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Discussion Starter · #1 ·
Im working towards vegan and just recently discovered that its fun to cook! (My husband would beg to differ.. he says I like to buy expensive foods so I can go home and put it in a pan so it can burn. Ha. Ha.) I just made successful muffins for the first time in my life, and I want to know how to change it to make it healthier and vegan. Maybe more of a fruit muffin than a muffin that happens to have fruit in it. I know I have to buy EnerG egg replacer. I used to have some but for some reason, I havent bought any since I moved here. (probably because Im a sucky cook.)<br><br><br><br>
Im concerned about the amount of sugar, oil and obviously the eggs. I also would rather use all whole wheat flour rather than white.<br><br><br><br>
Here is the recipe. I would love some help! Thanks!!<br><br><br><br>
KIWI FRUIT MUFFINS:<br><br>
3/4 cup white flour<br><br>
1/2 cup cornmeal<br><br>
1/2 cup whole wheat flour<br><br>
3 tsp baking powder<br><br>
1/2 cup sugar<br><br>
1/2 cup oil<br><br>
2 eggs<br><br>
1/2 cup milk (I used soymik and it seemed to work)<br><br>
1/2 cup kiwi fruit, peeled and chopped (I just squeezed three of them and squished them until they were broken in smaller pieces)<br><br><br><br>
1. Sift white flour/baking powder into a bowl. Add cornmeal, whole wheat flour and sugar.<br><br><br><br>
2. In another bowl, beat eggs, oil and milk.<br><br><br><br>
3. Gently stir kiwi fruit into wet mixture. Add dry mix and stir until just combined.<br><br><br><br>
4. Spoon into muffin tins and bake at 400 degrees F for 15-20 minutes.<br><br><br><br>
Makes 12 muffins.<br><br><br><br>
Again, thanks (in advance!)
 

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Well, I would probably substitute applesauce for the oil.<br><br>
As for the sugar, you could always just use a better sugar sub., such as a whole cane sugar (yeah, I know, it's still sugar).<br><br><br><br>
Defiantly the egg replacer for the eggs. There is however a flax seed/water combo recipe here somewhere that you can even use in place of the eggs. Sorry, I don't know the exact measurements 'cause I've never used it.<br><br><br><br>
HTH,<br><br>
Michelle
 

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flax eggs: use one tablespoon of flaxmeal mixed in 3 tablespoons of warm water to replace one egg. it will work in any recipe that's flavourful enough to mask or match the nutty flax taste.<br><br><br><br>
instead of using both white and whole wheat flour you can try to use 1 1/4 cup whole wheat pastry flour which won't make the muffins heavy the way regular whole wheat does.<br><br><br><br>
i would cut the oil in half and add 1/4 cup more fruit, or apple sauce. for a really fruity muffin you could replace fruit for some of the soymilk, if it's a juicy sort of fruit. if not, just add more of it to the recipe as it is.<br><br><br><br>
for a vegan sugar you can use any organic sugar or the canadian redpath brand. if you wanted to replace the sugar with maple or agave you would have to cut down on some of the soymilk.<br><br><br><br>
i hope that helps!
 

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Use thephnee's flax eggs for the eggs, it works great! Add a bit of extra baking powder, or they will not rise as well as muffins with eggs will. (Not too much, though, or they'll collapse!) You could safely reduce the oil to 1/4 cup (substituting an additional scant 1/4 cup of kiwi fruit for the oil) and reduce the sugar to 1/3 cup without any real change in flavour. If you eliminate all of the oil, the crumb will be poorer and they will not keep as well; keep that in mind.<br><br><br><br>
You could also replace the soymilk with orange juice or any other fruit juice, to make them a bit more fruity, and add any additional (relatively dry!) fruit you'd like (ie. dried fruit- mango would be very nice with kiwi and orange juice! Or berries, etc.). Whole wheat pastry flour is best if you want to avoid a heavy, 'health-food' texture (which whole wheat bread flour tends to create).<br><br><br><br>
Good luck!
 

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Last night I used 4oz of vanilla Silk yogurt to replace 2 eggs and it worked out great! (I was halfway through mixing the batter and realized I was out of EnerG... I am a very disorganized baker...)<br><br><br><br>
The PPK has a few more suggestions on vegan substitutions:<br><br><a href="http://www.theppk.com/veganbaking.html" target="_blank">http://www.theppk.com/veganbaking.html</a><br><br><br><br>
BTW, I also vote for the whole wheat pastry flour.<br><br><br><br>
As for the oil, I usually half the oil and apple sauce. When I completely eliminate the oil, as Keelin mentioned, I do notice that the texture is slightly off and the finished product has an odd flavor to me - hard to describe.. almost flour-y, or like it still has an unbaked batter-like flavor or something. I also try to use "healthier" oils in place of generic old veggie oil. My favorite to use is extra virgin coconut oil, because you can use it in place of oil or shortening (melted or solid) and it gives everything this awesome dense, extremely moist texture... but if you're going for a drier or fluffier texture, it's probably not what you're looking for (I hate fluffy, crumbly baked goods, personally)... but yeah, ummm, HTH anyway and good luck!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Katt Fink</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
My favorite to use is extra virgin coconut oil, because you can use it in place of oil or shortening (melted or solid) and it gives everything this awesome dense, extremely moist texture...</div>
</div>
<br><br><br><img alt="" class="inlineimg" src="/images/smilies/carrot.gif" style="border:0px solid;" title=":vebo:"><img alt="" class="inlineimg" src="/images/smilies/carrot.gif" style="border:0px solid;" title=":vebo:"><img alt="" class="inlineimg" src="/images/smilies/smitten.gif" style="border:0px solid;" title=":smitten:"> Oh, I <i>LOVE</i> coconut oil! It is so perfect for baking and just WONDERFUL in cookies and stuff!
 

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Discussion Starter · #7 ·
oh great!! (originally typed "grate" haha - Im thinking about cooking!!) I will definetely try these suggestions! THANK YOU!!! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Katt Fink, I hate crumbly baked goods too :yuck I like em soft and moist. And FRUITY! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Use rice or soy milk. I don't see why you can't use whole wheat flour other than you may need to use slightly more milk.<br><br><br><br>
Good Luck Jennie
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Garnett</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Im concerned about the amount of sugar, oil and obviously the eggs. I also would rather use all whole wheat flour rather than white.<br></div>
</div>
<br><br><br>
I find I get better results using a recipe that's already vegan, whole grain and low-fat rather than trying to modify a recipe dramatically. The Laurel's Kitchen Bread Book has some good recipes if you can get it from a library.
 

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As an older cook advising an younger cook, go ahead and use whole wheat flour in place of white flour in any recipe, but (isn't there always one) you'll have to add more liquid to the recipe. Every brand of whole wheat flour has a different absorbancy rate so you'll need to add a few more tablespoons of liquid than the recipe specifys. The liquid can be soy, rice, almond or cashew milk, or for that matter water. The only difference is a small flavour change. Sugar in most recipes can be reduced by at least a third without altering the recipe significantly. The same goes for the oil. So go ahead, don't be afraid to experiment. You may come up with a recipe everyone clamors for. It was the happy accident of forgetting to add baking powder that gave us brownies.
 

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I would use 1/2 cup pureed silken tofu to substitute for the eggs, sub out half of the oil with apple sauce, and replace half of the flour with whole wheat PASTRY flour. If you substitute it all out sometimes its too tough.
 

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Discussion Starter · #12 ·
its still kickin! Thanks guys <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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