added this 18 years ago
Apple Crunch Muffins
What you need:
1 1/2 cups unbleached flour, sifted
2 teaspoon baking powder
1 teaspoon ground cinnamon
Replacement for 1 egg
1 cup shredded apples
1/2 cup sugar
1/2 teaspoon salt
1/4 cup shortening
1/2 cup soy milk
1/4 brown sugar
1/4 cup pecans
What you do:
Sift together flour, vegan sugar, baking powder, salt and 1/2 tsp. cinnamon into mixing bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine Ener-G Egg Replacer and soymilk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Mix brown vegan sugar, pecans, and 1/2 tsp cinnamon in a bowl. Sprinkle over muffins.
Bake in 375 degree oven 25 minutes or until golden brown.
Preparation Time:
1 hour
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
These were delicious! I was too lazy to grate or shred the apples, so I chopped them up finely in the food processor. I used a flax egg and added an extra splash of soy milk as my batter was a little too dry...but other than that these worked out perfectly.
I loved these! Had a few apples that were getting mealy, so I probably ended up with a little more than 1 cup, shredded. Assumed that my extra apples would be a good enough binding agent, so I didn't use egg replacer. Also used 1 cup whole wheat pastry flour, and 1/2 cup AP.
I didn't want crumb topping on all the muffins, so I only made about half the amount.
Yum.
Maybe I made them wrong but mine were very dry.
This is such a no-fail recipe! I used 1/2 whole wheat 1/2 oat flour (to make them really moist) and two tablespoons of ground flax instead of egg replacer because I find it holds together recipes with oat flour much better. They are FANTASTIC! With the addition of a struesel-like rum soy-butter topping, my omni friends are gobbling them up! Thanks for the recipe!
These were great! They were gone by noon. Instead of shredding the apple, to give it some real 'crunch' I finely chopped one up. I subbed applesauce instead of margarine, used a banana for the egg replacer and whole wheat flour. I also added flax seeds, dried cranberries and sunflower seeds. I'll be making this one again soon!
these are great. i used a chunky peach applesauce blend for the egg replacer and for half of the shortening, added a tsp each of baking soda, vanilla, pumpkin pie spice, allspice, and an extra tsp of cinnamon to the batter. i also just finely chopped an apple that was kinda mealy and needed to go. i pretty much took everyone elses reviews and used all their suggestions which turned out great - thanks everybody!
These are so good!!! I used whole wheat pastry flour, finely chopped the apple instead of shredding, and added a bit extra soymilk. These are great, I am in love!
I tried this recipe again, and they came out fantastic! I made them yesterday and there are only 2 left. So the changes I made: half white/half whole wheat, 1 1/2 cup chopped apples, 2 tablespoons earth balance and the rest applesauce, 2 teaspoons of cinnamon instead of one, plus a few shakes of pumpkin pie spice, no nuts (or topping), and I still used the flax egg. These rose perfectly, and tasted slightly of apple pie when they were warm. So good.
These were pretty good.
Modifications:
1 3/4 cup whole wheat pastry flour, used egg replacer, 1 cup chopped dried pears, 1/2 cup maple syrup (instead of sugar --- which is why I increased the flour amount), 1/4 cup applesauce instead of shortening, almond milk in place of soy, and I didn't do the topping - I just chopped up the pecans and stirred them in. I also added a teaspoon of baking soda and vanilla extract. They rose very well. Baked for 23 minutes.
Probably due to my multiple modifications, they were almost too chewy, and perhaps needed a bit more cinnamon, or an addition of allspice/pumpkin pie spice. We found it necessary to put some earth balance on them when we ate them, but thats understandable since I didn't put any butter or refined sugar in them! We're also kind of decadent people!
I'll definitely make them again, but put in maybe half earth balance and half (cinnamon?) applesauce.
These are my new favorite muffins. I couldn't sleep last night, so I made these for breakfast. I subbed whole wheat pastry flour for the white flour, added a 1/2 tsp of pumpkin pie spice to the batter, added 1 tsp of vanilla, and used applesauce for the egg replacer. I also cut the shortening in half (and used Earth Balance) and used extra applesauce for the rest. I might cut the fat down to 1 Tbsp next time, and add extra spice to the batter. I also used walnuts instead of pecans in the topping. The muffins rose beautifully, are perfectly moist, with a good crunch on top. Mmmmm....I bet you could easily substitute other fruit for the apples if you wanted, I might give it a shot.
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