150 Best Vegan Muffin Recipes Cookbook {Rafflecopter Giveaway}

Vegan Muffin Recipes that are so easy to prepare you’ll say goodbye to mixes forever!

I was Blessed to receive 150 Best Vegan Muffin Recipes by Camilla Saulsbury for review.
ISBN-10: 0778802922
ISBN-EAN: 9780778802921
Publisher: Rose, Robert Incorporated

I’m up earlier than the boys on the weekend!  They usually sleep in and I’m the early bird.  I like to have a cuppa coffee in peace and quite and start breakfast before chaos ensues. Both Hubby and My Little Guy are crazy about muffins, which is perfect for me because they’re easy to bake and the leftovers are tasty for lunch or breakfast the next day!

If you like muffins from a mix then you should try baking them from scratch.  They’re really pretty easy to make and the great thing is if you have dietary restrictions you control what goes into the mix.  I bet you can’t find 150 vegan muffin mixes at your local supermarket! That’s what Camilla V. Saulsbury dishes up in 150 Best Vegan Muffin Recipes!

Before you turn on the oven take a few minutes to peruse this lovely book.  Baking muffins isn’t difficult but it is a bit of an art form so read “Muffin Mastery” to ensure that your vegan muffins will be absolute masterpieces! You’ll learn how to turn a standard muffin into a mini, jumbo and even a loaf!  Vegan ingredients and equipment are explained and then it’s onto the muffins!

From Breakfast Muffins to Coffeehouse Muffins to Lunch and Supper Muffins to Global Muffins there are enough vegan muffin recipes in this book to keep me busy for quite a while!  A few are a bit foreign to me, like the Tabbouleh Muffins (I love tabbouleh but never thought to put it in a muffin) and Rose Water Muffins.  But most sound so incredibly luscious they made me hungry as I perused the book for ideas!

I’m ashamed to admit that I’m guilty of making mostly sweet breakfast-type muffins. 150 Best Vegan Muffin Recipes is going to change that. There are dozens upon dozens of savory muffin recipes in this cookbook that would be delicious for breakfast, brunch, lunch or with dinner! And they are so easy to make!

My Favorites

• Dark Chocolate Muffins
• Georgia Peach Muffins
• Cinnamon Cracked Wheat Muffins
• Kasha Muffins – I love kasha and never thought I could make a muffin with it!  YUM!
• French Toast Muffins – Flavored with pure maple syrup!
• Carrot Cake Muffins
• Chai Latte Muffins
• Spinach Basil Muffins
• Fresh Broccoli Muffins
• Scallion, Cranberry and Horseradish Muffins
• Mexican Chocolate Muffins
• Raspberry Trifle Muffins
• Sweet Tahini Muffin

Here’s a savory, vegan muffin recipe that I know you’re going to love! Ancho Chile and Cherry Tomato Muffins are a perfect accompaniment to a backyard barbeque.  They’re easy to prepare, taste wonderful and they look pretty on a buffet table!

Ancho Chile and Cherry Tomato Muffins
Makes 12 muffins
Preheat oven to 400°F (200°C)
12-cup muffin pan, greased
The slightly smoky hit of heat from ancho chile powder is a great foil for the bright, fresh flavor of tomatoes and the intense onion flavor of fresh green onions. Tomatoes of all varieties are high in vitamin C and lycopene. Green onions also have high levels of vitamin C, as well as vitamin A.

Ingredients

• 1⅓ cups non-dairy milk (soy, almond, rice or hemp)
• 1 tbsp cider vinegar
• 2 cups all-purpose flour
• ½ cup yellow cornmeal
• 1 tbsp baking powder
• 1 tsp ancho chile powder
• 3⁄4 tsp ground cumin
• ½ tsp  baking soda
• ½ tsp  salt
• ⅓ cup vegetable oil
• 1½ cups cherry tomatoes, quartered
• ½ cup chopped green onions (scallions)

Directions

1. In a glass measuring cup, combine milk and vinegar. Let stand for 5 minutes.
2. In a large bowl, whisk together flour, cornmeal, baking powder, ancho chile powder, cumin, baking soda and salt.
3. Whisk oil into the milk mixture until well blended. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in tomatoes and green onions.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 20 to 25 minutes or until tops are light golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool slightly. Serve warm.

Excerpted from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury © Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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The generous folks at Robert Rose, Inc. are going to Bless THREE Leslie Loves Veggies Readers with a copy of 150 Best Vegan Muffin Recipes by Camilla Saulsbury {$19.95 Value} Thank you so much!

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No Purchase Necessary. Void where prohibited by law. Many thanks to Robert Rose, Inc. who provided a product or sample for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” This Giveaway is brought to you by Robert Rose, Inc. and is not sponsored, endorsed or administered by, or associated with Facebook. Good Luck!