I have over ½ dozen scrap books in which I have compiled recipes over the years.
Mostly this was in the old days (a few years ago)! where I would cut out recipes from magazines and paste them in my recipe books – some of these recipes were Vegetarian – very few were Vegan.
I first became Vegetarian in my early 20’s a few years ago now! I remember thinking I could NEVER be Vegan – it was just too much, too extreme, how could you cook without eggs and cheese and butter…
Well times have changed! It’s so clear to me now that it’s easy peasy to cook without those ingredients, and the fact is that I’d rather!
So some of the recipes that will follow in this blog I have no idea where they originated – a lot from food & women’s magazines that my mum had around the house, some that I have downloaded from the internet and some I have made up from scratch.
Many I have made changes to – removed an ingredient if I didn’t like it, morphed it from a recipe that requires animal products to Vegan, or added something that I felt it needed…
Wherever possible I will credit the source of where I found a recipe – such as the following:
This recipe was inspired from the fantastic cook book (Vegan Cooking, Recipes for Health and Happiness) which I bought to get me started on my Vegan food journey. There are so many amazing recipes in this book and its sister book Vegan Cooking, Recipes for a Peaceful World)
I love these books! Not only are the recipes, as I cook my way through them, completely delish, it’s Australian so I recognise the ingredients. This is helpful when you’re starting out!
So Carrot Muffins – renamed Carrot & Spice Muffins!
Carrot & Spice Muffins
(recipe adapted from Vegan Cooking, Recipes for Health and Happiness) Amanda Quinn & Diipali Lilburne
2 cups flour (1cup organic non bleached self raising & 1 cup wholemeal flour)
2 tsp. baking powder
1 tsp. bicarb soda
1/3 cup castor sugar (infused with vanilla bean pod – see note)
1/3 cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
Pinch of cardamom
¼ cup sultanas
1/3 cup walnuts (chopped)
½ cup sunflower oil
1 cup soy milk (or almond milk)
½ tsp vanilla concentrated extract (or 1 tsp of essence)
1 carrot (medium to large) coarsely grated
Place a Vanilla Bean pod into a jar of castor sugar – it infuses through the castor sugar and adds a hint of vanilla – yum!
What to do:
Preheat your oven to 180° C. Place muffin cups into a 12 hole muffin tray or grease & flour.
Sift together the flours, spices, baking powder, bicarb and sugars into a large mixing bowl. Then add your sultanas and walnuts – make sure you combine thoroughly. Make a well in the centre.
In a separate bowl mix together the oil, milk and vanilla and then pour into the well – gently mix until just combined. Add the carrot and fold through. Don’t overmix – less is more with muffins!
Spoon mixture into each individual muffin cup
Bake for approximately 20 minutes (check at 15 minutes – depending on how hot your oven in – especially if its fan forced – You want them lightly golden brown.
Cool slightly before moving from the tray.
Dust a little icing sugar over the muffins if you wish – and there you are – magic munchy muffins!