Frosting

Vegan Cream Cheese Frosting

1 (8-ounce) container veggie cream cheese

1 tablespoon vegan margarine (such as Earth Balance)

2 1/2 cups powdered sugar

1 tablespoon lemon juice

Using a mixer, beat cream cheese and margarine until fluffy, about 1 minute. Sift in powdered sugar and continue mixing. Squeeze in lemon juice and mix another minute, until frosting becomes glossy. Pour into a covered container and refrigerate at least 1 hour before using. Makes about 1 1/3 cups, enough for 18 muffins or cupcakes. To frost a layer cake, double the recipe.

Per serving (based on 18): 102 calories (42 percent from fat), 4.9 g fat (2.6 g saturated, 1.4 g monounsaturated), 13.6 mg cholesterol, 0.7g protein, 14.4 g carbohydrates, 0 fiber, 48 mg sodium.

Muffins

Oatmeal Raisin Muffins

These muffins are delectable on their own, and even more so when spread with cream cheese or peanut butter — or go wild and top with cream cheese frosting (recipe follows). Why should carrot cake have all the fun?

1 cup plain soy milk

1 tablespoon cider vinegar

1 tablespoon flax seed meal (ground flax seed)

1/3 cup canola oil

1 teaspoon vanilla

1/2 cup raisins

1 1/4 cup unbleached all-purpose flour

1 cup old-fashioned oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup light brown sugar

1 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 350 degrees. Lightly grease or line a standard muffin pan.

In a small bowl, mix soy milk, vinegar and flax seed. Mixture will thicken. Stir in oil, vanilla and raisins; set aside.

In a larger bowl, combine flour, oats, baking powder, baking soda, sugar and spices. Pour in soymilk mixture, stirring gently until ingredients are just combined.

Spoon batter into 12 muffin cups, filling them 3/4 full. Bake for 30 minutes or until muffins turn tawny and a toothpick inserted in the center comes out clean.

Enjoy them warm from the oven with peanut butter or cream cheese. If frosting, cool completely. Makes 12 muffins.

Per muffin: 190 calories (33 percent from fat), 7.1 g fat (0.6 g saturated, 3.9 g monounsaturated), 0 mg cholesterol, 4.5 g protein, 28 g carbohydrates, 2.3 g fiber, 125 mg sodium.