We’ve been trying out different healthy muffin recipes - trying apple sauce instead of butter, whole wheat flour instead of white flour, and reducing sugar. Some of our muffins turned out, well, just ok, while others were damn good. And, our readers have been offering wonderful suggestions like soy flour, using soy milk and more. But one recipe we tried and loved, Dairy-Free Apricot-Ginger Muffins came out of Vegetarian Times. After finding this recipe, we decided it was time to subscribe! If you love muffins, you’re going to love these.
Ingredients:
- 2 cups all-purpose flour
- 2 Tbs. grated orange zest
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup vanilla soymilk
- 1/3 cup canola oil
- 1/4 cup fresh orange juice
- 3/4 cup chopped dried apricots
- 1/4 cup plus 2 Tbs. finely chopped candied ginger, divided
Directions
- Preheat oven to 350°F. Coat 12-cup muffin tin, 9- x 5-inch loaf pan, or 3 6- x 3-inch miniloaf pans with cooking spray.
- Whisk together flour, orange zest, baking powder, and salt in bowl. Whisk sugar and eggs until creamy in separate bowl. Add soymilk, oil, and orange juice, and whisk until smooth. Fold egg mixture into flour mixture. Stir in dried apricots and 1/4 cup candied ginger.
- Scoop batter into prepared pan(s). Sprinkle top(s) with reserved candied ginger. Bake muffins 18 to 22 minutes, large loaf 50 to 60 minutes, or miniloaves 35 to 45 minutes, until pale brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.
