Vegan corn muffins

For my 5th recipe of the week I have found another simple but spectacular recipe - vegan corn muffins. Of course the taste is amazing, but more than that the texture is just right! These are ones that I will definitely be making again and again and only take 10 minutes to prepare.

Makes 12
Ingredients
1 cup plain flour
1 cup cornmeal aka coarse corn flour/ polenta flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup oil
3/4 cup soya milk
2 tbsp soya yogurt
1 tsp vanilla extract
1/4 tsp finely grated lemon zest
Method

1. Preheat the oven to 200 degrees C and line muffin tray with muffin cups.
2. In a large bowl, sift together the flours, baking powder, salt and sugar. 
3. In a separate bowl whisk together the oil, milk, yogurt and vanilla. Fold the wet ingredients into the dry, adding the lemon zest halfway. 
4. Once just combined fill each cup 2/3 full - don't overfill as they will spill over. Bake for 20-25 minutes or until a toothpick comes out clean.

Original recipe: Sunny corn muffins

Vegan mocha muffins

Let my final baking challenge week begin! As promised, I am set to give you seven delicious recipes, one per day! For my first recipe I have chosen mocha muffins. I'm not the biggest fan of coffee but a close friend of mine from uni loves coffee and so I baked these for her.

Makes 12 small muffins
Ingredients
1 1/2 cups plain flour
3/4 cup sugar
1/4 cup cocoa powder
4-6 tsp instant coffee, depending on your taste. I followed the original recipe and only used 2 tsp, and I couldn't taste it at all
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soya milk
1/2 cup oil
2 tbsp soya yogurt
1 tsp vanilla extract
1/2 cup chocolate chips (optional, I didn't use any)
Method

1. Preheat the oven to 190 degrees C and prepare 12 silicon cups. If you use larger muffin cups you will probably get about 10 muffins.
2. In a large bowl sift together the flour, sugar, cocoa powder, instant coffee, baking powder and salt.
3. In another bowl whisk together the soya milk, oil, yogurt and vanilla. Pour this into the dry and combine until almost mixed, then fold in the chocolate chips.
4. Fill the muffin cups almost to the top and bake 18-20 minutes or until a toothpick comes out clean.

Original recipe: Mocha chip muffins

Week 25 Dish 2: Vegan savoury courgette muffins

3rd last recipe!!

Ahhh today I revised well in the morning but for the past hour or so I have been very distracted by elective plans. I am going to China for my elective and I'm so excited!! The placement is in Beijing and I plan to travel in China and Japan after. I really can't wait, there are so many amazing things to see! Too bad I have to get through finals first....

Continuing my savoury theme, I decided to make courgette muffins. I baked sweet Courgette date muffins way back in week 2, which turned out yummy so I thought why not savoury ones this time :D These taste yummy as always and in my opinion the flavour come through much more strongly when cold, but of course delicious when hot too.

Makes 12 small muffins or 8-9 large muffins
Ingredients
1/2 tsp black pepper
1/2 tsp salt
1 cup wholemeal flour
7/8 cup plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
200 ml soya milk
2 tsp cider vinegar
100 ml oil
1 3/4 cups grated courgettes - about 1 large courgette
2 tsp dried basil
2 tbsp water, or as needed
Method

1. Heat the oven to 190 degrees C and prepare 12 silicon muffin cups on a baking tray.
2. Combine the pepper, salk, wholemeal flour, plain flour, baking powder and bicarbonate of soda in a large bowl.
3. Combine the soya milk, vinegar and oil in a small bowl and add to the dry ingredients. Mix until almost combined then add the courgette and basil, and fold in until evenly distributed. Add the water while mixing if it seems dry.
4. Spoon into the prepared cups and bake for 20 minutes or until a toothpick comes out clean. Allow to cool on a wire rack. These taste delicious hot but the flavour comes through much better when cool. Enjoy!

