"Eggnog" Mini-Muffins
- 1 cup of soynog (or other non-dairy eggnog)
- 2 teaspoons of vinegar
- 1 tsp pure vanilla abstract
- 1/4 cup of maple syrup
- 1 1/2 cup of flour
- 1/4 cup of wheat germ
- 3/4 cup of raw sugar
- 1/4 tsp of baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of nutmeg
"Eggnog" Ganache
- 10 oz. vegan chocolate chips
- 1/2 cup soynog
Whisk soynog with vinegar and set aside. Combine all dry ingredients in a large bowl. Add maple syrup and vanilla to soynog mixture. Take the liquid mixture and quickly mix with the dry ingredients, just until fully combined. Grease a mini-muffin pan and spoon in mixture into the sections. Bake at 350 degrees for 14-16 minutes.
For the ganache, bring the soynog to almost a boil on the stove top. Bring off the heat and whisk in the chocolate chips until melted. Let cool slightly, then dip the mini-muffins into the ganache to top.
So, I haven't posted a vegan recipe in awhile since becoming a vegetarian, so I decided to bake without dairy for this recipe. Even in my earlier years of eating dairy and eggs, I have never been a fan of actual eggnog, so soynog has always been my go-to. These muffins are so moist, full of spices and flavor, and even sweeter with the eggnog ganache. This would be a perfect holiday party snack to bring, or even to enjoy at home.
