Peanut Butter Muffins

Ok - this isn't the best picture...but you'll get the idea.  DELISH~!

I have a new found love for this peanut butter muffin recipe which happened by mistake. I was scouring the internet looking for a recipe for peanut butter bread…there aren’t that many. Don’t ask me why I was so fixated on finding a recipe for such a thing, I just get it in my head sometimes and I can’t let it go. I found this recipe and decided to veganize it. And then I realized that I had misplaced my bread pan… So it became a muffin recipe!

1 Tablespoon ground flax meal (heaping)
3 Tablespoons non-dairy milk (I used Rice Dream Horchata)


1 ½ cups all-purpose flour
1 cup oats
1 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
¾ cup peanut butter



1 cup non-dairy milk (I used Rice Dream Horchata)
1 teaspoon vanilla



1) Heat your oven to 350F (177C) and line your muffin tins. Mix the flax and horchata in a small bowl and let gel up.



2) Grind the oats in a food processor (I used the Magic Bullet), or use quick cooking oats. In a medium mixing bowl combine the flour, oats, sugar, baking powder and salt. Add the peanut butter and mix until crumbly.



3) Combine the flax mixture, horchata and vanilla in a separate bowl and then add to the dry ingredients until just moistened.



4) Fill the muffin tins ¾ full and bake for 35-40 minutes or until a toothpick comes out clean. Let them cool for at least 5 minutes, if you can stand it. Serve with fresh preserves and enjoy the PB&J muffin experience!

Makes 12-14 Peanut Butter Muffins.

Zucchini Carrot Muffins with Cinnamon Crumble Top

Ok - everyone who has had one of these...loves 'em.  Serious folks. 

These Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy!

Adapted from here.

Muffins

2/3 cup melted vegan margarine (I use Earth Balance)
2 servings of egg replacer mixed with water (I use Bob's Red Mill)
2/3 cup white sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup chopped nuts (my favorite are pecans)(optional)



Cinnamon Crumb Topping*



1) Grease and flour 12 muffin cups. Heat oven to 375°F (191°C).

2) In a medium mixing bowl, beat the melted vegan margarine with egg replacer and water, sugars and vanilla extract.

3) In another medium mixing bowl combine the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the bowl containing the wet ingredients from step 2, stirring until well incorporated. Fold in the shredded zucchini, carrots and nuts.

4) Fill muffin cups about 3/4 full with the batter. Sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.

5) Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Makes about 12 muffins.

*Cinnamon Crumb Topping

2 teaspoons vegan margarine, melted
1 tablespoon brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon (or to taste)
1/4 teaspoon nutmeg (or to taste)

1)  In a small mixing bowl, add all ingredients together and mix with a fork until crumbly.


You can view this recipe on http://www.veganbaking.net/vegan-recipes/breads-and-muffins/zucchini-carrot-muffins-with-cinnamon-crumble-top.html too :)

Zucchini Carrot Muffins with Cinnamon Crumble

I've been asked by a few people to share this delicious recipe...Please enjoy! I know we do, every time we eat these yummy treats.


Zucchini Carrot Muffins with Cinnamon Crumble



These muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden...If you are a dairy lovin' fool just substitute with the good 'ol fashioned stuff...

Enjoy!

Muffins:

- 2/3 cup melted vegan butter (I use Earth Balance)
- 2 servings of egg replacer mixed with water (I use Bob's Red Mill)
- 2/3 cup granulated sugar
- 1/2 cup light or dark brown sugar, packed
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups finely shredded unpeeled zucchini
- 1/2 cup finely shredded carrot (the sweeter the better)
- 1/2 cup chopped nuts (my favorite are pecans)(optional)

Optional Cinnamon Crumb Topping:

- 2 teaspoons vegan butter
- 1 tablespoon brown sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon (or to taste)
- 1/4 teaspoon nutmeg (or to taste)


1. Grease and flour 12 muffin cups. Heat oven to 375°.

2. In a mixing bowl, beat the melted vegan butter with egg replacer and water, sugars, and vanilla extract.

3. Combine the flour, baking soda, baking powder, salt nutmeg and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini, carrots and nuts.

4. Fill muffin cups about 3/4 full; sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.

5. Bake for 20 minutes, or until golden brown and a toothpick comes out clean.

Makes about 12 muffins.


Cinnamon Crumb Topping

1. Mix all ingredients together. Use a fork to combine until crumbly. I usually melt the vegan butter.