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Spice Muffins

What you need: 

2 cups any kind of flour
1 1/3 cups sugar
4 teaspoon baking powder
1 1/2 teaspoon allspice
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 can condensed tomato soup, about 10-11 oz(I know this sounds weird)
1/2 cup shortening (veggie of course)
egg replacement for two eggs (I use flax seeds, but I guess other stuff would work)
1/4 cup water

What you do: 

Preheat oven to 350 degrees. Combine first seven ingredients, then add soup, shortening, eggs and water. Beat for about four minutes on high (if using electric mixer)
Put batter into lined or greased muffin cups, bake for 30 minutes. Tastes great with oranges (don't ask me why). I make these muffins every sunday, and even my mom loves them, (shes not vegan).

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

EEEEEEEEEEEEEK! These were fantastic!
We all loved them! I used NO shortening, but added about 1/4 cup oil and about 3/4 cup applesauce.
I loved surprising my husband and friends after they ate them that there was tomato soup in them.... they were shocked because you would have no idea. I think it definitely adds to the fluffyness and makes them moist and yummy!

THANKS FOR THE RECIPE!!

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yum!
the batter for this recipe smells incredible and is the fluffiest i've ever seen. i made 9 jumbo muffins with it.
i soaked raisins in boiling hot water for about 15 muffins to plump them up, and added them to the batter. i like my muffins to have add-ins inside.
next time, i'll probably give a try to applesauce instead of shortening, just because i could go for healthier baked goods right now, after the holidays.

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fantastic! all of my omnivore family loved it. i usually have the worst luck with muffins, but these raised perfectly and ended up being just fluffy and moist enough. i even got requests to make more, and will be. i used ener-g egg replacer, which worked (obviously) fine.

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I was skeptical at first, but it turns out that these are amazing. They made way more than 12 muffins though! For egg replacer, I used three tablespoons each of applesauce, cornstarch and arrowroot powder.

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