Adapted from The Joy of Vegan Baking.6 tablespoons water
2 tablespoons ground flaxseed
1/4 cup finely minced fresh ginger
1 cup evaporated cane juice sugar
grated zest of one lemon
2 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup EarthBalance butter
1 cup soy milk
juice from one lemon
Preheat oven to 375 degrees. Line 12-muffin tin with cupcake papers. Place water in food processor; add flaxseed and whip until thick. In a small saucepan, combine ginger and 1/2 cup of the sugar and cook over medium heat, stirring frequently until the sugar melts and combines with the ginger -- just a few minuges. Set aside to cool; then add the lemon zest. In a medium bowl, stir together flour, salt and baking soda. In a large bolw, beat the butter until smooth. Add the remaining 1/2 cup of sugar and beat until blended. Add the flax mixture and stir. Add the milk and lemon juice; mix well. Add the combined dry ingredients and ginger/sugar mixture -- stir just until blended. Spoon into muffin tin and bake at 375 degrees for about 15 to 20 minutes. Cool in tins for a minute or so before removing to a wire rack.
2 comments:
This recipe is amazing! I used a combo of organic all-purpose flour and organic whole wheat pastry floud. Organic lemon, and organic Hawaiian ginger made for a yummy flavor that had my brunch guests (all non-vegan) ooh-ing and ahh-ing! Best muffin recipe I have ever tried! Great with New Orleans style chicory coffee.
Best muffin recipe I've ever tried! I used a combo of organic all-purpose flour and organic whole wheat pastry flour. Organic lemon and org. Hawaiian ginger made for nice flavor that had my brunch guests ooh-ing and ahh-ing. Paired really nicely with New Orleans style chicory coffee!
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