Vegan Muffins Again with the Family

I posted some vegan carrot muffins last week. They were so good I thought I would make them again. Sadly, this time the recipe turned out terrible. In fact so bad, that I took down the post. My guess is that I miswrote something. There is always a fear with posting a recipe that it will turn out terribly. After all, we bloggers put these things up and someone might think we know something. This authority is awesome and horrible, no?

Anyway, my failure made me retry the recipe from scratch. Though, we did it as a family. The joy of vegan baking is that there is no fear of salmonella with eating the batter, so it was fun to make with Belle, who spent half the time licking her fingers. Baking with toddlers? Let me pass on some tips. Have everything measured out and placed in unbreakable containers. We decided to put all the wet together in one big bowl while she looked on. Her job was to dump in the wet. (Lick the peach pulp from the bowl too!) With dad's help, the batter got stirred. Then, mom filled the muffin tins.

Recipe
Peach Carrot Vegan Wheat Bran Muffins
(adapted from the Veganomicon Banana Muffins)

Combine:
1/3 cup sugar
1 tsp vanilla
1.75 whole wheat flour
1/2 cup wheat germ
2 t cinnamon
2 t ground ginger
2 t baking powder
1/2 t baking soda
1/2 t salt

In a separate bowl, combine
1 cup soy milk
1 t vinegar

In a third bowl, combine
1/2 cup peach
1/3 cup carrots
1/3 cup canola oil

Mix wet into dry. Fold in 1/2 cup blackberries.

Bake at 350 for 20 minutes.