With more people choosing the lifestyle, 150 Best Vegan Muffin Recipes comes at a good time to replace the recipes that are not vegan. Many of the choices in this book look great and I had a hard time deciding which recipes to test.
For the purpose of the review, we are asked to test three recipes. The first one I chose to test was “Lemon Polenta Muffins.” I used coconut milk and yoghurt, as well as coconut sugar in place of granulated sugar. The cornmeal gave the muffins a crunchy texture and the two tablespoons of grated lemon zest gave the tang. The lemon glaze added to the tartness, yet the sweetness of it made it more palatable. We liked this recipe and I plan to make it again.
The second recipe I tested was “Peanut Butter and Jelly Muffins.” The muffins were ‘plum full’ of old-fashioned rolled oats and sweetened with banana and agave nectar. I used coconut milk and coconut oil in place of vegetable oil. The “surprise” of strawberry jam in the middle was a delight to find. The muffins were rich in texture and very tasty. I wondered if we would taste the banana but we didn’t; the peanut butter flavor was very distinct. This is a good recipe and I do recommend it. Any other nut butter can be substituted if there is sensitivity to peanuts.
The third recipe I tested was “Caraway Muffins.” I had no idea how caraway would taste in a muffin, especially combined with orange zest, so I took the chance and made them. To my surprise, they were fantastic! Again, I used coconut milk and a vegan rice-based margarine. The muffins were slightly sweet and had a very distinct caraway flavor. We ate them with a garden salad for lunch.
There are many recipes I would like to make from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury in the near future. I am especially interested in the ethnic ones such as “Gajar Halvah Muffins” and “Tabbouleh Muffins.” This cookbook goes very much beyond the regulars of bran or blueberry muffins! Recommended.
(Reviewed by Irene Watson for Reader Views)