sourdough apricot muffins

use the apricot

juice in the batter and the

apricots on top

24 servings, 112 calories

1 c rye or wheat chef, 1/2 t yeast, 1 can apricots in juice, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 4.5 c rye flour, 1 c lukewarm unsweetened vanilla almond milk

mix all (including apricot juice) but apricots, spoon into silpat muffin tins, top with apricots, rest in sun 1 hour; 350 F, 25 minutes

raisin & walnut muffins

a little beating

adds air to make them softer,

fluffy & airy

24 servings, 120 calories

2 c unsweetened vanilla almond milk, 1 c oj, 2 T namaste egg replacer, 3 c white whole wheat flour, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 1 c chopped walnuts, 1 c raisins

beat first 3+1 c flour until foamy, mix in rest, use silpat, 350 F, 20 minutes

rye & caraway muffins

an inch of fresh spring

snow covers up a landscape

of ice underneath

source, 12 servings

1 c white whole wheat flour, 1 c rye flour, 2 t powder, 1 t soda, 1 t kosher salt, 1/3 c cornmeal, 2 namaste egg replacer eggs, 2 t caraway, 1/4 c olive oil, 2 T molasses, 1.5 c nut milk+1 T cider vinegar

mix, use silpat, 375 F, 25 minutes

cornbread & chili muffins

chili and cornbread

in a cheesy muffin to

eat while standing up

24 servings, 165 calories

2 c aquafaba, 1 can black beans, rinsed & drained; 3/4 c sliced dry-pack sundried tomatoes, 2 c shredded vegan parm, 1/4 c maple syrup, 1 t chili powder, 1 t smoked paprika, 1 T powder, 2 c cornmeal, 1.5 c flour; toppings: 1/2 c shredded vegan parm, sweet & hot jalapeƱos

mix, use silpat, top with cheese & jalapeƱo slice, 350 F, 20 minutes

banana buckwheat black bottom cupcakes

frozen raspberries

or chocolate chips on top for

breakfast or dessert

24 servings, 132 calories (chocolate chips), 102 calories (raspberries)

2.5 c buckwheat flour, 1 c cocoa, 1/4 c d’vash date nectar, 4 packets stevia, 1 T powder, 1 t kosher salt, 1 T vanilla, 1/4 c lemon juice, 2 c unsweetened vanilla almond milk, 4 (4-oz size) containers gerber bananas+2 T namaste egg replacer, toppings: 1/2 c stevia-sweetened chocolate chips, 1/2 c frozen raspberries

mix all but banana mixture & toppings; press into silpat muffin tins, top with banana, toppings; 350 F, 18 minutes

banana buckwheat muffins

a mourning dove looms

over the chickadees and

the tufted titmice

12 servings, 171 calories

4 (4-oz size) containers gerber bananas, 1.5 c buckwheat flour, 1 T powder, 1 t salt, 1 T vanilla, 1 t cinnamon, 1/4 c d’vash date nectar, 1 c quaker 3-minute steel-cut oats, 1 c unsweetened vanilla almond milk, 1 T lemon juice

mix, use silpat, 350 F, 18 minutes

pumpkin raspberry muffins

everything in the

vegetable garden freezes

except the squash vines

24 servings, 120 calories

1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/4 c ground flax seed, 1/4 c chia seed, 1 c oats, 1/4 c lemon juice, 1 T cinnamon, 1 t kosher salt, 1 t soda, 1/2 c date nectar, 1 T vanilla, 2 c frozen raspberries, 2 c white whole wheat flour

mix, use silpat, 375 F, 15 minutes