DRY:
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup vegan margarine
1/2 nuts, coarsely chopped
1/4-1/2 cup vegan chocolate chips
WET:
1 egg equivalent (EnerG egg replacer)
1 cup sourdough starter
1 cup very ripe mashed banana
Mix all dry ingredients together. Add in shortening or margarine, cut in with mixer until crumbly. Add in nuts and choc chips.
Mix all wet ingredients in separate container, then, fold wet ingredients into dry ingredients. Mix until blended only, don't over mix. Let sit for about 5 min. Spoon into muffin tins. Top with sugar.
Bake 350 for about 30 min, until toothpick inserted comes out clean when inserted into the center of the muffin.
These vegan muffins have a very fine texture. Addictive. Try and eat just one. Great use of that sourdough starter when you don't have time to get bread going.
If you place all the ingredients in a loaf pan rather than muffin tins, increase the baking time.
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup vegan margarine
1/2 nuts, coarsely chopped
1/4-1/2 cup vegan chocolate chips
WET:
1 egg equivalent (EnerG egg replacer)
1 cup sourdough starter
1 cup very ripe mashed banana
Mix all dry ingredients together. Add in shortening or margarine, cut in with mixer until crumbly. Add in nuts and choc chips.
Mix all wet ingredients in separate container, then, fold wet ingredients into dry ingredients. Mix until blended only, don't over mix. Let sit for about 5 min. Spoon into muffin tins. Top with sugar.
Bake 350 for about 30 min, until toothpick inserted comes out clean when inserted into the center of the muffin.
These vegan muffins have a very fine texture. Addictive. Try and eat just one. Great use of that sourdough starter when you don't have time to get bread going.
If you place all the ingredients in a loaf pan rather than muffin tins, increase the baking time.
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