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I’m not exactly sure why I feel the need to turn everything into a muffin, I just do. This all started when I innocently added crystallized ginger and a chopped pear to the gingerbread waffle recipe in Vegan Brunch in an effort to get rid of them. Well it just so happened these turned out to be the just about the best waffles any of us had ever eaten, and that’s saying a lot. So here it is in muffin form…

Ginger Pear Muffins

1 cup soy milk

1 Tbsp. fresh lemon juice

2 Tbsp. molasses

1 Tbsp. ground flax seed

¼ cup applesauce

4 Tbsp. melted vegan margarine

1 tsp. vanilla extract

1 cup all purpose flour

1-1/2 cups whole wheat pastry flour

½ cup sugar

1 Tbsp. baking powder

½ tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1 pear, peeled and finely diced

¼ cup crystallized ginger, finely chopped

2 Tbsp. raw sugar

In a small bowl combine soy milk, lemon juice, molasses and flax seed. Whisk vigorously until well combined and set aside. In a large bowl combine flours, sugar, baking powder, salt and spices. To the milk mixture add the applesauce, melted margarine and vanilla whisking until combined. Add wet ingredients to the dry and mix until just combined. Fold in the pear and crystallized ginger. Evenly distribute batter among 12 muffin cups and sprinkle with raw sugar. Bake in a 375 degree oven for 22-25 minutes.

 

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