Original recipe: Savoury zucchini muffins

Next week is the last week of my vegan baking challenge, I almost can't believe it! The time has just gone so fast, with many scrumptious treats to help me along the way. If you enjoy my blog and recipes, don't worry, I do plan to continue baking but I won't stick to two recipes per week. To celebrate my accomplishment I have decided to bake ONE DISH EVERY DAY, starting tomorrow (9th Feb) through to next Saturday (15th Feb). That mean I will have SEVEN recipes for you next week. Two of these recipe will be special vegan Valentine's treats which you can bake for the people you love, be it a significant other, friends and family, or even yourself (I love me very much :p). I hope you're all excited!!

Week 25 Dish 1: Vegan broccoli and onion muffins

4th last recipe!!

Healthy but yummy, what more can you ask for? Don't worry if you're craving something sweet, I have two yummy valentine's treats planned for next week. Be excited :D

Makes 12
Ingredients
1 3/4 cup plain flour
1 cup oats
2 1/4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 1/4 soya milk
1/4 cup oil
2 tsp dijon mustard
2 cloves crushed garlic
chili powder to taste (optional)
1 1/4 cups finely chopped broccoli
3/4 cup chopped yellow onion
Method

1. Preheat oven to 200 degrees C and line a muffin tray with muffin cups.
2. In a large bowl combine the flour, oats, baking powder, sugar and salt.
3. In another bowl, mix the milk, oil, mustard and garlic until well blended. Stir in the broccoli and onions.
4. Add the wet ingredients to the dry and fold until just combined. Divide the batter between the muffin cups and bake for 20 minutes or until a toothpick comes out clean. Allow to cool in the tray for five minutes before transferring to a wire rack to cool completely.

Original recipe: Vegan broccoli muffins

Week 24 Dish 2: Vegan Mushroom muffins

Let the last 5 recipe countdown begin - 5!!!

That's right, this is my 5th last recipe for my vegan baking challenge - I can't believe its already so close to the end! I'm pretty sure I will continue baking after the challenge is complete but I am very proud of myself for keeping up with my 2 dishes per week. I have even managed to make and share a few extra recipes. I hope you have all enjoyed the recipes so far!

Today I have another savoury bake for you all, this time muffins with mushrooms. I am a big mushroom fan as are my family so these went down a treat. Definitely worth baking :D

Makes 12 small muffins
Ingredients
2 tsp oil
200 g finely chopped mushrooms
2 crushed garlic cloves
2 tsp basil
1/2 tsp salt
1/2 tsp pepper
chili powder to taste (optional)
300 g self-raising flour
1/4 tsp baking powder
80 g oil or melted vegan margarine
1 tbsp ground linseed with 3 tbsp water
1 cup soya milk
1 tsp soy sauce
Method

1. Preheat oven to 200 decrees C and prepare 12 silicon muffin cups on a tray.
2. Heat 2 tsp oil in a frying pan over medium heat and cook the mushrooms, garlic, basil, salt and pepper for 5-10 minutes until all the liquid released by the mushrooms has evaporated.
3. Sift the flour and baking powder into a bowl. Combine the oil/margarine, linseed mixture, milk and soy sauce in a separate bowl before adding to the dry ingredients.
4. Fold gently until almost combine before adding the mushroom mixture. Continue to combine until just mixed. Divide between the prepared cups and bake for 18-20 minutes.

Original recipe: Mushroom, thyme and hazelnut (vegan) muffins

Week 24 Dish 1: Vegan red pepper muffins

Revision is now in full swing with finals in only 6 1/2 weeks. I'm definitely feeling the stress! I've been baking a lot to help me relax in the evenings before bed otherwise I feel too tense to sleep. This means that I am going to have many yummy recipes to share with you all! I've continues with the savoury theme for now but I have a few sweet bakes planned too.

The first recipe I want to share with you all this week is vegan red pepper muffins. They have a very different flavour because of the polenta flour in them, which I used for the first time in my bakes. They turned out really yummy and filling, perfect for a revision snack. Enjoy!

