Bev's Recipe Collection

• 1 C raisins
• 2 C warm water
• 2 C flour
• 1 T baking powder
• 2 t baking soda
• 1/2 t salt
• 1 t ground cinnamon
• 4 eggs
• 1/2 cup buttermilk
• 1/2 cup olive oil
• 1/2 C brown sugar/sucanat
• 3 C shredded carrots or carrot pulp

Combine raisins and water in small bowl.  Let soak for 15 minutes.  Drain raisins, discard water, and set raisins aside.  In a small bowl, mix together flour, baking powder, soda, salt, and cinnamon.  In a large mixing bowl, combine eggs, oil, and brown sugar; beat well.  Mix in flour mixture just until moistened.  Fold in carrots and drained raisins.  Spoon into 18 muffin cups.  Bake at 350 degrees for 25 minutes and serve warm.

Admittedly, I wouldn’t call them “awesome,” but they are good!  I found this recipe at allrecipes.com

• 1/2 C butter, softened
• 1/2 C sucanat with honey
• 2 large bananas
• 2 T milk
• 3 eggs
• 1 3/4 C flour
• 1 1/2 t baking powder
• 1 t salt
• 1 t nutmeg
• 1/2 t baking soda
• 1 C chopped walnuts, optional

Mix butter, sucanat, bananas, and milk.  Add eggs, mix well.  Add dry ingredients; mix.  Add nuts last.

Butter loaf pans and bake at 350 degrees for 30-35 minutes.

Double the recipe, use 3 pans and bake 45 minutes.

4 cups freshly milled flour
8 tsp baking powder
1 t baking soda
4 tsp sugar (or honey granules)
1 tsp salt
1 tsp cream of tartar
2 sticks butter
1 1/3 cup buttermilk

Mix flour, baking powder, sugar, salt, and cream of tartar.  Cut in the butter. Make a well in the center, and pour in the buttermilk. Stir until combined, adding additional flour if the dough still sticks to the bowl. Roll out the dough to about 1/2″ on a  lightly floured surface. Cut with cookie cutters and place on baking stones or trays. Bake at 450 for 10-12 minutes.

makes about 32 biscuits

Better Homes and Garden’s New Cook Book (1980)

1 1/2 cups milk
2/3 cup olive oil
1/4 cup honey
2 eggs
4 cups flour
1/2 cup sucanat (or sugar)
2 Tbs baking powder
2 tsp salt
2 cups blueberries (frozen or fresh)

Whisk together the milk, olive oil, honey, and eggs. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the wet ingredients, and whisk until combined. Stir in the blueberries. line 2 muffin trays with paper liners (or grease the muffin cups). Spoon into muffin cups. Bake at 400 for 20 minutes or until golden and set. Serve warm or cooled. (Makes 24 muffins)

From Washburn Recipes

A delicious muffin complete with blueberries, streusel, and a hint of coconut.

Topping:

1/4 cup shredded unsweetened coconut
2 Tbs flour
2 Tbs sucanat (or brown sugar)
2 Tbs walnuts, chopped
1 Tbs olive oil

Combine coconut, flour, sucanat, and walnuts in a small bowl. Drizzle with olive oil; stir to combine. Set aside.

Muffin:

1 3/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
2 large eggs
3/4 cup buttermilk
3 Tbs olive oil
1/2 tsp coconut extract (or vanilla)
1 cup frozen or fresh blueberries (or fruit of your choice)

Whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk the eggs, buttermilk, olive oil, and coconut extract. Add the flour mixture to the wet mixture and whisk until combined; stir in the blueberries. Line a 12 cup muffin pan with muffin liners and fill each cup 3/4 full with batter. Sprinkle with reserved topping. Bake at 400 for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.  Let cool in the pan for 10 minutes, then remove from the the pan and let cool on a wire rack.

makes 1 dozen

adapted from EatingWell.com

• 2 C warm water (not hot or cold)
• 4 1/2 t dry yeast (2 packages)
• 1/4 C olive oil
• 1/4 C honey
• 4 t salt
• 3 eggs (reserve 1 1/2 T egg white)
• 7 1/2 C flour

Put warm water in mixer. Add yeast and allow to soften. Add oil, honey, and salt. Blend in the eggs (minus the reserved white). Add 3 cups flour; mix to avoid lumps. Let rest 5 minutes. Gradually add the rest of the flour (4 1/2 cups). Knead 3 minutes in mixer (10 minutes by hand). Cover and leave in a warm place for about 90 minutes. Shape. Braid on cookie sheet (or place in pans). Sprinkle with poppy seeds or sesame seeds, if desired. Let rise 1 hour. Brush on reserved egg. Bake at 375 degrees for 25-30 minutes. (A hollow sound when you tap the bottom indicates the bread is done.)

Makes 2 large loaves or 3 average loaves

Adapted from Celebrating Biblical Feasts by Martha Zimmerman

These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

• 1 1/4 cup whole wheat flour
• 1/3 cup cocoa powder
• 1 heaping Tbsp of ground flaxseed (or more flour)
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 large ripe banana (or 1 1/2 small bananas)
• 1/2 cup coconut oil, melted
• 1/2 cup vanilla almond milk
• 1/2 cup sucanat (or 3/4 cup for dessert muffins)
• 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
• 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

These vegan muffins are super moist and delicious. We love them!

Ingredients:

1 3/4 cups whole wheat flour
1 heaping Tbs ground flax seed
1 Tbs baking powder
3/4 tsp salt
1 large ripe banana, mashed
2 Tbs lemon juice
1/2 tsp lemon extract (or 1 tsp lemon zest)
1/4 tsp vanilla extract
3 Tbs unsweetened flaked coconut
1/2 cup coconut oil, melted
1/2 cup vanilla almond milk
1/2 cup sucanat (or brown sugar)
1 cup blueberries (fresh or frozen)

Sprinkle on top:
ground flax seed
unsweetened flaked coconut
sucanat

Directions:

Whisk together the flour, flaxseed, baking powder, and salt. In a separate bowl, blend the mashed banana, lemon juice, lemon extract, vanilla, and coconut. In a saucepan, stir together the melted coconut oil, almond milk, and sucanat and heat until warm (not hot). Add the coconut oil liquids to the banana mixture and blend. Mix in the flour mixture. Stir in the blueberries. Line 12 muffin cups with muffin liners. Divide the batter evenly into the muffins cups. Sprinkle the tops with ground flaxseed, coconut, and sucanat if desired. Bake at 375 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or cooled.

Makes 12 muffins

Adapted from Healthy.Happy.Life.

• 4 very ripe bananas, mashed
• 1/3 C coconut oil
• 1/2 C sugar
• 2 large eggs
• 1 t vanilla
• 1 t. baking soda
• 1 1/2 C Pillsbury gluten-free all purpose flour
• optional: blueberries, walnuts, or raisins

Mix all of the ingredients except the flour. Then mix in the flour. Stir in an optional ingredient. Bake 50 minutes at 350 degrees in two greased 4×8″ pans. Check it with a toothpick.

adapted from mamaknowsglutenfree.com