Mini Chocolate Chip Bundts

Mini Chocolate Chip Bundts

Mini Chocolate Chip Bundts

Specialized baking pans fascinate me. I sit in the store, staring, and wonder what I will create in them. My mini bundt pans have been calling to me since I bought them a few months ago. They came to mind when I decided I needed a treat that would bake in far less time then a full sized cake. A quick bread recipe seemed perfect to adapt to the mini bundts.

To veganize the recipe, I used the vegan equivalents of butter, eggs, and yogurt. For high altitude I added non-dairy milk for a bit of moisture. To make the recipe healthier I used mostly whole wheat flour. To then make the recipe tastier I added chocolate chips because chocolate is always welcome in my baked goods. The mini bundts turned out adorable, but if you don’t collect pans (as I do) you can make standard-sized muffins and bake them at 350F for 26 to 30 minutes.

Mini Chocolate Chip Bundts adapted from Mini Yogurt Tea Breads
2 TBS flaxseeds
6 TBS water
1 1/2 cup whole wheat flour
1/2 cup + 1 TBS all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
4 TBS vegan margarine, melted
1/4 cup vegetable oil
1 cup vegan sugar
2 tsp vanilla extract
1 TBS non-dairy milk
1 1/4 cup plain non-dairy yogurt
2/3 cup chocolate chips
Preheat oven to 325F. Spray mini bundt pan with cooking spray. Whisk together flaxseeds and water and put aside to gel. Sift together flours, baking powder, baking soda and salt. In a large bowl, whisk together melted margarine, oil, sugar, vanilla and milk for 30 seconds. Whisk in flaxseed slurry. Whisk in yogurt in 3 additions, alternating with additions of flour mixture. Stir in chocolate chips.
Divide batter in prepared pan and bake until a toothpick inserted comes out clean, 14 to 16 minutes. Cool in pan for 10 minutes, then remove mini cakes from pan and cool completely on a wire rack.

Until next time, happy baking!

Peach Streusel Muffins

Peach Streusel Muffins

Peach Streusel Muffins

This recipe was inspired by what I had in the cupboard and fridge. First I realized that I didn’t get blueberries at the store as planned for blueberry muffins. Then I saw that I had only a little non-dairy milk and vanilla. But the craziest thing was that I couldn’t find any flax seeds for a flax egg – they’ll probably fall at my feet tomorrow because I know they’re in there somewhere. I came across this recipe and saw that it could be adapted by what I had at hand and it gave me a chance to try chia egg as a replacer.

To make these vegan I used non-dairy milk, vegan margarine, and a chia egg for the non-vegan ingredients. For high altitude I added flour and milk and reduced baking powder. To make it healthier I used whole wheat instead of all purpose flour, and I made a streusel with dates instead of sugar. And, because I discovered I had frozen peaches, I used those for the fruit. The muffins turned out not too sweet and perfect for breakfast.

Peach Streusel Muffins adapted from Oatmeal Berry Streusel Muffins
for the streusel
1/4 cup oats
2 dates, pitted
1/8 cup walnuts
1/4 tsp ground cinnamon
for the muffins
1 TBS chia seeds, ground
3 TBS warm water
1.5 cups whole wheat flour
1 cup oat flour
3 tsp baking powder
1/2 tsp salt
1/4 cup vegan margarine, softened
1/3 cup sugar
1 tsp vanilla extract
1 cup + 2 TBS non-dairy milk
1 cup fresh or frozen chopped peaches
Preheat oven to 375°F. Line 12 cups of a muffin tin with paper liners. In a small bowl, whisk together chia seeds and warm water to make a chia egg. Set aside for 10 minutes to gel. In a food processor, pulse oats, dates, walnuts, and cinnamon until you have a crumbly texture. In a large bowl, whisk together flours, baking powder, and salt. In a medium bowl, cream margarine and sugar. Beat in chia egg, vanilla and non-dairy milk, and mix well. Add liquid ingredients to dry ingredients. Mix until dry ingredients are just moistened. Gently fold peaches into batter.
Distribute batter evenly into muffin cups and top each with streusel. Bake for 22-25 minutes, until a toothpick inserted in center of a muffin comes out clean. Cool for 5 minutes before removing to a wire rack.

Until next time, happy baking!