Makes 12 small muffins
Ingredients
1 cup plain flour
1/2 cup polenta flour (aka cornmeal)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp bouillion powder (I replaced this with part of a veg stock cube)
1 tsp salt
1 tsp pepper
1 sweet red pepper
1/2 red onion
2 cloves garlic, crushed
1/4 cup oil plus 1 tbsp for frying
3/4 cup soya milk
1 tsp cider vinegar
Method

1. Preheat the oven to 200 degrees C and line a muffin tray with muffin cups - I used silicon cups as they are a little smaller.
2. Finely chop the red pepper and onion. Heat the tablespoon of oil in a pan. Add the onions and 1/2 tsp of salt and pepper. Cook for several minutes before adding the  red pepper, and a few minutes later the garlic. Let the garlic infuse for several minutes before taking off the heat and setting aside.
3. Sift the flour, polenta, baking powder, bicarbonate of soda, bouillion powder, salt and pepper into a large bowl and mix. 
4. Combine the oil, milk and vinegar in a separate bowl, then add to the dry ingredients. Fold until almost combined then add the red pepper mix and continue folding until evenly distributed.
5. Divide the batter between the muffin cups and bake for 20 minutes or until a toothpick comes out clean.

Original recipe: Gnarly vegan red pepper savoury muffins

Week 23 Dish 2: Vegan curry cupcakes (muffins really...)

To continue with the savoury baking, I have tried vegan curry cupcakes (which are actually muffins, but the alliteration sounds too good lol). Sounds like an odd thing to make, doesn't it? But trust me, if you're a fan of curry then this is one recipe not to miss! I've already made two batches and my family devours them in a couple of days. Better make more....

Makes 9-12 muffins
Ingredients
1 2/3 cups almond flour (which you can either buy or make yourself by grinding some almonds)
1 cup chickpea flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp curry powder
1/2 tsp turmuric
1 tsp cumin powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder (optional, double if you like it really spicy like meee)
1 large red onion
2 large garlic cloves
2 heaped cups spinach
1 tsp oil
4/5 cup water
Method

1. Preheat the oven to 190 degrees C and line a muffin tray with muffin cups.
2. In a large bowl, mix the flours, spices, salt, pepper, baking powder and bicarbonate of soda.
3. In a food processor pulse the onion, garlic and spinach until everything is roughly chopped.
4. Add the processed mixture to the flours, then stir in water and oil to combine.
5. Spoon the mixture into the prepared cup and bake for 20 minutes or until a toothpick comes out clean.

Original recipe: Cupcakes gone curry

Week 20 Dish 2: Vegan healthy blueberry muffins

My Christmas holidays are over :( and they went so fast! Back to uni from Monday, starting with two weeks of lectures. It will be nice really, because the whole year will be together again for the third last time ever! It's so hard to believe that it's 2014 - I've always known that I would graduate in 2014 and it just seemed so far away whenever I thought about it. Now it's the present! Time flies (yes, a very cliche phrase, but cliche for a reason).

So as you all know, I begun this blog to challenge myself to bake two vegan dishes per week for 6 months. This dish signifies the end of week 20, meaning that I only have six weeks left! That's 12 more glorious recipes in 2014. To start off 2014, keeping in mind the need to eat healthier after all the indulgences during Christmas, I have baked healthy blueberry muffins! It's one of the classic muffins available in cafes, and I finally managed to buy some blueberries - forget buying them, definitely have a go making them yourself!

Yes they are in the shape of Christmas trees...a bit late but I got the silicon tray on sale earlier in the week and I just had to use it!

Makes 12
Ingredients
1 cup plain flour
1 cup wholemeal flour
1/2 tsp salt
1 tsp cinnamon
2 tsp baking powder
1/2 cup sugar (plus 2 tbsp sugar if you want it a bit sweeter)
1 cup soya milk
1 1/2 tsp vanilla extract
3 tbsp vegetable oil
1 1/3 cups fresh blueberries (about 165g)
Method

1. Preheat oven to 180 degrees C and line a muffin tray with muffin cups.
2. In a large mixing bowl, combine the flours, salt, cinnamon, baking powder and sugar.
3. In a separate bowl whisk together the milk, vanilla and oil. Pour this mixture into the dry ingredients and stir until just combined. Add the blueberries and stir gently until evenly distributed without over-mixing and smooshing the berries.
4. Spoon the batter into the muffin tray and bake for 19 minutes or until a toothpick comes out clean. Allow to sit in tin for 10 minutes before removing and allowing to cool completely.

