CHERRY-ALMOND-POPPYSEED MUFFINS (VEGAN)
This recipe is from Julie Hasson's "Vegan Diner." They are one of my favorite muffins EVER - vegan, or otherwise. Trust me when I tell you you don't need eggs or dairy milk to create great muffins. Even if you're not vegan, save yourself the fat, calories and cholesterol and give these a try! :o)
Provided by worldmom12
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a 12-cup muffin tray with paper liners or grease well with vegetable shortening or nonstick cooking spray.
- In a medium bowl, whisk the flour, poppy seeds, flax meal, baking powder, and salt, mixing well.
- In a large bowl, whisk together 3/4 cup sugar, half of the soymilk, canola oil, applesauce, and almond extract, whisking until smooth. Add the flour mixture a little at a time, alternating with the remaining soymilk, whisking until just combined. Stir in the dried cherries.
- Scoop the batter evenly amongst the 12 cups of the prepared muffin pan and sprinkle remaining tablespoon over sugar over the tops of the muffins.
- Bake for 20-25 minutes, or until muffins are just barely golden around the edges and a tester inserted into the center comes out clean.
- Let muffins cool in the pan for about 5 minutes, and remove to a rack to cool completely.
Nutrition Facts : Calories 208.2, Fat 7.5, SaturatedFat 0.6, Sodium 126.6, Carbohydrate 32.2, Fiber 1.2, Sugar 15, Protein 3.2
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