This recipe is a variation of one that I found in Veganomicon, which is like the Bible of Vegan cookbooks; because it's not very simple, it doesn't have pictures and it takes a lot of dedication to work through. These muffins are a great way to increase you daily fiber and protein content whilst eating freaking-nice-freaking-yummy-guilt-free baked goods.
Ingredients:
- 1 cup soy milk
- 1 tablespoon ground flaxseed (optional)
- 1/4 cup vegetable oil
- 1/4 agave nectar or maple syrup
- 1/2 tsp vanilla extract
- 1.5 cups self-raising flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp all spice
- 1 and 1/4 cups COOKED quinoa
- 1/2 cup finely chopped cranberries and dates
Preheat the oven to about 180 degrees Celsius.
Whisk together the soy milk, ground flaxseed, oil, vanilla and syrup.
In a separate bowl sift together the flour, salt and spices.
Mix the wet ingredients into the dry and then slowly fold in the cooked quinoa, the cranberries and the dates.
Grease a 12-cup muffin tin and distribute the mixture evenly into each cup.
Place in the oven and bake for about 20 minutes until golden brown, or until a cake tester comes out clean.
Voila, you have mid-morning muffin snacks ready for the whole working week!
*NOM*
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