Hey there! I was fea­tured on a morn­ing show here in Port­land, talk­ing about vegan bak­ing in the new year. You can check out the seg­ment here.

*sorry, it won’t let me imbed the video.

Yay, vegan baking!

Oh, and here is the recipe.

You Are My Sun­shine Loaf (or Muffins!)

This bread is so bright and sunny you can almost feel the sun­shine on your face. If Cal­i­for­nia could be made in the form of a bread, this would be it. With its lovely orange color and cit­rus notes, along with sweet bursts of raisins, this is a wel­come break­fast bread on the grayest days.

1– 1/4 cups all-purpose flour
1 cup white-wheat flour (or all-purpose flour)
½ cup sugar
2 tea­spoons bak­ing pow­der
¼ tea­spoon salt
1 cup shred­ded car­rots
1 medium apple, peeled and shred­ded
1– 1/4 cups grain or nut milk
¼ cup oil
zest of 1 medium orange
juice of one medium orange
½ cup raisins
½ cup walnuts

Pre­heat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with mar­garine or oil.

In a medium bowl, com­bine all-purpose flour, white-wheat flour, sugar, bak­ing pow­der and salt. In a large bowl, com­bine shred­ded car­rots, shred­ded apple and milk and mix until well-combined. Add oil, orange zest and orange juice. Add dry ingre­di­ents to wet ingre­di­ents in two batches until just com­bined. Gen­tly mix in raisins and walnuts.

Spread bat­ter in the loaf pan and bake for 60 to 65 min­utes, until bread is golden and a tooth­pick comes out clean. Let cool in the pan on a cool­ing rack until the pan is cool enough to touch, about 40 min­utes. Run a knife around the out­side of the loaf to sep­a­rate it from the pan, and turn bread out of the pan to fin­ish cool­ing on a rack.

If mak­ing muffins, bake in greased or lined muf­fin tins for 22–25 min­utes. Fol­low cool­ing instruc­tions for loaf.

Store left­over bread (or muffins) cov­ered at room temperature.

Yield: 1 loaf, 10 slices or 12 reg­u­lar sized muffins

*this recipe is slightly amended from the ver­sion in “The 100 Best Vegan Bak­ing Recipes”. Please see this page for more information.

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9 Responses to muffins on the boob tube

  1. elsiechaser says:

    Great seg­ment! Con­grats on your appear­ance on the show (and they did sound impressed at the end–yay!) :)

  2. Josiane says:

    The seg­ment was pretty cool! You were great!
    The muffins look really deli­cious too. Yum!

  3. Jess says:

    You we’re so cute today! Good job rep­re­sent­ing the Veg­ans! These muffins are so good!

  4. Joe.da says:

    You were great Kris; thanks for rep­re­sent­ing all of us herbivores! :-)

  5. tahinitoo says:

    You are impres­sive in real life and on TV!!!! Awe­some job Kris!!! I love how the lady had never seen a reamer before — she needs some tutoring!

  6. Courtney says:

    Con­grats on the tv segment–that is awe­some! I am mak­ing your muffins this week­end to take into work with me next week…I know peo­ple will love them :-)

    Court­ney

  7. Very cool and this sounds delicious!

  8. Denise says:

    Wow, this is an amaz­ing recipe! Super easy and really deli­cious. Thanks for shar­ing it.

  9. […] in “The 100 Best Vegan Bak­ing Recipes”. Please see this link for the orig­i­nal recipe http://nomnomnomblog.com/2010/01/05/muffins-on-the-boob-tube/ Share this:Like this:LikeOne blog­ger likes this post. This entry was posted in Sweet things, […]

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