Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 29-05-2004, 01:27 PM
Steve
 
Posts: n/a
Default A Challenge To Bakers : Help me upgrade this recipe : PumpkinFlax Muffins

Hi;

I found the recipe below on the web, freely available, so there should
be no copyright issues.

I would like to modify it such that

- each muffin gets at least 2 table spoons of ground flax seed.

- some, most, or all of the wheat flour is replaced by TEFF flour
( to boost the calcium content).

- replace the sucanant with stevia

- replace the wheat bran and wheat germ with something else

- if practical, replace the soy milk with something else vegan.


I'm not a baker so I don't know which ingredients/amounts I need
to keep to make the muffins work.

Any ideas? Thoughts?

Feel up for a culinary development challenge?

Steve

---------------------------------------------------------------------
From http://vegweb.com/food/bread/6598.shtml
---------------------------------------------------------------------
From , 05/10/04

Cole's Original Flax-Chocolate Chip-Pumpkin Muffins

Ingredients (use vegan versions):

* 1 1/4 cups whole-wheat flour
* 1/2 cup wheat bran
* 1 cup ground flax seeds
* 1/2 cup wheat germ
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 1 cup vegan soymilk or vegan yogurt
* 1 1/2 cups vegan pumpkin puree
* 1/2 cup Sucanat
* 1/2 cup vegan chocolate chips

Directions:


Preheat oven to 400F.

Line twelve muffins cups with paper liners.


In large bowl, whisk together flour, bran, flax, wheat germ,
baking powder, and baking soda.


In a medium bowl, whisk together soymilk or vegan yogurt, pumpkin,
Sucanat, and vegan chocolate chips.


Add wet mixture to dry mixture and stir just until combined.
Spoon into muffin cups (a large ice-cream scoop works best).

Bake for 12-15 minutes or until tester comes out clean.


Serves: 12

Preparation time: 10 minutes + baking

--
Steve
http://www.geocities.com/beforewisdom/

"The great American thought trap: It is not real unless it can be seen
on television or bought in a shopping mall"

  #2 (permalink)   Report Post  
Old 02-06-2004, 10:28 AM
Mourning Dove
 
Posts: n/a
Default A Challenge To Bakers : Help me upgrade this recipe : PumpkinFlax Muffins



Steve wrote:

I would like to modify it such that

- each muffin gets at least 2 table spoons of ground flax seed.


Well.. there 16 tbs. in a cup so adding the extra 8 tbs. (1/2 cup)
shouldn't be a big problem, but adjusting for consistency night be
necessary.


- some, most, or all of the wheat flour is replaced by TEFF flour
( to boost the calcium content).


Never used the stuff myself but from what I have read about it...seems
you can pretty safely substitute 1/4 or so of your flour with it.


- replace the sucanant with stevia


What form? Powdered? Liquid? IIRC the potency can vary greatly by type.
Maybe this will help...

http://www.healthrecipes.com/health_stevia.htm


- replace the wheat bran and wheat germ with something else


Oat bran or rice bran, amounts would not change I don't think. For the
germ...never had occasion to substitute anything for it.

- if practical, replace the soy milk with something else vegan.


Rice milk, oat milk, almond milk... I have used rice milk in recipes
that called for soy milk with good results. IIRC I did adjust a tad for
consistency, although if adding extra flax seed you might not need to
bother with that too much.



I'm not a baker so I don't know which ingredients/amounts I need
to keep to make the muffins work.

Any ideas? Thoughts?


Batters are surprisingly accommodating when you're toying with them.
Most take a little tweaking quite well with no major loss in texture or
flavor. However you're sort of rewriting the whole of the recipe here so
I suggest you do a little research of your own since nothing beats
gathering your own info and giving it a try. In the end your main
concern is the thickness of the batter, making sure you are familiar
with what it "should" look like will help you determine if you've gotten
it right. Good Luck!


~Dove~


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
A great recipe for bakers and drinkers coctailman General Cooking 0 26-01-2008 03:37 AM
Bakers Brownie recipe/wanted Pami Baking 3 09-03-2007 02:49 PM
Recipe Challenge: S&K CHI-MUM General Cooking 0 09-04-2006 11:17 PM
Recipe Challenge Damsel in dis Dress General Cooking 139 09-04-2006 09:48 PM
A Challenge To The Vegan Bakers: Help Me Modify This Recipe :Vegan Pumpkin Flax Muffins Steve Vegan 2 27-05-2004 05:07 PM


All times are GMT +1. The time now is 03:11 AM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright 2004-2021 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017