Monday, August 26, 2013

Red Bean-Filled Muffins or Baked Donuts


Kathy Hester, queen of vegan cooking, has done it again in The Great Vegan Bean Book. Kathy has worked her magic, transforming ordinary dishes in vegan wonders packed with protein, fiber, and oodles of nutrients. I absolutely loved The Vegan Slow Cooker, so when I had a chance to be part of the blog tour for Kathy’s latest book, I was over the moon. Red Bean Mini Muffins or Baked Donuts Soy-free Gluten-free option* Oil-free option** Not only does the batter have red bean paste, but if you make the mini muffins you also add a dollop right in the center. Red bean paste is made from adzuki beans and used in many Asian desserts. For the dry ingredients ¾ cup (90 g) whole wheat pastry flour (*use gluten-free) ¼ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt For the wet ingredients 2⁄3 cup (160 ml) unsweetened nondairy milk 2⁄3 cup (115 g) Sweet Red Bean Paste ¼ teaspoon apple cider vinegar 2 tablespoons Sweet Red Bean Paste for filled muffins (see below) Preheat the oven to 350˚F (180˚C, or gas mark 4). Oil a mini muffin pan or mini donut pan **or line with paper liners. To prepare the dry ingredients, mix the ingredients in a large bowl. Set aside. To prepare the wet ingredients, add the ingredients to a small bowl and mix with a whisk to help break up the bean paste. Add the wet ingredients to the dry ingredients and mix with a wooden spoon. For the filled muffins: Spread about 2 teaspoons of the mixture in each muffin cup to cover the bottom. Then add ½ teaspoon of extra red bean paste in the center. Top with about 1 tablespoon of the batter and press a little so it covers the sides and none of the red bean paste in the middle shows. Bake for 12 to 15 minutes. For the donuts: Scoop the mixture into a mini-donut pan. I use a small cookie scoop, which gives you just the right amount. Then turn the scoop over and pat the middle so the post shows through the center. This ensures you’ll get a good hole in your donut. Bake for 10 minutes. Yield: 12 mini muffins or mini donuts Per filled muff in: 76.3 calories; 0.7 g total fat; 0.3 g saturated fat; 4.0 g protein; 12.7 g carbohydrate; 1.5 g dietary fiber; 2.2 mg cholesterol. Per donut : 68.9 calories; 0.7 g total fat; 0.3 g saturated fat; 4.0 g protein; 11.6 g carbohydrate; 1.4 g dietary fiber; 2.2 mg cholesterol. Total Prep Time : 10 minutes Total Cooking Time: 10 to 15 minutes

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