Friday, February 12, 2010

Vegan can be nommy too!

Prof. Peanutbutter and I are definitely not vegan.  We loves cheezburgers too much.  However, our good friend Jenni-Mama shared this nommy muffin recipe that we absolutely love.

From JENNI329's recipe.

Low-Fat Vegan Carrot Zucchini Muffins

1.5 cups whole wheat pastry flour
1 cup brown sugar
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
1 cup unsweetened applesauce
1 tsp vanilla
1 cup shredded carrot
1 cup shredded zucchini

1. Preheat oven to 350 degrees.
2. Line 12 muffin tins with paper liners or spray muffin tins with non-stick spray.
3. Combine dry ingredients in large bowl.
4. Make well in center of bowl and stir in applesauce & vanilla (mixture will be thick).
5. Fold in carrots and zucchini.
6. Spoon into muffin pan.
7. Bake for 20-25 minutes. Cool on wire rack.

Makes 12 muffins.

These are nom-ilicious as an after-work, pre-workout snack.  Om nom nom...

Chef Shorty: 4 noms
Prof. Peanutbutter: 4 noms

1 comment:

  1. I agree. These are nom nom nom nom (homer drool sound here).