It’s Jill’s Birthday! Time for DONUT MUFFINS!

My good friend had a birthday two days ago. Smartly, she told no one [I remembered from last year] and took that day and the one after off. I get that. She didn’t want anyone to make a big deal about her day because she gets embarrassed easily. If I remember correctly she went to Buffalo with her sister. Lucky girl, I miss Buffalo.

Last week I listened in on the Our Hen House podcast [my absolute favorite!]. On the show, two vegan men, the Vegan Mos, came on to make and talk about veganizing dishes traditionally made with dairy or meat. On the show they made “pigs in a blanket” and “egg creams” both using vegan products. I have listened to interviews with them before and curiously started looking around their website. I was more than happy with the amount and quality of recipes they had for the vegan chef, all of which seem doable for someone like me.

I think Jill will like these because they are simple, yet delicious. There are no weird ingredients. It’s basically when you would use milk, use soy milk.

The Vegan Mo’s Donut Muffins



¾ cup soymilk
1 ½  tsp cider vinegar
1 TBL gound flax seeds (I used chia seeds)
3 TBL HOT water
1/3 cup vegan butter ( I used Earth balance)
¾ cup sugar
1 ½ cups flour (I used spelt flour)
1 ½ tsp baking powder
½ tsp salt
¼ tsp nuteg
¼ tsp cinnamon


½ cup sugar
1 TBL cinnamon
¼ cup melted vegan butter

***My topping:

1T Earth Balance

1T maple syrup

1/4c pumpkins seeds


Preheat oven to 350F. Grease muffin cups or line with paper muffin liners. In a small cup mix soymilk and cider vinegar. Set aside. In another small bowl, combine flax seeds and hot water. Stir until slightly thickened and gooey. In a medium bowl mix flour, baking powder, salt, nutmeg and cinnamon. Set aside. In a large bowl, cream together earth balance and sugar. Add in flax seed/water mixture and stir until smooth. Add in flour mixture and stir to fully combine. Add soymilk/vinegar mixture.  Mix until fully combine and batter is smooth. Spoon batter into muffin cups, about 2/3 full. Bake 20-25 minutes until toothpick comes out clean. While muffins are baking, prepare the topping by mixing together the cinnamon and sugar. When done baking, cool slightly in pan. Remove from pan and cool until you can handle them. Dip the tops of the muffins in the melted Earth Balance and then into the cinnamon sugar mixture.

***For my topping I sautéed the pumpkin seeds in maple syrup and Earth Balance till the seeds got caramelized. I then spooned the mixture on top of the muffins. Jill loves pumpkin seeds. I gotta give the girl what she wants!

Gobble up an enjoy!

This recipe and other delicious creations can all be found at the Virtual Vegan Linky Potluck




    • I look forward to the podcasts featuring you both! It must be so great to cook cruelty free with someone you love. Your relationship to each other and to animals is pretty great!

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