19 June 2011

Saving the earth one muffin at a time

At EAT! Vancouver I talked to the people at the vegan booth and they gave me a little recipe booklet. Then at the next booth some guys handed me a bunch of packets of beef jerky. While I ate the jerky almost immediately, I am happy to report that I have now also tried a vegan recipe. The first vegan baking I have ever done: Vegan Carrot Muffins.

They taste... healthy. I think the recipe needs a little work (also I was low on maple syrup, though I like that they're not too sweet). ALSO I used a little less oil, and over 1 cup grated carrot (2 carrots).

Here's the original recipe, reprinted from Easy Vegan Recipes: Delicious, Animal-Friendly Fare from Compassion over Killing.

Carrot Muffins
serves 6–8

1 cup whole wheat flour
1 cup oat bran
1 Tbsp cornstarch
1 tsp baking soda
1 tsp baking powder
1 tsp all-spice
1/2 tsp cinnamon
2/3 cup grated carrots
1/3 cup maple syrup
1 cup water
1/4 cup canola oil

Preheat oven to 375°F.

Combine all dry ingredients plus carrots in a large mixing bowl. Add all of the wet ingredients, and mix well.

Pour batter into a lightly oiled muffin pan, and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. (Note: I used a mini-muffin tin, and probably only baked them for about 10 minutes, if that.)


  1. I have some vegan doughnuts for you to try. I mean, I ate the last batch, but I ordered some more for you.


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