Streusel Yogurt Muffins With Dried Berries (Vegan)

Name: Streusel Yogurt Muffins With Dried Berries (Vegan)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12-15 muffins
Ingredients: 1/2 cup plain soy yogurt; 3/4 cup milk (non dairy); 3/4 cup raw sugar; 1/4 cup packed brown sugar; 4 tablespoons vegan margarine (melted); 1 medium banana; 2 cups flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon baking soda; 1/2 cup dried blueberries; 1/2 cup dried cherries; 1/2 cup chopped nuts (optional); 1/4 cup flour; 2 tablespoons firm packed brown sugar; 1 dash cinnamon; 2 tablespoons softened vegan margarine

Submitted by Chef Joey Z.

"I made these this morning and found they cooked faster then I anticipated. I think next time I will bake these in non-stick mini loaf or bunt pans instead of a muffin tin. This recipe is very tasty and the muffins aren't overly sweet. You can use any reconstituted dried berries in these."

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photo by Chef Joey Z.

Ready In:: 40mins
Ingredients:: 17
Yields:: 12-15 muffins

ingredients

For the Muffins
¹⁄₂ cup plain soy yogurt
³⁄₄ cup milk (non dairy)
³⁄₄ cup raw sugar
¹⁄₄ cup packed brown sugar
4 tablespoons vegan margarine (melted)
1 medium banana
2 cups flour
2 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon salt
1 teaspoon baking soda
¹⁄₂ cup dried blueberries
¹⁄₂ cup dried cherries
¹⁄₂ cup chopped nuts (optional)
For the Streusel Topping
¹⁄₄ cup flour
2 tablespoons firm packed brown sugar
1 dash cinnamon
2 tablespoons softened vegan margarine

directions

Soak the berries in hot water until they plump up.
Prepare your Streusel topping by mixing the ingredients with a fork until crumbly.
Preheat your oven to 400'F. Lightly grease and flour muffin cups or use paper or foil liners.
In the bowl of your mixer combine the yogurt, milk, sugars and melted margarine and banana.
In another bowl combine the flour, baking powder, salt, and baking soda. Combine with the wet ingredients until just mixed.
Then gently fold in the reconstituted dried fruit and nuts if using.
Spoon the batter into your muffin cups.
Sprinkle the streusel topping over the muffins and bake for 20-25 minutes.
I found this definitely made more then 12 muffins.
Bon Appetit.

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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