MMM! Carrot raisin muffins with cream cheese icing. (VEGAN!) From vegan with a vengeance. I think muffins are great fall treats because of all the yummy spices like cinnamon, ginger, and nutmeg.
I absolutely despise ginger. The texture just bugs me, (its stringy!) the taste is super strong, and I cant bring myself to like it. Even when its candied and drenched in sugar, I still hate it! I hate ginger ale too, and that freaking stupid chocolate covered ginger from whole foods. (TRIED SOME: VERDICT-BLEGH)
So why is it that my favorite kind of tofu dish in the entire world is ginger baked tofu? The world will never know...Maybe because its just marinated in ginger and I dont actually have to chew on slimy stringy knobs of weirdness. I added like 1/4 tsp powdered ginger to the muffins, and its not a big taste, I thought it would just be a good flavor enhancer; and I dont mind it. I guess ginger and I have to take our relationship slowly...baking it into yummy comforting dishes (LIKE MUFFINS AND STUFF) and marinating it. Maybe our relationship will never be healed. I guess I can't be best friends with every food. :D (Also included: papayas, wasabi, fresh apricots.)
Moving on to the muffin recipe.
1/2 cup raisins
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1 cup nondairy milk
1/4 cup canola oil
1 tsp vanilla
2 cups grated carrot
Preheat oven to 400'F. Line a muffin tin with cups and spray with cooking spray.
Soak the raisins in a bowl of boiled water and begin prepping the batter. Sift the flour, baking soda and powder, salt, spices, and sugar in a large bowl. In a small bowl, mix the milk, oil, and vanilla, and add it to the dry ingredients. (I added a little molasses to the wet and decreased the amount of sugar a bit in the dry...very yummy.) Mix until just combined. Fold in the grated carrots. Remove raisins from the water and add those too.
Fill the muffin cups 3/4 full, and bake 18-22 minutes. Let cool on a rack, serve with vegan cream cheese frosting!
8 oz tofutti cream cheese
1 cup powdered sugar
1/4 cup vegan margarine
Cream together, get all the clumps of sugar out, and spread on the muffins! Yum.
These were some banana nut flax ones that I made tonight. Minis! I love mini muffins. So cute. Didn't use a recipe, but roughly the same dry ingredients from the previous recipe above, plus 1 1/2 mashed bananas, 2 handfuls walnuts, and 2 T flax. I think! But it wasn't exact.
Gotta clean a little, get ready for school (5 days!?!?!) and whatnot. I have some cooking coming up after labor day weekend, so stay tuned :D