Read The Happy Herbivore Cookbook Online

Authors: Lindsay S. Nixon

The Happy Herbivore Cookbook (11 page)

BOOK: The Happy Herbivore Cookbook
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Blueberry Oatmeal Muffins
Serves 12
| love blueberry oatmeal but hate that it's not easily portable. Now it is with these healthy muffins! Don't be shy with the ground ginger; it gives these muffins a nice zing.
1
1
⁄
2
c whole-wheat pastry flour
1
⁄
2
c rolled oats
2 tsp baking powder
1 tsp baking soda
1
⁄
4
tsp fine salt
1 tsp ground cinnamon
1
⁄
2
tsp ground ginger, or to taste
1 c unsweetened
applesauce
1
⁄
2
c brown sugar
1
⁄
4
c pure maple syrup
3
⁄
4
c frozen wild blueberries
1. Preheat oven 350°F. Grease or spray a muffin tin or paper liners, if using.
2. In a large bowl, whisk flour, oats, baking powder, baking soda, salt, and spices together until well combined.
3. Add applesauce, sugar, and maple syrup and stir until almost combined.
4. Addblueberries, stirring until just combined.
5. Spoon into muffin cups
3
⁄
4
full.
6. Sprinkle additional oats and brown sugar on top if desired.
7. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Transfer to a wire cooling rack.
NUTRITIONAL INFORMATION
Calories 123; Calories from Fat 5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 27.8g; Dietary Fiber 2.4g; Sugars 12.7g; Protein 2.1g
Spiced Carrot Muffins
Serves 12
|
Pictured on pg. 34
| These muffins are the slightly healthier and sassy sister to my beloved Carrot Cake Cupcakes (pg. 213). They're perfect for breakfast but also make a great mid-afternoon snack.
1
1
⁄
2
c whole-wheat pastry
flour
1 tsp baking soda
2 tsp baking powder
1
⁄
2
tsp fine salt
1
⁄
2
tsp ground cinnamon
1
⁄
4
tsp ground cloves, or
more to taste
1
⁄
4
tsp ground nutmeg
1
⁄
4
tsp allspice (optional)
1
⁄
2
c raw sugar
1
1
⁄
2
c unsweetened
applesauce
1 tsp vanilla extract
1 large carrot, shredded
1. Preheat oven to 350°F. Grease or spray a muffin tin or paper liners, if using.
2. In a large bowl, whisk flour, baking soda, baking powder, salt, and spices together.
3. Add sugar, applesauce, vanilla, and carrots to the middle of the mixture, stirring until just combined.
4. The mixture may appear too dry initially but it's not; keep mixing.
5. Spoon each muffin cup
3
⁄
4
full and bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Transfer to a wire cooling rack.
VARIATION
Carrot-Raisin Muffins
Reduce sugar to
1
⁄
4
cup, omit cloves and allspice, and add
1
⁄
4
to
1
⁄
2
cup of raisins that were soaked in cool water overnight or in hot water for at least 10 minutes.
NUTRITIONAL INFORMATION (PER MUFFIN)
SPICED CARROT MUFFINS
Calories 110; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 24.9g; Dietary Fiber 2.5g; Sugars 12.3g; Protein 1.7g CARROT-RAISIN MUFFINS
Calories 102; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 23.1g; Dietary Fiber 2.6g; Sugars 10.0g; Protein 1.8g
Chocolate-Zucchini Muffins
Serves 12
|
Pictured opposite
I know what you're thinking: “Those two foods don't go together.” But they do! The inclusion of zucchini makes these muffins ultra-moist and wholesome. The zucchini bits also all but vanish during the baking process, making them completely undetectable. Go on and fool your kids, friends, and co-workers with these healthy chocolate darlings!
1
1
⁄
4
c whole-wheat pastry flour
1
⁄
4
c unsweetened cocoa
1
1
⁄
4
tsp baking powder
3
⁄
4
tsp baking soda
1
⁄
2
tsp fine salt
1 tsp ground cinnamon
1 ripe banana, mashed
1
⁄
2
c unsweetened
applesauce
1
⁄
2
to 1 c raw sugar
1
⁄
4
c non-dairy milk
1 tsp vanilla extract
1 c shredded zucchini
1
⁄
4
c vegan chocolate chips
(optional)
1. Preheat oven to 350°F. Grease or spray a muffin tin or paper liners, if using.
2. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon together.
3. In a large bowl, cream mashed banana with applesauce and sugar then add non-dairy milk, vanilla, zucchini, and chips, if using, stirring to combine.
4. Add the dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
5. Spoon into muffin cups
3
⁄
4
full.
6. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack.
CHEF'S NOTE:
Use the reduced amount of sugar for a less sweet muffin and all the sugar for a more dessert
-
like treat.
BOOK: The Happy Herbivore Cookbook
2.2Mb size Format: txt, pdf, ePub
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