A recipe for Muffin com litter which is a great option for breakfast, as a snack or for afternoon tea. It is almost completely integral and not so accidentally vegan.
Generally, when I do revenues which end up being vegan it’s more for accident than planning. The focus is more on leaving cheaplike the Vegan Chocolate Cookie.
But for the Whole Apple MuffinI wanted it to be integral e vegan. How the recipe is smallerit becomes easier to do some substitutions and don’t use expensive ingredients or difficult to find.
The mass is almost totally integral. Did not 100% integralBecause the texture would be compromised. That’s why there’s a part of regular flour in the recipe and as the focus on recipes is to be delicious, for me, it is valid.
The basis for the Apple Muffin it was Chocolate Chip Muffin and it goes cow milk. So, to make the replacement I opted for coconut milk because it is easier to find and, generally, cheaper. I believe that a vegetable drink made from chestnuts would be delicious too.
To exchange the ovo it’s a little more complicated. Egg is a food e INGREDIENTS complex, a mixture of various substances e functions within the recipe. Be to give structureto add moistureinfluence the texture e flavor.
One of the most common is to use linseed or chia. I tested it with flaxseed (which worked), but I chose an easier one made with chemical yeast. The chance of having yeast at home is greater than flaxseed, not to mention its use.
Directions for Vegan Whole Wheat Muffin
- Leite: I used coconut milk, but it could be used chestnut vegetable drink. If you use it, be it those without so many thickeners (some are influenced by heat) so as not to alter the structure of the dough. If you don’t want it to be vegan, you can use cow’s milk.
- Flour: it is almost completely wholemeal, as I added a little normal wheat flour. If it was 100% whole grain it would be heavier and it wasn’t the texture I was looking for.
- Yeast: It seems like a lot and it is, but there are several reasons. Because it has wholemeal flour and to be an egg substitute. Believe me, it works. And I don’t recommend replacing it with baking soda (Learn more: Yeast and Bicarbonate).
- Ovo: there are several substitution options, I wouldn’t say that they are all universal for any recipe. Since the muffin is a small recipe and baked individually, it is easier. For the Apple Muffin tested with flaxseed mixture (30mL water + 10g crushed linseed) which works too. However, I liked the result better yeast mix (30 mL water + 6g oil + 10g chemical yeast), easier to find, have at home and was the one I listed in the recipe.
Whole-Wheat Apple and Cinnamon Muffin (Vegan)
Makes: 6 units
Apple with Spices
- 360 g litter (chopped; about 2 medium units)
- 15 g (1 soup spoon) crystal Sugar
- 3 g (½ teaspoon) cinnamon powder (August)
- 0,5 g (¼ teaspoon) ginger powder (optional)
- 10 mL (2 teaspoons) vanilla extract (or 5mL essence)
Mass do Muffin
- 125 mL (½ cup) whole coconut milk
- 100 g (½ cup) crystal Sugar
- 66 mL (¼ cup + 1 teaspoon) vegetable oil
- 30 mL (2 soup spoons) water
- 170 g (¾ cup) whole wheat flour
- 60 g (¼ cup) wheat flour
- 20 g (4 teaspoons) chemical baking powder
- 1,5 g (¼ teaspoon) refined salt
- 3 g (½ teaspoon) cinnamon powder (August)
- 50 g pearl sugar (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
Apple and Spices
- Cut the apples into cubes and remove the seeds, you can leave the skin on.
- Mix with sugar (15g), cinnamon (1 teaspoon), ginger (¼ teaspoon, if using) and vanilla in a bowl. Let it rest for 10 minutes.
Mass do Muffin
- Preheat the oven to 180°C, place the paper cases in a 6-cavity cupcake/muffin tin. The shapes used are of the tulip type.
- Beat milk, sugar, oil, water with a whisk (fouet or mixer) until well mixed, about 1-2 minutes.
- Set aside about ¾ cup of the spiced apple. Add wheat flour (whole and white), yeast, salt, cinnamon, the rest of the apple and mix until smooth.
- Divide the dough between the 6 cavities, place the apple on top with separated cinnamon and pearl sugar, if using (or demerara sugar). This step needs to be a little faster, the yeast will start to act.
- Bake at 180°C for 40-45 minutes or until a toothpick comes out clean, remove from the oven.
- Serve warm or at room temperature. If you are going to eat it after it has been cold or iced, heating it in the microwave for 15 seconds is great. Store in the refrigerator.
- Coconut milk: technically it can be any liquid that has a fat content, if you want you can use regular milk too. However, the texture may be different if you use vegetable drinks that contain starch and/or thickeners that are influenced by heat.
- Ovo: it was replaced by adding 30 mL of water (about 2 tablespoons), 6g of oil (about 1 teaspoon) and 10g of chemical yeast (about 2 teaspoons). These quantities are already included in the recipe.
- Cinnamon and ginger: the quantities are to taste, in the recipe I put what I know. If you want to add more or less, feel free.
- paper shape: the paper molds used are taller than the usual molds, so they fit more dough. And I bought it ready-made in a confectionery store. In the lower ones, you can get a total of 8-9 muffins.
- Pearl sugar: is sugar in the form of crunchy crystals, generally sold in confectionery stores. You don’t need to put it on, okay?