Donut Mini Muffins

Donut Mini Muffins

Donut Mini Muffins

In the past, I have tried (unsuccessfully) to make baked donuts. I even bought a donut pan but donated it after the utter failure of my baked creations. But I am still drawn to the idea of making donuts. It’s strange, really, because I am not a big fan of donuts. However, this week I delved into that arena again, this time changing a batch of mini donuts into mini muffins.

The recipe I uncovered was already vegan but I went one step beyond – I used aquafaba as the egg replacer. It worked beautifully, making light and fluffy muffins. The change I made for altitude was to use less baking powder. Besides that, I had fun using different donut themes for my muffins. I filled some with jam and smeared chocolate on top. Others I dipped into chocolate and then added sprinkles. I could have added powdered sugar to a few but the idea of only chocolate flavoring won out, as usual.

Donut Mini Muffins based on Vegan Mini Baked Donuts
Dry Ingredients
1 cup all purpose flour
1/2 cup vegan sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
Pinch ground cinnamon
Wet Ingredients
1/2 cup almond milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1/4 cup aquafaba
4 TBS vegan buttery spread (not buttery sticks)
Toppings
2 TBS vegan sprinkles
3 ounces vegan chocolate chips
Preheat oven to 350F. Put paper cups in 24 spaces of a mini muffin pan. In a bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a pan over medium low heat and mix until buttery spread is melted. This should not get too hot; just slightly warm. Add wet ingredients to dry and mix until just combined. Scoop into muffin cups. Bake for 12 minutes until almost browned on top and a tester comes out clean.
Cool completely on a wire rack before decorating. To decorate, put sprinkles on a plate then melt chocolate chips over a double boiler. Dip minis one-by-one into chocolate then into sprinkles. Makes 24.

Until next time, happy baking!

Mocha Muffins

Mocha Muffins

Mocha Muffins

Ah, just what Sunday needed – a muffin to go with a mocha. They needed to be filling for breakfast but not so sweet they competed with the latte. I found a recipe with coffee and chocolate flavors that complemented the caffeinated beverage and satisfied my hunger. They are best served warm so the chocolate is slightly melted and the coffee flavor shines.

They were already vegan because sometimes I am too lazy to figure out those substitutions before brunch. I made adjustments for altitude by adding more milk and reducing the baking powder. I also lowered the temperature to slow the rise and, oddly enough, they baked just fine at the same cooking time. To give a nod to healthy, I swapped some of the white flour with whole wheat. Also, because I ran out of chocolate chips, I made my own chunks by chopping up a dark chocolate bar. I recommend you always have dark chocolate on hand, then you can make chunks if you haven’t already snacked on the whole bar.

Mocha Muffins adapted from Cappuccino Chocolate Chip Mini Muffins
3/4 cup + 1 TBS plain dairy-free milk
2 TBS canola oil
2 TBS plain dairy-free yogurt
2 tsp apple cider vinegar
2 tsp vanilla extract
1 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup + 3 TBS vegan sugar
2 tsp instant espresso granules
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup vegan chocolate chunks
Preheat oven to 350F. Line a muffin tin with 11 paper liners. In a bowl, whisk together milk, oil, yogurt, vinegar, and vanilla. Let sit at room temperature for at least 5 minutes. In another bowl, whisk remaining ingredients well. Add wet ingredients and stir until just evenly mixed.
Spoon batter evenly among muffin cups so that each is half full. Bake for 14-16 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 10 minutes before removing from tin.

Until next time, happy baking!

Cinnamon Roll Muffins

cinnamon roll muffins

cinnamon roll muffins

After last week’s post on baking bread, I was craving cinnamon bread. But, as I mentioned, I don’t do yeast products. So, when I was scouring my recipe collection, one stood out – muffins based on cinnamon rolls. I could get my cinnamon cravings satisfied without proofing and kneading. Immediately I set out to make the rolls because they sounded easy and good. How good? Have you ever licked a (vegan) batter off of your fingers and then scooped more out of the bowl to eat? Yep, that good.

The recipe was already vegan (I did say it was easy) so all I had to do was adapt for altitude. I added flour and milk while reducing the baking powder. I also used less topping so it wouldn’t suffocate a muffin trying to rise at high altitude. Because I had vanilla flavored yogurt, I reduced the vanilla extract. I didn’t want to crowd out the cinnamon flavor. They seemed to turn out pretty good, but I should taste test another one or two to be sure.

