Muff-Nuts

I saw this recipe floating around Facebook and was intrigued. Full of butter, milk and eggs, I quickly decided that it was time to create a vegan version. Is it a muffin, or is it a donut? Tastes like a glazed donut, but it is baked, not fried. Healthier? If it means I can have another, then yes!

Recipe by Janet Buzit

Prep Time: 15 min
Cook Time: 20 min
Muff-Nuts
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Rating: 0.0/10 (0 votes cast)

How Do You Make It?

Ingredient List

The Muffin:
¼ cup Earth Balance (or other vegan buttery spread)
¼ cup vegetable oil (or other light flavored oil ie: grapeseed, coconut. Do not use olive oil)
½ cup sugar (see Planet Vegan’s article on vegan sugars. Yes, some sugars are not vegan!)
1/3 cup brown sugar (light or dark)
1 tsp vanilla extract
1 cup nut milk (I used Almond)
2 tbsp flax meal and 6 tbsp water (egg replacer for 2 eggs)
2 ¾ cup All-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp nutmeg
1 ½ tsp cinnamon
½ tsp salt

The Glaze:
3 tbsp melted Earth Balance (or other vegan buttery spread)
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp warm water

Preparation Instructions

Preheat oven to 425.

First, mix your flax meal with the water and whip until elastic in texture. Set mixture aside. Mix the rest of the wet ingredients, adding the flax mixture last. In a separate bowl, mix all dry ingredients. Slowly add the dry mixture to the wet mixture until a smooth batter is achieved. Spoon the batter into muffin tins. Recipe makes 12 muffins, so use all of the batter, filling the muffin cups to the top. Feel free to use cupcake papers. Bake muffins for 15 minutes, inserting a toothpick in the middle of a muffin to be sure they are cooked in the middle. If toothpick comes out with some batter attached, cook for another 3 minutes and check with the toothpick again.
Transfer muffins to a cooling rack, letting them cool to room temperature.

Mix the melted Earth Balance, powdered sugar and vanilla extract. After creamy texture is achieved, slowly add water until mixture is thin, but no too watery. I use 2 tbsp of water, but you may prefer less.

When the muffins are cool, dip them in the glaze and enjoy! Yum!

Makes 12 muff-nuts.




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