Here’s a little something new that the Duo brings to you today–a guest cook in our kitchen. Actually today’s visitor whipped up these healthy muffins in her own kitchen in New York City, so this is really a virtual cross country adventure. It’s a vegan muffin adventure brought to you by a good friend from college, Daphne with Demockracy. She’s a native South Carolinian who is neither a vegan nor one to shun sugar from her diet, so when she said these quickbreads were worth baking, we believed it. A big thanks to her for kicking off our monthly Guest Test Kitchen where we’ll be showcasing recipes straight from our friends and family, in their own words!
On a side note, Google’s Feedburner has been playing games with our subscription! We had to revise the feed, so please click here to re-subscribe or join us for the first time. Now back to Daphne and those muffins.
Usually, when vegan/sugar free/gluten-free baked goods come to mind, one thinks tasteless, boring, or worse, cardboard. Well, not anymore. If you have an allergy to gluten, glucose sensitivities, don’t eat animal products, or just want to watch your white sugar and flour intake, then this is the perfect recipe for your diet. These whole grain, no flour muffins taste delicious, healthy and, even better, if you want to serve them for dessert, you can always make a glaze to go on top.
Buckwheat Raisin Muffins – 1 dozen
1 cup whole, raw oats (Note: If you have a serious allergy to gluten or Celiac’s disease, please consult your physician. Oats occasionally contain trace amounts of gluten. If you’d like, substitute 1 cup of cooked millet).
1/2 cup hazelnut/almond/soy or any other non-dairy milk you prefer
3/4 cup buckwheat flour
1/2 cup gluten free flour
1 teaspoon salt
1/2 tablespoon baking soda
1 tablespoon baking powder
1/8 cup egg substitute
1/2 tablespoon pumpkin pie spice (or 1/4 tablespoon cinnamon and 1/4 tablespoon allspice)
1/2 cup canola or vegetable oil
1 cup agave nectar
1/2 cup raisins
1/4 cup walnuts or pecans, toasted
1/2 cup soy cream cheese, softened
1/2 cup agave nectar
1. Pre-heat oven to 400 degrees. Place oats in mixing bowl with non-dairy milk and let sit for 10-15 minutes.
2. Add dry ingredients and incorporate. Add wet ingredients. Then add raisins and toasted nuts.
3. Place in muffin tin lined with paper cups. Bake at 400 degrees for 18-20 minutes.
4. For glaze, mix ingredients at high speed until combined. Spread on top of muffins.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Baking Up Memories of Dublin
Striving to be the Biscuits of Today?
Crème Fraîche Pimento Cornbread
Peanut Butter Banana Bread with Spiced Honey Glaze
Bobby’s Guest Test Kitchen