A not-too-sweet and incredibly moist breakfast muffin. Vegan.
Keyword: cashew, cranberry, muffins
Servings: 9large muffins
1cupwhole wheat all purpose flour
½cupall purpose flour
⅔cupsnon-dairy milksoy, almond, etc
2"egg" replacer eggsprepared according to package directions
¾cupcoarsely chopped frozen cranberries
half a ripped banana chopped
Preheat oven to 375 and prepare muffin tin with liners. These are large muffins, so it helps to spray the tops of the tins so the muffins come out cleanly.
In a large bowl mix together flours, baking soda, salt, cinnamon and ginger. Stir with a whisk.
In a medium bowl mix milk, "eggs," and oil. Mix this with flour mixture to just combine.
Add remaining ingredients - cranberries, banana, nuts and sugars. Mix until everything is just incorporated. Do not over mix.
Bake for 20-22 minutes, or until tops are springy and a toothpick comes out clean.
Allow to cool for a few minutes in the muffin tin then remove to cooling rack to cool completely. Best when served warm.
You could easily stretch this batter out to make 12 smallish muffins instead of 9 giant; reduce cook time slightly if you go with the smaller muffin.Use fresh or frozen cranberries in this recipe. They can be used interchangably. Do not use dried cranberriesRecipe is vegan and uses a vegan egg replacer. You can also use a "flax egg" for the egg replacer. For each egg replacer use 1 tablespoon of ground flax seed mixed with 3 tablespoons warm water. This recipe uses 2 egg replacer so double this. Mix well and let sit for several minutes while you get the rest of the ingredients ready.Feel free to substitute almonds, walnuts or pecans for the cashews. In all cases, nuts taste best when slightly toasted before adding to the batter.