Vegan Peach Almond Muffin Recipe
Dairy-Free Vegetarian Peach Muffins with Flaxseed Egg-Substitute
Jan 13, 2008
Peaches ~ A Taste of Summer
The intoxicating aroma of Peach Almond Muffins wafting out of a hot oven is almost impossible to resist. Use ripe peaches in the heat of summer, or use canned peaches in the winter to remind you of the lazy days of summer. This vegan muffin recipe uses a flaxseed egg-substitute and is part of an on-going series called "Healthy Baking Made Delicious".
A Word About Honey:
Some vegans maintain that honey is an animal product and will not use it. Others believe it is an animal by-product and therefore it is allowed. Purists can substitute barley malt, maple syrup, molasses or corn syrup in it's place. It will however, alter the taste a little.
Tips, Tricks and Techniques:
- Use the "Mother" recipe for Flaxseed Egg Substitute.
- Wet stuff means just that, anything liquid.
- Dry stuff means all dry ingredients.
- Flour: Pastry flour is the secret ingredient in these muffins. It produces a muffin with a moist tender crumb. If you can't find pastry flour, double sifting King Arthur unbleached flour will help.
- Goodies are all the delicious extras that are thrown in at the end and can be varied.
- Peaches: Fresh is better, but they'll have to be peeled and pitted first. If they're ripe, this can be done with a paring knife. If not, dip them in boiling hot water for 30-60 seconds to loosen the skin. It should peel right off. Unsweetened canned peaches are another good choice. They need to be completely drained and blotted dry first.
- Almonds: Toast almonds on a dry cookie sheet at 350 degrees for 15-20 minutes until lightly browned and smelling good.
- Muffin pans:Non-stick pans like Baker's Secret are great, or use muffin papers. This recipe can also be baked in mini loaf pans. Increase baking time accordingly.
- Baking: All ovens were not created equal. Baking time may vary from oven to oven. Always preheat. Resist opening the oven for the first 15 minutes of baking.
- Freezing: This recipe makes 30 muffins, making it a great breakfast and snack choice for Once-a-month cooking. Use an airtight container, layer muffins between wax paper or paper towel.
The Recipe: Vegan Peach Almond Muffins
Wet Stuff:
- 1 1/4 cups soy, rice or almond milk
- 1 cup flaxseed egg substitute
- 1 cup canola oil
- 1 1/2 cups honey or substitute
- 3/4 cup orange juice concentrate, do not reconstitute
- 1 Tbsp almond extract
Dry Stuff:
- 7 1/2 cups whole wheat pastry flour, sifted
- 2 cups almonds, sliced and toasted lightly
- 4 1/2 tsp baking powder
- 1 1/2 tsp baking soda
Goodies:
- 4 1/2 cups peaches, fresh or frozen, drained, blotted and chopped small
- Raw sugar for sprinkling on top
Muffin How-To's:
- Sift all dry stuff into large bowl and set aside.
- Whip all wet stuff 2 - 3 minutes with a high-speed mixer.
- Blend wet into dry and fold in peaches using a spatula or wooden spoon. Do NOT over mix.
- Spray muffin pans with vegetable spray, or use muffin papers.
- Using a cookie scoop, fill muffin cups 3/4 full with batter.
- Sprinkle a little raw sugar on top of each muffin before baking.
- Bake at 375 degrees for 22-28 minutes, or until muffin springs back when touched.
- Makes 30 regular size muffins
For more muffin recipes in the series "Healthy Baking Made Delicious"
- Vegan Fruit Muffins
- Vegan Carob Muffins
- Vegan Raisin Bran Muffins
- Best Vegan Blueberry Muffins
- Vegan Carrot Cake Muffins
- Vegan Lemon Poppy Seed Muffins
- Vegan Pumpkin Muffins and Vegan Banana Muffins
Refer to the article Kitchen Supplies For Vegan Bakers for tips on; Appliances, Ingredients, Tips, Gadgets & Techniques for Vegan Baking. It will tell you what some of these ingredients are, where to get them and how to make vegan baked goods.
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