Muffins, Muffins, and more muffins!

I recently got ‘The 100 Best Vegan Baking Recipes’ by Kris Holechek, and have been in a baking stupor ever since.

The book has cookies, breads, muffins, cakes, easy bake oven recipes/ single serving recipes, and some other yeasted recipes. Everything is really fast and easy to make ( although I tend to start modifying things and end up with a more complicated but just as delicious recipe)

The first two days I made 3 loaves of banana bread. Yep, 3 loaves. But I didn’t get a picture because they were usually gone by the time I found my camera. they were kind of small loaves, but that's perfect, because then I can make a bigger variety of things.

Next, Corn bread. Which I don’t have a picture of either. Darn. However, it was really delicious sweet cornbread.

Then, finally…*drum roll* ‘Randy’s Upside Down Sticky Muffins’ Which are those rolls with gooey pecan syrup on the bottom in muffins form.

this one was just a mini loaf made out of some extra batter. The plain one was really good toasted with Earth Balance.

These muffins were so good I used one as motivation to break my personal record at a Cross Country Meet. I wouldn’t eat it unless I did.  and guess what? I did! So i managed to sneak my muffin on to the bus and eat it on the way home. Delicious.

Today, Its my version(I pretty much completely changed the recipe) of the Peary Berry Muffins.

Here is how I did it.

Apple-Pearamon Muffins

2 1/4 c. whole wheat pastry flour

1/2 c. maple syrup or agave  nectar

1 teaspoon baking power ( 2 for low altitude)

1/8 teaspoon salt

1/2 teaspoon apple cider vinegar

1/4 c. cinnamon or regular applesauce

1 cup almond/soy/rice milk

2 medium pears, peeled and shredded

1 c. apple, peeled, cored, and shredded.

1/4 teaspoon ground cinnamon

Preheat oven to 400. Grease or line about 16 muffin cups.

Combine Dry Ingredients in a large bowl. Combine wet ingredients in a separate bowl. Make a well in the dry ingredients and pour in wet ingredients and fruit. Mix until just combined.  Scoop into muffin cups until 3/4 full and bake for 20-25 minutes. Make sure to check these after they get out of the oven to make sure the bottoms of the muffins are baked through.