“Vegan Peaches and Cream Muffins”
This is a guest post by Jes Keim over at The Vegan Screen.
Preheat the oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tray and set aside.
In a large mixing bowl, combine:
2 cups of all-purpose flour
1/2 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
In another bowl, whisk together:
3/4 cup of Tofutti Better Than Sour Cream
3/4 cup of vanilla soy milk (not unsweetened)
1/3 cup of vegetable oil
1 teaspoon of vanilla extract
1 teaspoon of lemon zest
Add the wet ingredients to the dry ingredients and stir until combined (the batter will be quite thick). Divide the batter among the muffin cups. Using a teaspoon, create a deep well in the center of each muffin; drop 1/2 tablespoon of peach preserves (you will need about 6 tablespoons all together) into the well of each muffin.
Bake the muffins for 20-25 minutes, until the tops have risen and are golden and a toothpick or knife comes out clean when inserted. Allow the muffins to rest in the pan for about 5 minutes, then transfer to a wire rack to cool for 20 minutes or so. Transfer to a sealed container. Enjoy!
Visit Jes Keim at www.theveganscreen.blogspot.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.