The Vegan Table: (Apricot) Whole-Wheat Muffins

Another easy recipe!

Instead of dried apricot, I used dried cranberry from Sprouts Farmer’s Market.  Why?  Well, I don’t want to get apricot since we just bought cranberry, just the normal reason.  I used soy milk, grape seed oil, and walnuts.  And I also substituted flaxseed with chia seed.  Nothing else is changed.

Results are fabulous!  This is the first time I am making muffins!  I am happy with them, and they taste great!

Here are some other bloggers’ results!
http://chayg.ca/day-15125-28-recipes-down-222-to-go/
http://msveggiesreview.blogspot.com/2009/06/warm-up-to-veg-diet-through-baking.html
http://www.veganculinarycrusade.com/2009/08/celebrate-veganism-at-your-table-with.html

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in "milk", autumn, chia seed, cranberry, flour, nuts, Recipes, spring, winter and tagged , . Bookmark the permalink.

2 Responses to The Vegan Table: (Apricot) Whole-Wheat Muffins

  1. Kinenchen says:

    This looks so good. Since I have Celiac’s disease, wheat is out of the question. Do you think I could substitute rice and oat flours? Hrm…

    • leneatiengo says:

      Hm… I have always tempted to try using coconut flour or nut flour or grain flour… I haven’t tried, but I am interested in trying! I will try using some of those and post the results!

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