“Pumpkin” (aka delicata squash) Muffins:from VwaV. I replaced the 1 ¼ cups sugar with ¾ cup maple syrup, ¼ tsp baking soda (check out Cook’s Thesaurus for substitutions), and ¼ cup date sugar, which didn’t really produce any noticable differences from the last batch I made. Muffins were moist and yummy.
Cornbread Muffins:from The Yoga Cookbook. This is my favorite cornbread recipe of all time. The cookbook itself is not entirely vegan but is lacto-vegetarian (+honey) and is written according to a traditional yogic diet (no onion, garlic, eggs, meat, etc.). Most of the recipes can be prepared vegan by simply substituting oil for butter/ghee, non-dairy milk for milk, agave for honey, etc. The cornbread recipe said that it would produce 24 small muffins, but my second pan came out more like little corncakes because there wasn’t enough batter to go around. It’s kind of a fun size, though, which is why I didn’t redistribute the batter to make larger muffins.
Cornbread Muffins:from The Yoga Cookbook. This is my favorite cornbread recipe of all time. The cookbook itself is not entirely vegan but is lacto-vegetarian (+honey) and is written according to a traditional yogic diet (no onion, garlic, eggs, meat, etc.). Most of the recipes can be prepared vegan by simply substituting oil for butter/ghee, non-dairy milk for milk, agave for honey, etc. The cornbread recipe said that it would produce 24 small muffins, but my second pan came out more like little corncakes because there wasn’t enough batter to go around. It’s kind of a fun size, though, which is why I didn’t redistribute the batter to make larger muffins.