Brown Sugar Fruit Cakes
Submitted by Claire
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| prep time: 15 minutes | cooking time: 20-25 minutes | makes 12 muffins |
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| I am not vegan, but a good friend of mine is so I am always trying to make treats we can both enjoy. I found this recipe in Martha Stuart's Everyday Food, but of course I made a few changes to make it vegan-friendly. |
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Equipment:
Either a standard muffin tin or jumbo miffin tins, depending on the size you would like.
Ingredients
1/3 cup of canola oil
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup of light brown sugar (plus 2 tablespoons for topping)
1 banana (mashed well)
2 tablespoons soymilk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
fruit choice (60 cherries, rasberries, etc)
Directions
1) Preheat oven to 350. Spray muffin tin. In a small bowl, wisk together flour, baking soda, and salt. (save for later)
2) Mix canola oil with 2/3 cup of brown sugar. Add banana. Beat in milk with lime juice, then vanilla, then flour mixture.
3) Fill muffin cups about 1/3 full. Place pieces of fruit (your choice, 5 cherries, 6 rasberries, 5 peach squares.... whatever you like) on top, then sprinkle remaining brown sugar on top.
4) Bake 20-25 minutes, or until golden brown and clean knifed.
I've tried this a few different ways, including mixing all the fruit in the batter instead of placing them on indevidually. This worked great as well, except that since I used rasberries so it turned the whole batter purple and looked a little strange. But it works well with other fruits! |
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Reviews (add your own)
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| jackie* wrote on Sunday March 13th, 2005 05:54 PM |
 four soybeans |
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I tried this recipe this morning. I used apples and modified it a bit by adding 1/4 tsp. cinnamon. It made six jumbo muffins that were super yummy...Even my non-vegan family loved them. I think I'm going to make them again and try adding walnuts and maybe raisons too. |
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| emma wrote on Tuesday March 15th, 2005 02:34 AM |
 three soybeans |
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i altered the recipie a bit by making them banana chocolate chip muffins and using dark chocolate chips. for the most part they turned out well except that there was a lingering kick of canola oil in the final product (most likely my crappy cooking skills fault). i probably could've used more banana in there or put in some applesauace but for the most part they were delicious. |
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| jackie* wrote on Saturday April 02nd, 2005 09:09 PM |
four soybeans |
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I have correction to my 1st comment. I made these muffins again, but something didn't seem right. I soon realized that the first time I made them I accidently used baking powder, rather than baking soda. They actually came out fluffier and not so mushy this way, more like a cup cake and much more appealing looking. So I'm thinking that is the reason why the 2nd commentor thought they were oily and mine weren't. I just wanted to let people know before they try this one. Thanks. |
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