is weird. I ordered Vegan with a Vengence last night too. It's supposed to arrive in 3-9 business days. I've read a lot of good comments on it and since I'm a cookbook junkie, I HAVE to add this one to my collection. Let me know how you like it.
Wow this post is FULL of great advise
Thanks everyone!!
Teddy
btw I had abit of a name change (no more have-a-bite). It's all about funwithyourfood. Have a good weekend!
cute muffine stack!
You're gonna love the VWaV cookbook!
I have made muffins with the energ and flax whip before... however, I have made muffins fine without replacements like that. Some thoughts I had about these cooked grain muffins:
1) a Tbsp or 2 of lemon juice or something acidic will do something to your baking soda and give them a higher rise.
2) I always add a little baking soda also (as much as I add in salt)...I would consider for your recipe 1 1/2 tsp powder, 1/2 tsp soda and salt.
3) Soak the dried fruit, otherwise they'll steal the moisture from your baked good.
4) I love the idea of cooked grain! Almond apricot.... yum! Oh, you could add 1/2 orange juice and 1/2 soymilk to achieve the liquid needed instead of lemon juice.
5) If you consider that 1 large egg is = 1/4... 2 would be 1/2 C. Add that much more liquid. I can't guarantee it, but I think that you wouldn't need the energ or flax to replace, I've made alot of vegan muffins and had no problem.
6) Last thought, if you have access to a good quality spelt flour, try it for a change. I have made beautiful high rising muffins and bread with it in place of ww pastry flour.
HI I SEE YOU USE COUSCOUSAND I WAS WONDERING IF YOU COULD TELL ME WHERE I COULD GET IT IN BOISE OR CLOSE TO IT . THANK YOU
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