Recipe Category
A delicious veganized recipe from Deborah Madison's Vegetarian Cooking for Everyone
Preparation time
20Minutes
Cooking Time
20Minutes
Number of Servings
12
Difficulty
Medium
Ingredients
1/3 cup chopped crystallized ginger (optional, can add a dash of powdered ginger to dry ingredients)
1/4 cup canola oil
1/3 cup molasses (can reduce from 1/3 cup to 1/4 cup)
1 cup mashed cooked sweet potato
2 vegan eggs
1/2 cup vegan buttermilk (almond milk with 1/2 tsp cider vinegar added)
1/2 cup packed light brown sugar (can reduce to 1/3 cup or less)
1 and 3/4 cups all-purpose flour (use white whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
Recipe Steps
Preheat oven to 375 degrees F.
Grease/spray muffin tin and/or line with paper liners.
In a large bowl, mix together the crystallized ginger with all of the wet ingredients (oil, molasses, potato, eggs, buttermilk) and whisk until well blended.
In a medium bowl, combine all dry ingredients (sugar, flour, baking soda, baking powder, salt, cinnamon) and stir well to combine.
Add dry ingredients to the wet, and stir gently until just combined and no dry spots remain. Spoon batter into muffin tins and bake until a tester inserted in the center of a muffin comes out clean, about 22-25 minutes.
Remove from pan and transfer to wire rack to cool.
Muffins will keep covered at room temperature for 2-3 days.