Vegan with a Vengeance

tablespoon baking powder
    Â¼ teaspoon salt
    â…“ cup canola oil
    Â¾ cup rice or soy milk
    1 (6-ounce) container soy yogurt, plain or vanilla (vanilla will make it only slightly sweeter)
    1 teaspoon vanilla extract
    2 tablespoons finely grated lemon zest (zest from 2 lemons)
    1 tablespoon poppy seeds
    Preheat oven to 400°F.
    In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, rice milk, yogurt, and vanilla. Add the lemon zest to the wet ingredients. Fold the wet ingredients into the dry; halfway through mixing fold in the poppy seeds.
    Spray a twelve-muffin tin with nonstick cooking spray. Fill each cup two-thirds full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
    PUNK POINTS
    To make sure you always have fresh muffins, freeze half a batch. Pour the batter into paper cupcake liners, then put them in the freezer. Once frozen, store in tightly sealed plastic containers and bake one in a muffin tin, adding an extra 8-10 minutes to the cooking time, whenever you want a muffin, no need to thaw.

Carrot-Raisin Muffins
    MAKES 1 DOZES MUFFINS
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    These are my favorite morning muffin. Since I weaned myself off of caffeine I need a little kick to wake me up. Actually, I need several really hard kicks and in some cases a bucket of ice water dumped over my head. But what I’m saying is, once I’m awake the little bit of spice to these muffins seals the deal.
    Â½ cup raisins
    1½ cups flour
    2 teaspoons baking powder
    Â½ teaspoon baking soda
    Â½ teaspoon ground cinnamon
    Â¼ teaspoon ground or freshly grated nutmeg
    Â¼ cup sugar
    Â½ teaspoon salt
    1 cup rice or soy milk
    Â¼ cup canola oil
    1 teaspoon vanilla extract
    2 cups grated carrot
    Preheat oven to 400°F. Spray a muffin tin with nonstick cooking spray or lightly grease with oil.
    Soak the raisins in a bowl of hot water and begin preparing the batter. In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt. Create a well in the center and add the milk, oil, and vanilla; mix with a wooden spoon until just com bined. Fold in the grated carrots. Remove the raisins from the water and fold in.
    PUNK POINTS
    Soaking the raisins in hot water gives them new life and makes them plump and juicy. Just boil some water, put the raisins in a bowl, pour the water over them, and let them sit for a good 10 minutes.
    Fill the muffin tins three-quarters full. Bake for 18 to 22 minutes, until a toothpick or knife inserted in the center of one comes out clean. Let cool on a cooling rack.
    Fizzle says:
    While carrots are high in beta-carotene, it is a myth that they actually improve eyesight.

Cherry-Almod Muffins
    MAKES 1 DOZEN MUFFINS
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    Cherries are expensive so make sure to pick only the ones that are most perfect and firm. Take your time in the store and go through the whole pile until you come to be known as “Crazy Cherry Girl/Guy” by the shopkeepers.
    2 cups all-purpose flour
    â…“ cup sugar
    2 teaspoons baking powder
    Â½ teaspoon baking soda
    Â¼ teaspoon salt
    â…“ cup canola oil
    Â¾ cup rice or soy milk
    1 (6-ounce) container soy yogurt, plain or vanilla (vanilla will make it only slightly sweeter)
    2 teaspoons almond extract
    1 cup sliced almonds
    Â¾ cup fresh bing cherries, halved and pitted
    Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
    In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Create a well in the center and add the oil, rice milk, yogurt, and almond extract. Mix with a wooden spoon until combined. Fold in ½ cup of the almonds and all of the cherries.
    Fill the muffin cups three-quarters full; press the remaining slivered almonds into the tops of the muffins. Bake for 18 to 22 minutes, until a toothpick or knife inserted in the center of one comes out clean.

Ginger-Raisin Bran Muffins
    MAKES 1 DOZEN MUFFINS
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    These are so tasty and healthy, too.
    Â½ cup raisins
    1½ cups all-purpose flour
    2 teaspoons baking powder
    Â½ teaspoon baking soda
    Â½ cup sugar
    2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    Â½ teaspoon salt
    Â¾ cups bran
    1¼ cups rice or soy milk
    â…“ cup canola oil
    1 teaspoon vanilla extract
    Â¼ cup chopped crystallized ginger
    Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Soak the raisins in hot water to cover, set aside.
    In a large