Biscuits and muffins are a wonderful food for many occasions, whether you need a quick breakfast, a filling snack at work, or a healthy dessert at the end of the day. They are great for large gatherings of friends and family, and make an excellent addition to any child’s lunchbox.
Once you have the perfect dough base for a biscuit or muffin, a world of varieties is open to you. You can go sweet or salty, fruity or chocolaty – you can match the seasons with the flavours you choose!
The following biscuit and muffin recipes are vegan (meaning dairy and egg-free), so they are safe for anyone who is lactose intolerant or allergic to eggs.
Vegan Biscuits
Ingredients:
- 3 ½ C Flour
- 1 C Wheat Germ
- 1 C Vegan Margarine
- 3 Tbsp. Baking Powder
- 3 Tbsp. Sugar
- 2 Tsp. Salt
- 3 ¼ C Soy Milk (Unsweetened)
Method:
In a large bowl, combine all of the dry ingredients – the flour, wheat germ, baking powder, sugar, and salt. Using a pastry blended, cut in the margarine until it is broken down into large crumbs that are well coated in the flour mixture. Slowly pour in the soy milk, stirring the mixture with a large fork. Once everything is well blended, you are ready to add the flavour of your choice.
Place by tablespoon on a lightly greased cookie sheet at bake at 450°F for 10-12 minutes. Serve warm. Makes 10-12 biscuits.
Flavour Options:
- For raisin biscuits, mix 1 ½ cups of raisins into the completed dough before baking.
- For savoury biscuits, mix in 1 cup of grated vegan cheese (recommended: strong cheddar “Sheese”) and 1 teaspoon each of dried oregano and basil.
- For filling breakfast biscuits, mix in 1 cup of grated vegan cheese, and then top your biscuits with a few thin slices of tofu sausage before baking.
Vegan Muffins
Ingredients:
- 2 C Flour
- 1/3 C Brown Sugar
- 1 Tbsp. Baking Powder
- ½ Tsp. Salt
- 1 C Soy Milk (Unsweetened)
- 1/3 C Vegetable Oil
- 1 “Egg” (Recommended: Ener-G Egg Replacer)
Method:
In a large bowl, combine all of the dry ingredients: the flour, sugar, baking powder, and salt. In a separate bowl, mix all of the wet ingredients: the soy milk, vegetable oil, and “egg”. Pour the wet ingredients into the dry ingredients and mix with a large fork. Stir only until all of the flour is moistened – over-mixing the dough can result in large lumps. Now you are ready to mix in your flavour of choice.
Spoon batter into a lightly greased muffin tray and bake at 400°F for 25 minutes, or until the muffins are golden brown. Remove from the muffin tray as soon as you can – leaving them too long will result in soggy bottoms.
Flavour Options:
- For blueberry muffins, increase your brown sugar to 2/3 cup, and add ½ teaspoon of vanilla extract to your wet ingredients. When your dough is ready, stir in 1 cup of frozen or fresh blueberries.
- For apple cinnamon muffins, decrease your flour to only 1 ½ cups, and add 1 teaspoon of ground cinnamon to your dry ingredients. When your dough is ready, stir in 1 cup of chopped, peeled apples.
- For banana chocolate chip muffins, decrease your soy milk to ¾ cup, and add 1 mashed, ripe banana to your wet ingredients. When your dough is ready mix in 5-10 oz. of dairy-free dark chocolate chips.
- For whole wheat muffins, use 1 cup of regular flour, and 1 cup of whole-wheat flour, then follow the recipe as above.
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