Coriander leaves, roasted fava beans, shredded chile peppers, mushrooms, and chile bamboo shoots make excellent garnishes. accompany with jasmine rice.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 2 dozen muffins |
Ingredients
- cooking spray
- 2 cups soy milk
- ¾ cup unsweetened applesauce
- 2 tablespoons white vinegar
- 4 teaspoons vanilla extract
- 2 ½ cups white whole wheat flour
- 2 cups turbinado sugar
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup diced strawberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
- Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
- Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
- Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
- Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.
Reviews
These were very good–the only thing I did was add about double the strawberries. They are very moist, rose nicely and are just sweet enough. I only made half a batch, which is probably a good thing, because they really do taste best the first day. They get a little gooey the next day and more so the third. I used all regular whole wheat flour, because that’s all I had. I will probably try these again.