Original recipe: Healthy blueberry muffins

Week 15 Dish 2: Vegan pear walnut muffins

I went to the Enchanted Woodland in Syon park earlier this evening. For those of you who haven't heard of it, Syon park is famous for having many different and rare trees, and every year for 3 weekends they open the park in the evening with all the trees illuminated in lights of different colours. It really looks spectacular!

(The photo really doesn't do the park justice)

Earlier in the day before my exciting evening I baked pear and walnut muffins. It's difficult to find exotic fruits now so I thought it would be best to make something with pears which are so readily available. This recipe doesn't have a huge amount of sugar and the batter (I licked the bowl at the end of course :p) was not overly sweet, but when I bit into the muffin the taste was so amazing! The pears had become really soft and tender and the sweetness really came through making the muffins divine, especially when hot and fresh from the oven. Oh so good!!

Makes 12

Ingredients

1 cup plain flour

1/2 cup oats

1/2 cup whole meal flour

2/3 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 1/4 cup finely chopped ripe but firm pears (about 2 medium pears)

1/3 cup walnuts pieces

3/4 cup soya milk

2 tbsp vegetable/ canola/ rapeseed oil

1 tbsp linseeds

4 tbsp water

Method 

1. Preheat the oven to 200 degrees C and line a muffin tray with muffin cups.
2. Grin the linseed with water until smooth and set aside.
3. In a large bowl, mix the flours, oats, sugar, baking powder, salt and cinnamon. Add the pears and walnuts and toss gently to coat.
4. In a separate bowl, mix the soya milk, oil and linseed mixture, and pour this into the dry ingredients stirring until just combined.
5. Divide the batter equally amongst the muffin cups and bake for 20 minutes or until a toothpick comes out clean. Allow to cool on a wire rack though I recommend you eat them while hot and fresh!

Original recipe: Pear walnut muffins

Week 14 Dish 1: Vegan orange cranberry muffins

HALF WAY!!!!! That's right, as of the end of week 13, I am officially half way through my baking challenge and this is the first recipe of the second half! Frankly, I'm really proud of the fact that I've managed to keep it going for 13 weeks. I feel like I'm in my stride now, I can definitely do this. I've only got two more weeks of firms followed by 4 weeks of Christmas holiday, which will definitely make things easier.

So for the first recipe of the second half, I decided to bake something sweet and sour: vegan orange and cranberry muffins! We have had cranberries in our freezer for ages and my mum asked me to finish them so I thought this was the perfect recipe (though I didn't use them all - means I have to make them again, what a shame :p). Cranberries are always sour, but they just taste so good in these muffins. As usual, very quick and easy to bake so give them a go!

Ingredients
2 cups wholemeal flour
2/3 cups sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 cup orange juice
1/2 cup canola oil
2 tbsp orange zest
2 tsp vanilla extract
1 1/2 cups cranberries (fresh or frozen), roughly chopped
1 cup pecans/ walnuts, roughly chopped
Method

1. Preheat oven to 190 degrees C. Line a muffin tray with muffin cups.
2. In a large mixing bowl, mix together the flour, sugar, baking powder, bicarbonate of soda and salt.
3. Make a well in the centre and add orange juice, canola oil, orange zest and vanilla extract. Combine until half mixed, then add the cranberries and walnuts and finish mixing.
4. Fill the muffin cup 3/4 full and bake for 23-27 minutes or until a toothpick comes out clean. Once cool enough to handle, transfer to cooling rack to cool completely. NOM NOM NOM!