Cinnamon Roll Muffins based on Cinnabon Muffins
Topping:
1 TBS coconut sugar
1/2 tsp cinnamon powder
Batter:
1 1/2 cups + 1 TBS all purpose flour
1/2 cup oat flour
1 1/4 tsp cinnamon powder
1/4 scant tsp sea salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup vanilla cashew yogurt
1/2 cup maple syrup
1/2 cup + 1 1/2 TBS almond milk
1 1/2 tsp vanilla extract
2 TBS raisins
Preheat oven to 350F and put paper liners in 11 cups of a regular muffin tin. In a small bowl, mix together topping ingredients and set aside. In a large bowl, sift together flours, cinnamon, salt, baking powder and baking soda. In a medium bowl, whisk together yogurt, milk, maple syrup, and vanilla. Stir in raisins. Add wet mixture to dry, stirring until just well combined.
Distribute batter evenly between 11 muffin cups. Sprinkle topping on each. Bake for 18-19 minutes, until an inserted toothpick comes out clean. Remove from oven and allow to cool on a cooling rack.

Until next time, happy baking!

Peanut Butter Jam Mookies

peanut butter jam mookiesSometimes when I am searching for a baking recipe, I base it solely on an ingredient in my arsenal. I recently got Coconut Sugar from Navitas Naturals so that became my inspiration for this week. Upon scouring my cookbook collection, I found a cookie recipe that suggested coconut sugar as a swap for dark brown sugar.

The recipe was already vegan so that part was accomplished. For altitude I had but to slightly reduce the amount of sugar and oil. I also chose to add jam on top to complement the peanut butter flavor. What I discovered after they baked was that they rose quite more than expected, especially as they were baked at high altitude. The cookbook describes them as a cookie, but I am inclined to see them as a marriage between a cookie and a muffin. That brings me to my new breakfast creation – the muffin-cookie, or mookie.

Peanut Butter Jam Mookies based on Crunchy Nutty Peanut Butter Hemp Cookies
1/2 cup smooth peanut butter
scant 1/3 cup refined coconut oil, softened
1/2 cup Navitas Naturals coconut sugar
1/4 cup organic sugar
1/2 cup almond milk
2 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour
1/3 cup plain hemp protein powder
3/4 tsp salt
several TBS jam
Preheat oven to 350F and lightly oil a standard muffin tin. In a stand mixer, beat together peanut butter, coconut oil, sugars, milk, and vanilla until smooth. In a bowl, whisk together oats, flours, protein powder, and salt. Mix dry ingredients into wet ingredients with a spatula. Fill muffin cups 2/3 full. Use a spoon to make an indent in the top of each and put jam in the indents. Bake for 14-17 minutes, or until firm. Remove from oven and cool on a wire rack in the muffin tin. Store in a loosely covered container. Makes 12 hearty mookies.

Until next time, happy baking!

Holiday Fruited Muffins

holiday fruit muffins’Tis the season for fruitcake, although I’m not a big fan. The jewel-toned rum-soaked fruit frightens me. But in the spirit of dried fruit studded bread, I went searching for an alternative. Thus, I give you my homage to holiday fruitcake, in muffin form.

I found a recipe for a bread that contained both dried and fresh fruit with the idea that the fresh fruit would lighten it. I then changed it up so the fresh to dried ratio was higher. For altitude I added a bit of flour and reduced the leaveners. For dryness at altitude I added more milk. Then, to combat the possibility of collapse, I made them into muffins.

Holiday Fruited Muffins loosely adapted from Peaceful Dumpling
1 cup whole wheat flour
1 cup + 1 TBS all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
dash salt
3 TBS sucanat
2 tsp cinnamon
1/4 tsp nutmeg
1 small apple, cored and cut into small chunks
4 Medjool dates, pitted and cut into small pieces
1/3 cup dried blueberries
1 cup + 2 TBS non-dairy milk
1 tsp apple cider vinegar
Heat oven to 350F and line a muffin tin with paper liners that have been lightly sprayed with oil. In a bowl, mix together milk and vinegar and let sit. In a large bowl, combine flours, baking powder, baking soda, salt, sucanat, and spices. Add apple, dates, and blueberries. Add sour milk to flour bowl and quickly combine. When just combined, transfer to muffin tin. Bake for 16-18 minutes or until toothpick comes out clean. Makes 1 dozen.

Until next time, happy baking!