A game of mancala and a glass of cold milk is the only thing that could possibly make these muffins any better than they already are. Just sayin’
- 2 1/4 cups Whole Wheat Flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamon
- 1 cup diced figs (or dates)
- 1/2 cup diced peanuts
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups tomato juice or blended vegetable juice (e.g., V8)
- Dark Chocolate Bar (I used 3 large squares of chocolate)
- Sugar for the tops of the muffins
The chocolate kept its shape and made a nice little well of dark deliciousness. I used a bar that had 80% Cocoa so it was super dark and yummy. You can also see bits of the fig in the pic. The muffin’s orange color comes from the Tomato Juice, which you can’t really taste at all.
1) Preheat the oven to 400°F. Lightly grease and flour muffin cups.
2) Whisk together all the dry ingredients, including the Flour, Sugar, Salt, Baking Powder, Baking Soda, Cardamon, Figs and Peanuts.
3) In a blender, whisk together the Vanilla, Vegetable Oil, and Tomato juice.
4) Stir the wet ingredients into the dry ingredients; don’t over-mix, stir just until everything is moistened.
5) Spoon the batter into the prepared muffin cups, filling each nearly full.
6) Sprinkle the tops with coarse white sparkling sugar, if desired. (OF COURSE it is desired!)
7) Bake the muffins for 5 minutes
8) Cut the chocolate squares into quarters so you have 12 quarters and put one quarter into each of the partially baked muffins
9) Continue baking for 18 to 20 minutes, until they’ve domed nicely and they’re lightly browned around the edges. And they pass the toothpick test.
10) Remove the muffins from the oven, and transfer them to a rack to cool.
These are super yummy. The cardamon and fig combo is out of this world. And my tasters thought they were some of the best muffins they’d ever had. They aren’t too moist so I suspect they would travel pretty well, but, frankly, they were consumed too quickly to make it to the Post Office.
Yield: 12 muffins.
Looking for other Vegan Muffin recipes? Just type VEGAN in the search field to the left.
Leave a comment | tags: Muffin, Muffin Monday, Vegan | posted in Dark Chocolate, Fig, Muffin Monday, Muffins, Vegan
Almond Currant muffins cooling
2 cups Whole Wheat Flour
2/3 cups Sugar
1 Tablespoon Baking Powder
1 Teaspoon Salt
1/2 cup Vegetable Oil
1 1/2 cups Almond Milk
1 teaspoon Vanilla Extract
1/2 cup Slivered Almonds
3/4 cup Currants
1. Preheat oven to 350 degrees. Prep 12 muffin cups with baking spray.
2. In a large bowl combine the Flour, Sugar, Baking Powder, and Salt.
3. In a large measuring cup combine Vegetable Oil, Milk and Vanilla Extract.
4. Add the wet mixture to the dry and stir until well incorporated.
5. Add the Almonds and Currants.
6. Divide evenly into the muffin cups.
The Almond Currant muffins before they went into the oven.
7. Bake for 20-25 minutes until muffins pass the tooth pick test.
8. Cool on a wire rack.
Yum. The final product.
I have a friend who is trying to follow a Vegan diet, so I wanted to do a few more Vegan friendly recipes. I think this one works. I hope my Vegan readers will let me know if I missed anything!
I wasn’t sure what I wanted to put in these muffins, but I had the currants left over from some Irish Soda Bread and I thought… why not? They are really nice with the almond (which is another left over ingredient.) Hope you like them!
8 Comments | tags: Almond, Currents, Muffin, Vegan | posted in Muffin Monday, Muffins, Vegan