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Spice Muffins

I was looking at some ancient recipes and discovered that you can cook with condensed tomato soup. Yeah, like Campbell’s soup that comes in a red and white can. Who knew? I immediately got in the kitchen and created my own vegan recipe with tomato soup, the Spice Muffin. I think the tomato soup brings out some deep rich flavors in the muffins. The cardamom gives it a very aromatic taste so liking spices is a must…think gingerbread cookies. Whenever you are making this recipe, it may look a little unappetizing when you add the can of soup but trust me it’s delicious.

vegan pumpkin spice muffins

Ingredients:

  • 2 cups any kind of flour
  • 1 1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cardamom
  • 1 can condensed tomato soup, about 10-11 oz (I know this sounds weird)
  • 1/2 cup shortening
  • egg replacement for two eggs- see note
  • 4 tablespoons orange juice
  • 1/4 cup water

Optional: Nuts

Directions:

Preheat oven to 350 degrees.

Combine first eight ingredients.
Then add soup, shortening, eggs and water.  Beat for about four minutes on high (if using electric mixer.)
Stir in nuts if using until just mixed.

Put batter into lined or greased muffin cups, bake for 30 minutes.

Note: Combine 3 teaspoons Ener-G egg replacer with 4 tablespoons of orange juice. Whisk until frothy.

I used whole wheat pastry flour for my muffins, but feel free to experiment. I chose the Campbell’s tomato soup, but after reading the ingredient list I would probably not choose this brand again. The Campbell’s brand has a lot of salt and also has high fructose corn syrup. It’s not essential that you have orange juice to combine with the vegan Ener-G egg replacer as you may substitute water. However, I thought that it provided a nice balance with the tomato soup.

Peanut Butter Oatmeal Cookies

peanut butter oatmeal cookies vegan

Hot out-of-the-oven peanut butter cookies are worth standing in front of the oven watching them bake. Peanut butter cookies made with whole wheat pastry flour and no white sugar are worth making sure you are the first one to take them out of the oven. Notice the change of using sucanat instead of white sugar (if you don’t have sucanat, you can replace with white sugar though.) The sucanat gives the cookies a little bit of a molasses taste. The agave syrup also gives the cookies a little bit more sweetness without having white sugar. The oatmeal is nice because it helps the cookies maintain their shape and not become too moist. Enjoy!

Ingredients:

  • 1/4 cup unsweetened applesauce
  • 1/2 cup vegan margarine, softened
  • 1 cup sucanat
  • 2 teaspoons vanilla
  • 2/3 cup agave syrup
  • 1 cup peanut butter
  • egg replacer equal to 2 eggs (click here for more info)
  • 1 1/2 cup flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup oatmeal

Directions:

Preheat oven to 350 degrees Fahrenheit.

  1. Beat together applesauce, margarine, sucanat, peanut butter and “eggs” until sugar is dissolved. Gently mix in vanilla and agave syrup.
  2. Combine flour, baking soda and salt in a separate bowl until mixed well. Then add to wet ingredients.
  3. Mix in oatmeal until just combined. If the batter is too wet, add more oatmeal.
  4. Drop tablespoonfuls using cookie dough scoop onto ungreased cookie sheets lined with parchment paper.

Bake for about 10 minutes or until light brown.