Chef Joey's Vegan Montina Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I discovered a very interesting product at Wild Oats a while ago. It's called Montina Pure Baking Supplement. Its a gluten free, high fiber,protein product. You can check it out at: / I replaced 1/3 cup of the flour in this recipe with this supplement. This recipe originally called for 2 cups of flour. You could just use flour instead if you prefer. Montina gave the muffins a bit more bulk and the flavor was excellent. I couldn't include it in the ingredients as recipezaar didn't recognize this product. I baked my muffins in a large muffin tin that holds 6 muffins. When the muffins cooled slightly, I coated them with a mixture of sugar and cinnamon. You can also make a glaze out of powdered sugar and water. Ingredients:
1 2/3 cups flour |
1/2 cup raw sugar |
2 teaspoons baking powder |
1/2 medium banana |
3/4 cup soymilk |
1 teaspoon lemon extract |
4 teaspoons light oil |
Directions:
1. Preheat oven to 325°F.
2. Sift the flour, sugar, baking supplement and baking powder in a bowl and set aside.
3. Combine the banana, soy milk, lemon extract and oil in the bowl of a mixer and combine until well liquefied.
4. Slowly add the flour mixture until blended.
5. I found the batter was quite stiff.
6. Lightly oil the bottom of the muffin cups and fill each evenly with the batter.
7. Bake for about 15 minutes. Test each muffin in the middle with a wooden skewer to make sure they are done.
8. Remove after they cool for about 5 minutes, baste with some soy milk and roll the tops in the cinnamon sugar or sugar glaze. You could also make a chocolate glaze that would be great on these.
9. These are very filling.
10. Bon Appetit!
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