Is it me or is there something vaguely not so PC about the look of the Plantation molasses bottle? It comes in three varieties — Barbados, organic, and Blackstrap (seen above) and they are all unsulphured and rich in iron. Why sulphur molasses? Beats me. I do know that molasses is really good for you, especially if you tend towards anemia. It’s also a form of sugar you can almost justify consuming, because of the copious amounts of iron, calcium and potassium. It’s finicky though and burns quickly (see last time I attempted to bake with it) and according to the sugar substitution sites, it’s acidic so you must add a 1/2 teaspoon baking soda for every cup of molasses used.
These muffins were the darkest looking muffins I have ever made. I decided to add cocoa because I knew they would be dark because of the molasses and I thought it would disappointing if they looked chocolatey without tasting of chocolate. Plus, I knew I was putting in walnuts (craving them lately — good for my liver!) and walnuts and chocolate are so nice together.
I wanted to incorporate millet but I wasn’t in the mood to taste it so I used Bob’s millet flour. Millet, as I have noted previously, is good for my liver too apparently. Everything I read on the internet emphasized that you can’t bake with just millet flour so I added a 1/4 cup to the regular flour. Full disclosure: I had a measuring cup full of flour with some cocoa in it because I was trying to measure for the chocolate espresso cupcakes and used a cup that only did liquid measurements! I hate to waste anything — so these muffins were invented.
I’m not feeling eggs at the moment so I used tofu instead. I forgot how little muffins actually need eggs — or maybe the millet flour and molasses kept the muffin nice and light — but I didn’t miss the eggs at all. The batter tasted odd (raw molasses not nice?) but the muffin itself is fantastic. Unsweetened cocoa helps keeps the amount of sugar needed low without cutting into the delicious.
Molasses Fudge Walnut Muffins — Vegan and Lactose-free
2/3 cup molasses (dark)
1/2 cup vegetable oil (neutral tasting such as canola)
1/2 cup tofu — any unflavored variety
2 cups flour
1/4 cup millet flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup cocoa (unsweetened)
1 teaspoon cinnamon
1 cup almond milk or other safe milk
1/2 cup walnuts or other nuts
1/2 cup Craisins (optional) soaking in juice or brandy
Preheat the oven to 375.
Sift together your dry ingredients.
Measure the oil into a large mixing bowl. Use the same oily measuring cup to measure the molasses. It makes it easier to remove. Add tofu and beat the mixture until very smooth. Add Craisins last along with whatever liquid you plumped them in. You don’t have to plump them first but it keeps them moister during baking.
Once the liquid ingredients are well mixed, add the dry ingredients to the wet, alternating with the almond milk. Use the measuring cup from the flour to measure the walnuts and add them last. Try not to over beat as usual, although I’m not sure anything would make this muffin tough. It’s a tasty sombitch.
Fill the cups of a no-stick muffin tin as high as you want (without eggs, the rising is minimal). You can use muffin papers if you don’t have a great no-stick tin like my Chicago Metallic, but the papers interfere with the crunchy bottoms.
Bake about 15 minutes until a toothpick to the center of the muffin comes out clean. Chocolate chips would perfect this recipe but it would cut into their super healthy profile. These babies feature iron, potassium, vitamins, protein AND more than one kind of anti-oxidants. They might be the perfect food.