Here’s a simple, yet extraordinarily delicious, muffin that you can whip up and serve on your Thanksgiving table that will wow everyone who likes to have a piece of bread to sop up that amazing vegan gravy you’ll be serving.
All you need are the ingredients, which you probably already have in your pantry, a large mixing bowl, a wire whisk, a 12-cup muffin tin (or a 6-cup large muffin tin, but I recommend the small muffins for the best results), and an oven.
3 cups whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon sea salt
¼ cup coconut sugar
12 ounces beer
** An important note about the choice of beer. My preference is a dark stout; however, you can really use whatever you’d like here. Think out of the box, like maybe a pumpkin ale in honor of the season. There are so many unique beers/ales/stouts from micro-breweries that you can really change it up depending upon the beer you select. But by far the most important rule of thumb is this….if you wouldn’t drink it, don’t cook with it.
From start to finish, you can have this done if a half-hour, I promise.
- Preheat your oven to 350 degrees Fahrenheit
- Prepare your muffin tin by greasing it, but do not sprinkle with flour.
- Mix the dry ingredients together in a mixing bowl using the wire whisk to combine and sift the ingredients. This will result in a lighter, fluffier muffin.
- Add the beer/ale/stout.
- Gently fold the ingredients together until just combined. Do not over mix, or you will wind up with tough muffins.
- Using a standard-size ice cream scooper (spritz it with some oil for easy release of the batter), put one scoop into each tin.
- Bake for 25 minutes.
- Allow to cool for 10 minutes before inverting the pan to release the muffins.
- Allow the muffins to cool on a wire rack (although, I have to admit that they are quite the yumminess warm out of the oven slathered with some vegan creamy buttery spread.