Hello! Last night I found a recipe on VegNews for Apple Walnut Muffins by Ellen and Jill Abrahamand. On a whim I decided to try it out and I’m so glad I did! This turned out to be one of the best vegan muffins I have ever made – the texture is great and the taste really comes through. I made a few changes to the original recipe like adding Indian-spices, using dried apples and adding fat to the topping. Their recipe is also gluten-free but I used plain old unbleached all-purpose flour. Please let me know how your muffins turn out if you make this recipe.
Indian-Spiced Apple Walnut Muffins
Makes 18 muffins
Preheat your oven to 350F. Prepare the muffin tin with oil or use liners.
For the batter:
- 1/2 cup oil
- 1/2 cup maple syrup
- 1 cup almond or soy milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla
- 1/2 cup chopped walnuts
- 2 cups freeze-dried apples or dried apples, chopped finely
- 1/2 cup sugar
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 1/4 tsp ground cloves (optional)
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
Mix together the following in a small bowl and keep aside for the topping:
- 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup freeze-dried apples or dried apples, chopped finely
- pinch of salt
- 1 tsp cinnamon
- 3 tbsp melted Earth Balance or other margarine
To make the batter: In a bowl, mix the oil, maple syrup, almond or soy milk, vinegar, and vanilla. In a larger bowl, mix together the walnuts, apples and sugar, cinnamon, cardamom and cloves. Sift in the flour, baking soda, baking powder and salt. Mix all the dry ingredients together. Now give your wet ingredients a quick stir and pour into the dry, mixing by hand with a whisk or dough mixer. Don’t over mix. Measure into your muffin tin and top with 1 – 2 tbsp of the topping mixture. Press the mixture in slightly.
Bake in the oven for 20 minutes, turn 1/4 of a turn and bake for another 5 minutes. Remove from the oven and allow to cool.