muffins on the boob tube

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.