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Peanut Milk Muffins [Vegan]
When you make your own peanut milk (see link in recipe below for easy instructions how to make peanut milk), all you need to do is squeeze out any remaining liquid from the pulp and throw it in the wet ingredients of the muffin preparation in order to bind, moisten,... Read More
Ingredients You Need for Peanut Milk Muffins [Vegan]
How to Prepare Peanut Milk Muffins [Vegan]
Pulp "Not Fiction" Muffins
- Preheat oven to 375°F (190°C, or gas mark 5). Line a standard muffin tin with paper liners.
- Combine pulp, milk, oil, vanilla, Sucanat or sugar, salt, and cinnamon in a blender. Blend until smooth.
- Combine raisins or chips, flour, and baking powder in a large bowl.
- Fold wet ingredients into dry, being careful not to overmix.
- Divide batter into prepared muffin tin.
- Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool on a wire rack for a few minutes before transferring muffins directly onto rack.
- Drizzle optional peanut butter icing over cooled muffins, using a fork.
- Store leftovers in an airtight container in the fridge, for up to 3 days.
- Using an electric mixer, combine peanut butter, sugar, vanilla and milk (add milk only a little at a time) until the mixture is perfectly smooth and neither too stiff, nor too liquid.
- Drizzle icing over muffins, using a fork.
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I made these, without the oil, and they were delicious!! Is it possible to get the nutritional breakdown for these? Thanks!!