Food recipes
Super-Healthy Vegan Pomegranate Orange Muffins
Super-Healthy Vegan Pomegranate Orange Muffins Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated nuts, almonds leavening agents, baking powder, double-acting, sodium aluminum sulfate leavenin...
Super-Healthy Vegan Pomegranate Orange Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
seeds, flaxseed
water, bottled, generic
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
orange juice, raw
orange juice, raw
pomegranate juice, bottled
Directions:
Preheat oven to 350 fahrenheit.
Line a 12-cup muffin pan with papers.
Combine the ground flax and water in a measuring cup, and whisk vigorously for about 2 minutes.
Let this stand while you assemble the other ingredients.
It will have become quite thick and gooey, and this is probably the very best egg substitute I know for vegan baked goods.
Sift together the flours, sugar, baking power and soda in a large bowl.
Add the wet ingredients (all but pom seeds), and mix till just moistened; as usual, over-mixing will lead to heavy muffins.
Finally, fold in the pomegranate seeds, reserving a few for the muffin tops.
Divide the batter equally in the prepared cups.
Sprinkle five or six seeds on the top of each muffin, and pop 'em in the oven.
20-25 minutes should do it.
Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
seeds, flaxseed
water, bottled, generic
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
orange juice, raw
orange juice, raw
pomegranate juice, bottled
Directions:
Preheat oven to 350 fahrenheit.
Line a 12-cup muffin pan with papers.
Combine the ground flax and water in a measuring cup, and whisk vigorously for about 2 minutes.
Let this stand while you assemble the other ingredients.
It will have become quite thick and gooey, and this is probably the very best egg substitute I know for vegan baked goods.
Sift together the flours, sugar, baking power and soda in a large bowl.
Add the wet ingredients (all but pom seeds), and mix till just moistened; as usual, over-mixing will lead to heavy muffins.
Finally, fold in the pomegranate seeds, reserving a few for the muffin tops.
Divide the batter equally in the prepared cups.
Sprinkle five or six seeds on the top of each muffin, and pop 'em in the oven.
20-25 minutes should do it.
Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!