Original recipe: Orange cranberry muffins

Week 12 Dish 2: Vegan banana walnut muffins

As I mentioned before, I started experimenting with vegan dishes because my dad recently decided to become vegan. He actually make this choice early this year, but I was so busy with 5th year and looming exams (nightmare!) I never really baked anything vegan until July after my exams were finally over. What really inspired me to begin were 3 extremely overripe bananas; usually used to make banana bread but the recipe was not vegan. So I thought, it can't be that hard to find a vegan recipe can it? And it wasn't hard at all! I found so many, chose the simplest one with ingredients that most people would have, and voila! Vegan banana bread! Soon this became a standard treat I would bake if the bananas became too mushy (and thanks to the gorgeous summer we've had, this has been pretty common). I've since experimented with bars and cookies, but nothing beats a moist muffin! So here is the recipe, which can be made as a bread, muffins or cake.

Makes 12 muffins/ one bread loaf/ one 8 inch cake
Ingredients
225 g plain flour
3 heaped tsp baking powder
100 g brown sugar (I've been reducing this to 75 g)
3 tsp ground cinnamon or mixed spice or a combination of the two (I've been using 5 tsp and would recommend it to anyone who loves cinnamon)
3 large mushy bananas, mashed
75 g vegetable or sunflower oil (weight)
50 g walnuts (or other nuts or dried fruits)
Method

1. Preheat the oven to 180°C and get the muffin cases ready.
2. Add the mashed bananas, sugar and oil to a large mixing bowl and mix well.
3. Add the sieved flour, baking powder and cinnamon/ mixed spice and mix until combined.
4. Stir in the nuts/ dried fruit and spoon into the muffin cases.
5. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
6. To make as a bread, bake in a greased and lined loaf tin at 180°C for 20 minutes, then check. If the loaf is browning, cover with foil and bake for another 40 minutes or until a tooth pick comes out clean. Remove from the tin after cooling for 10-15 minutes. Allow to cool completely before slicing.
7. To make as a cake, bake in a greased 8 inch cake tin at 180°C for 40-45 minutes or until a toothpick come out clean. Allow to cool for 10-15 minutes before removing from the to and cooling completely on a wire rack.

Original recipe: Vegan banana bread
Like I said, a very simple recipe with scrumptious results! Because vegan muffins are usually made with oil, they are often more moist and soft than their non-vegan counterparts - try them and see for yourself!!

Week 11 Dish 2: Vegan pumpkin muffins (ghosts and pumpkins)

Happy Halloween!!!! Yes, I know I'm a day late but I just completely forgot yesterday.... I blame the excitement of going clay pigeon shooting!!! That's right, the GP took me clay pigeon shooting - it was so much fun (even though I was pretty rubbish haha). I definitely want to go again - who wants to take me next time? :p

The recipe for today is pumpkin muffins! 'More pumpkin?! Why!?' I hear you say....trust me, these are too good not to make (and I still have enough pumpkin left for one more recipe - I know you're excited :p). I made them for the GPs that I'm staying with on Tuesday and thought I would post them on Halloween (I'm sure you can understand why from the picture below) but it's a bit late now, oh well! I hope you appreciate the ghosts and pumpkin shapes, I bought the silicone moulds from aldi (cheap but fantastic).

Ingredients
1 cup plain flour
3/4 cups whole wheat flour
3/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp mixed spice
1 cup pumpkin puree
1/2 cup soya milk
1/4 cup vegetable oil
1/4 cup apple sauce
2 tbsp treacle
Method

1. Preheat oven to 200 degrees C and prepare a muffin tray with muffin cups.
2. Mix the flours, sugar, baking powder, salt and spices.
3. In a separate bowl, whisk together the pumpkin, soya milk, oil and treacle. Pour the wet ingredients into the dry and mix until well combined.
4. Fill the muffin cups 3/4 full and bake for 18 to 20 minutes or until a toothpick comes out clean.

Original recipe: The best pumpkin muffins

This weekend is Diwali, so I hope to make some vegan Indian sweets - I'm quite excited!

Week 6 Dish 1: Vegan carrot raisin walnut muffins

It's my last week at my current placement. I'm quite sad because it's so close and convenient, and I feel like I've gotten to know the team so well! But I must move on...to surgery, with early mornings and a longer commute. Ah well!

