Chocolate Muffins with a Peanut Butter Center

Ingredients

1 1/3 Cups Vanilla Soymilk
1/4 Cup Vegetable Oil
1 tsp rum Extract
1 tsp Apple Cider vinegar
1 1/2 Cups All Purpose Flour
1 Cup Sugar
1/2 cup of cocoa
2 tsp Baking Powder
1 tsp Baking Soda
1 Tbs Cornstarch
1/2 tsp Salt
1/2 cup of peanut butter

Directions

1. In a bowl, combine the soymilk, oil, rum extract, and vinegar. Mix well.
2. In another large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, cornstarch, and salt.
3. Pour the wet ingredient in the dry ingredients and mix until smooth.
4. Place wrappers into a muffin tin and spray with some oil. Add 1 tablespoon of the batter onto each wrapper.
5. Put a teaspoon of peanut butter in the middle of the batter for each muffin.
6. Cover the peanut butter with a tablespoon of batter.
7. Bake at 375º F for 20 minutes.
8. Wait about 5 minutes to cool.

Mint Chocolate Muffins

Ingredients

1 1/2 Cups Vanilla Soymilk
1/4 Cup Vegetable Oil
1 tsp Rum Extract

1 tsp Mint Extract
1 tsp Apple Cider vinegar
2 Cups All Purpose Flour
1 Cup Sugar
1/3 cup cocoa

2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cornstarch
1/2 tsp Salt

Directions

Chocolate batter.
1. Combine 3/4 cup soymilk, 1/8 cup of oil, rum extract, and vinegar. Mix well.
2. In another bowl, mix together 1 cup of flour, 1/2 cup sugar, 1/3 cup of cocoa, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cornstarch, and salt.
3. Pour the wet ingredient in the dry ingredients and mix until smooth.

Mint Batter

4. Combine 3/4 cup soymilk, 1/8 cup of oil, and mint extract. Mix well.

5. In another bowl, mix together 1 cup of flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp cornstarch.

6. Place wrappers into a muffin tin and spray with some oil. Add 1 tablespoon of the chocolate batter onto each wrapper. Follow by a tablespoon of the mint batter. Top with chocolate shreds.

7. Bake at 375º F for 20 minutes.
8. Wait about 5 minutes to cool, then serve and enjoy.

Vanilla Muffins with Chocolate Filling

Ingredients

1 1/3 Cups Vanilla Soymilk

1/4 Cup Vegetable Oil

1 tsp Rum Extract

1 tsp Apple Cider vinegar

2 Cups All Purpose Flour
1 Cup Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 Tbs Cornstarch
1/2 tsp Salt
1/2 cup of chocolate chips (could be replaced with chocolate squares)

Directions

1. In a bowl, combine the soymilk, oil, rum extract, and vinegar. Mix well.

2. In another large bowl, mix together the flour, sugar, baking powder, baking soda, cornstarch, and salt.

3. Pour the wet ingredient in the dry ingredients and mix until smooth.

4. Place wrappers into a muffin tin and spray with some oil. Add 1 tablespoon of the batter onto each wrapper.

5. Put chocolate chips in the middle of the batter for each muffin. I used about 15 chocolate chips per muffin.

6. Cover the chocolate chips with a tablespoon of batter.

7. Bake at 375º F for 20 minutes.

8. Wait about 5 minutes to cool, then serve and enjoy.

Jelly Filled Doughnuts

I made these a while ago. It was my first attempt at making doughnuts, and they turned out pretty well.

Ingredients
1 cup soymilk
1/3 cup warm water
3 tablespoons of Earth Balance or other vegan margarine (melted)
3/4 cup sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry yeast
3/4 cup any flavor fruit jam
Enough vegetable oil to cover doughnuts while frying

Directions
1. Mix the warm water and yeast and let it dissolve.
2. In a large pan, mix the sugar, flour, and salt.
3. In another pan, mix the soymilk, melted margarine, and the yeast and water mixture. Add this to the dry ingredients. Knead the dough.
4. On a floured surface, spread the dough out to about 1/4 inch thick.
5. Using a cookie cutter, cut out circles from the dough. You should have about 40-50 minutes, depending on the size of the cookie cutter and the thickness of the dough.
6. Add about half a teaspoon of jelly on one circle of dough, and cover with another circle. Press the edges very well, so the jelly doesn't come out while frying. I found that putting a little water in the edges help them stick better.

7. Let your uncooked doughnuts rest for about 30-40 minutes so the dough can rise.

8. Heat the oil in a fryer or a deep, not-stick frying pan, to 375 degrees. Place the doughnuts in the oil, frying one side at the time. It should take about 2 minutes per slide. Flip them over when they are floating to the top and browned.

9. Wait until they cool down a bit, then serve.