muffins

Cranberry Crumble Muffins with the neat egg

Fluffy, tart, and topped with a buttery crumble, these muffins are the perfect holiday morning wake up call!

 

SERVINGS: Makes 12 muffins.

 

INGREDIENTS:

Crumb Topping:

3 tablespoons plant-based butter, melted

Grated orange zest from 1 orange

¼ cup chopped walnuts

½ cup flour

2 tablespoons sugar

2 tablespoons brown sugar

¼ teaspoon salt

 

Muffins:

1 cup plant-based yogurt like Forager

1 neat egg, prepared according to package instructions

2 tablespoons water

½ cup plant-based butter, melted

2 cups flour

⅔ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ½ cups fresh cranberries

 

DIRECTIONS:

Preheat the oven to 425.  Line a 12 cup muffin tin with paper wrappers.

Combine all the crumb topping ingredients and chop into small pea-sized pieces with a pastry blender.  Set aside.

In a mixing bowl, combine the dry ingredients for the muffins.  Mix together the flour, sugar, baking powder, baking soda, and salt.  In the large bowl of a stand mixer, mix the yogurt, neat egg, water, and butter.  Gradually add the dry ingredients.  …

Kaffree Roma Autumn Pumpkin Muffins with Orange Walnut Glaze

Put on your favorite fall sweater and serve up these plant-based pumpkin muffins, featuring warm notes of espresso from Kaffree Roma and a bright citrus orange glaze.

 

SERVINGS: Makes 18 muffins.

 

INGREDIENTS:

Muffins:

18 paper cupcake liners

1 ¾ cup flour

1 teaspoon baking soda

½ teaspoon baking powder

Pinch of salt

1 teaspoon ground cinnamon

½ teaspoon fresh ground nutmeg

½ teaspoon ground cloves

1 ½ tablespoons Kaffree Roma granules

½ cup coconut oil or unflavored cooking oil of choice

2 neat eggs or plant-based egg substitute

1 cup pumpkin puree

1 ½ cup sugar

½ cup raisins

 

Orange Walnut Glaze:

1 ½ cups of powdered sugar

¼ cup orange juice

½ cup chopped walnuts

 

DIRECTIONS:

Preheat the oven to 350 degrees.  Line regular size cupcake pans with 18 cupcake papers.

In a mixing bowl, mix together flour, baking soda, baking powder, salt, spices, and Kaffree Roma.  In the bowl of a stand mixer, mix together oil, plant-based eggs, pumpkin, and sugar.  Gradually add the dry ingredients into the wet, stirring the …

neat Blueberry Crumb Muffins

Bake a vegan treat for the entire family with these vegan blueberry muffins, made with the neat egg. Topped with a delicious crumb cover and packed with fresh blueberries, these muffins are perfect for desserts, breakfasts, and between-meal treats.
For Blueberry Muffin Base:

2 ¼ cups flour
1 cup plus 2 tbsp sugar
3/4 tsp salt
3 tsp baking powder
1/2 cup coconut oil, melted
1.5 neat eggs (1.5 tbsp of neat egg powder mixed with 3 tbsp of water)
1 cup plus 2 tbsp almond milk
1 ½ cups of blueberries

For Crumb Topping:

½ cup sugar
1/3 cup flour
¼ cup vegan butter
½ tsp cinnamon
Pinch of nutmeg

Preheat oven to 400F. Prepare a muffin tin with 12 cupcake/muffin wrappers inside.
In a stand mixer, combine ingredients for muffin base (except blueberries). Then, fold in blueberries into the mix.
Then, prepare the crumb topping. Chop or blend together with a pastry blender, …