This week I've started with more muffins! I love my muffins, fairly healthy, easy to take to work and quite filling too. I've been wanting to make these for a while but I keep buying exotic summery fruits that I have to use before they go rotten! Now that there's nothing exotic left (or not for a reasonable price anyway - I'm a student after all) I thought it's the perfect time for carrots to make an appearance. Again, an easy recipe with yummy results!

Makes 12
Ingredients
1 1/2 cups wholemeal flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 tsp cinnamon
1/2 cup soya milk
3/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup raisins
2 cups grated carrots
1/2 cup chopped walnuts
Method

1. Preheat the oven to 180 degrees C and line a muffin tin.
2. In a large mixing bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon.
3. Make a well in the centre and add the milk, applesauce and vanilla. Mix until just combined.
4. Add the carrots, raisins and nuts, and fold until uniform.
5. Put the batter equally in the 12 muffin cups and bake for 25-30 minutes or until a toothpick comes out clean.

Again these are really moist so store in the fridge after a couple of days if they haven't been eaten :D

Week 2 Dish 2: Vegan courgette date muffins

I recently discovered Church Street market near Edgware Road thanks to a fellow medical student. It sells really cheap fruit and veg (amongst other things) - perfect for my vegan baking experiments. I went to the market today and managed to buy so much, including mangoes, courgettes, melons, mushrooms, capsicums, pineapples, kiwis, doughnut peaches, the list goes on. I think that my arms almost fell off on the way home, but worth it for £1 for a big bowlful of each!! So I thought this would be the perfect recipe for the courgettes that I got (6 for £1), and just in time for The Great British Bake Off muffin challenge (though mine are not english muffins)!

Makes 12 muffins
Ingredients
2 cups wholemeal flour
2 tsps baking powder
1 tsp bicarbonate of soda
1/4 tsp ginger
2 tsp cinnamon
1/4 tsp salt
1/2 cup applesauce
1/4 cup coconut or olive oil (you can buy coconut oil from VB, it's really expensive in health food shops)
1/4 cup soya milk
1/2 cup sugar
1 1/4 cup grated courgette
2/3 cup chopped dates, tossed in a little flour so that they don't clump together
Method

1. Preheat oven to 180°C and get the muffin tray ready.
2. Mix all the dry ingredients (except sugar) in a large bowl.
3. Whisk together the applesauce, oil, milk, and sugar, and pour them into the dry ingredients.
4. Fold ingredients together until just mixed, and then fold in the courgette and dates.
5. Spoon batter into the muffin tray and bake for 12-15 minutes until golden brown.

Original recipe: Vegan zucchini date muffins

Just a note - these are not overly sweet, making them perfect for breakfast or an afternoon snack. Let me know what you think!

Week 1 Dish 2: Ultimate vegan mango and coconut muffins

This recipe is actually one of the MOST DELICIOUS things I have EVER baked. I cannot even describe the heavenly smell in my kitchen right now, let alone the taste of these gorgeous muffins. Please make these before mango season finishes, or you are missing out! Inspiration for this recipe was that I needed something amazing to eat while watching The Great British Bake Off.

 

Makes 10 muffins
Ingredients
250 g plain flour
1 tbsp baking powder
1 tbsp linseed meal (ground linseeds - I bought whole linseeds from asda and ground them myself. Also know as flaxseed and available from Hollan and Barret too [but more expensive there])
55 g desiccated coconut, plus extra for topping
125 g caster sugar
1/3 tsp ground cardamom
175 ml soya milk
5 tbsp rapeseed oil (you can also use canola oil - I think they are more or less the same thing)
250 g fresh, ripe mango, chopped
Method

1. Preheat oven to 190° and place 10 muffin cases in a muffin tray.
2. Sift together the flour and baking powder.Mix in the linseed meal, coconut, cardamom and sugar.
3. Whisk together the soya milk and oil and stir into the mixture, adding the mango at the same time. Do not over-mix, only mix until just combined.
4. Share the mix equally between the 10 muffin cases and sprinkle each with coconut. Bake for 25-30 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Leave to cool for 5 minutes before removing from the tray.

Original recipe from Vegan 100 everyday recipes by Parragon books.