Agave Muffins Recipes

VEGAN AGAVE CORNBREAD MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
• Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
• Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

AGAVE MUFFINS

Steps:

• Combine agave, orange juice, butter, eggs and vanilla mix well. Combine flour, sugar, baking powder, baking soda and salt in mixing bowl. Stir liquid mixture into dry ingredients until well blended. Pour into greased and floured muffin cups and fill 2/3 full. Bake at 375°F for 15 to 20 minutes or until golden.

EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

VEGAN AGAVE CORNBREAD MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
• Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
• Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

AGAVE LAVENDER MUFFINS

Steps:

• LAVENDER BUTTER:.
• Combine the butter, dried lavender and honey in the bowl of a food processor. Process for 30 seconds. Reserve 1/3 cup; wrap the remaining butter in plastic wrap. (Or if you're making the butter in advance, transfer the whole amount to a piece of plastic wrap. Fold enough wrap over the butter so that you can use it to help mold the butter into a log; roll and twist the wrap on the ends to seal. Refrigerate or freeze.).
• MUFFINS:.
• Preheat the oven to 375 degrees.
• Lightly grease and flour 10 wells of a standard-size muffin pan, or line them with paper baking cups.
• Combine the agave nectar, soy milk, 1/3 cup of lavender butter, eggs and vanilla extract in the bowl of a stand mixer or hand-held mixer; beat on low speed to incorporate.
• Combine the flour, sugar, baking powder, baking soda and salt on a sheet of wax paper or parchment paper. With the motor running, add the flour mixture to the bowl in two additions, beating (on low speed) until well incorporated.
• The batter will be quite dense.
• Divide it among the prepared muffin wells, filling them two-thirds full.
• Bake for 17 minutes, or until the muffins are light golden in color.
• Serve warm or at room temperature.

COCONUT FLOUR AGAVE NECTAR MUFFINS

Steps:

• Mix wet ingredients, then add dry sifted ingredients until smooth. Bake at 400 degrees for 15 minute.

AGAVE MUFFINS

Steps:

• Combine agave, orange juice, butter, eggs and vanilla mix well. Combine flour, sugar, baking powder, baking soda and salt in mixing bowl. Stir liquid mixture into dry ingredients until well blended. Pour into greased and floured muffin cups and fill 2/3 full. Bake at 375°F for 15 to 20 minutes or until golden.

VEGAN AGAVE CORNBREAD MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
• Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
• Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.