Anyone who knows me can attest to the fact that there are few things I’d rather do less than cook; those who know me well might say that’s a good thing! So, I’m always on the hunt for an “it can’t be that easy” approach to healthy food. Here’s one for those who think healthy bakingis just too complex . . . if I can bake it, anyone can!
Awesome Vegan Muffins!
Makes 16 filling muffins
¼ cup refined coconut oil, melted
2 cups whole wheat pastry flour ½ cup Sucanat
1 tbsp egg replacer
2 tsps baking powder
¼ teaspoon fine sea salt
1 cups soy milk
1 tsp vanilla
1 cup raisins (optional)
1 cup chopped walnuts (optional)
Preheat oven to 375F. Grease a standard-sized muffin tin or use muffin liners.In a large bowl, combine the pastry flour, Sucanat, backing powder, salt, and egg replacer. In a medium bowl, whisk together the soy milk, oil, and vanilla. Add the milk mixture to the flour mixture, stirring until barely combined. Stir in the fruit and nuts, if using. Transfer the batter to the prepared muffin tin, dividing it evenly. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Turn Your Perspective Upside Down
"Enlightened thinkers know that their thoughts form their world and the quality of one's life comes down to the richness of one's thoughts . . . By controlling the thoughts that you think and the way you respond to the events of your life, you begin to control your destiny."
(The Monk who Sold his Ferrari)
