I knew these were a winner the minute Mike took a bite (without knowing anything about the recipe) and said “Wow this tastes just like a doughnut!” Not only was he impressed with their doughnut-like quality, he had no idea that they were vegan and whole wheat. Pretty awesome stuff.
There are a few vegans that work with Mike and since everything I’ve sent to work with him so far has been decidedly buttery, I figured it would be a nice gesture to finally make something they could enjoy too. Obviously it would be really easy to make these non-vegan…just use butter in place of Earth Balance and 2 eggs in place of the flax + water.
Sorry for the short and sweet post today; my sister is in town and we have a very full agenda of baking and pedicures. It’s a rough life…
(adapted from Sweet Pea’s Kitchen)
2 tbsp ground flax
1/3 cup water
1/4 cup Earth Balance or margarine (or butter)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
2 2/3 cups whole wheat pastry flour
1 teaspoon vanilla extract
1 cup almond milk (or dairy milk)
1 cup confectioners’ sugar; sifted
1/2 teaspoon vanilla
2 tablespoons almond milk
Preheat the oven to 350 F and line a 12-muffin pan with paper liners.
Stir together the water and ground flax in a small bowl and let stand for a few minutes.
Whisk the flour, baking soda, baking powder, spices, and salt together in a medium bowl.
Beat the Earth Balance and oil together in a stand mixer on medium. Gradually add the sugars and continue beating until smooth. Add the flax + water and mix well. Scrape down the sides of the bowl.
Stir the vanilla extract and milk together.
Add the flour mixture to the Earth balance/sugar mixture in 2 additions, alternating with the milk. Mix on low after each addition, then scrape down the sides of the bowl.
Divide evenly among muffin tins – they should be almost completely full.
Bake for about 16 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
To make the glaze, sift the powdered sugar into a medium bowl and whisk in the milk and vanilla until smooth. Dip each muffin top in the glaze, shake of excess and let harden. Repeat once more once initial glaze has hardened.