Oh you didn’t want me to put on my really tight pants? Because I can do that too … oh. Ok.
I made these Blueberry Oat Muffins last week for breakfast and LOST IT because they’re the best I’ve ever had. I really wanted some muffin tops, which is a feat rarely achieved in vegan baking … why I do not know. It seems like the baking powder and baking soda should aid in the leavening, but vegan muffins are (usually) reluctant to rise. The magic secret (omg) is to overfill the cups. Did I just blow your mind? Whoa.
Check out the Recipe:
(Makes 12 normal sized muffins and 8 jumbo muffins with tops)
- 1 1/2 Cup AP Flour
- 1/2 C Oats
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- Pinch salt
- 1 Cup Sugar
- 1/2 Cup Vegetable Oil
- 2 Flax Eggs (2 T ground Flax seed + 6 T water)
- 1 Cup Soy Yogurt
- 1 tsp Vanilla Extract
- 1 C Blueberries (fresh or frozen)
- 1/2 C Chopped Walnuts
- Preheat your oven for 400 degrees and grease your muffin tin with vegetable oil or vegan margarine.
- In a small bowl, create your flax eggs by whisking together the ground flax seed and water. Set aside.
- In a large bowl, combine all the dry ingredients.
- In a separate bowl, combine all the wet ingredients, including your flax eggs.
- Pour the wet ingredients into the dry and top with the blueberries and walnuts. Stir only until everything is just incorporated – be sure not to over-mix!
- Scoop your batter evenly into the muffin tins, filling them all the way to the top. Don’t be afraid! These muffins don’t rise very much!
- Place the muffin tin on a middle rack in your oven and bake for 20 minutes, or until the edges just start to look caramel brown.
- Cool on a rack and enjoy!
All this talk of muffin tops and racks, I can only imagine what the search engines turn out this week.
Oh, internetz. I’ve been neglectful. Since I’ve been in New York I have cooked perhaps two meals. I was in a sublet with a miniscule kitchen and walls that shook every time the subway went past. I feel like September was one drawn out Seinfeld episode and I was George Costanza. Work has been great and I’ve been keeping busy but it’s been really stressful and all these bills keep appearing out of nowhere – not to mention my check fraud debacle! Thanks Craigslist!
Well, it’s a new month and I’m in a new (wonderfulwonderfulwonderful) apartment so I’m ready to come back … with camera phone pictures of things other people made.
I can’t even remember what this was called – some kind of Mediterranean ‘chicken’ platter. It was really good – soy meat with roasted zucchini and squash and spinach. I sat in front of the huge display of desserts and didn’t go for any (so wrong) but opted to try the vegan soft serve.
While a bit grainy, the soft serve was gooood with their vegan chocolate sauce. Yessss.
Gobo was the first vegan restaurant I went to in New York and it’s still my favorite. My all time favorite dish there is the Soy Protein and Spinach Roll with Jade Mushrooms:
Really not a good picture, and I cannot accurately describe the comforting goodness of this dish but just go with me on this one. It’s stellar. The title pretty much sums everything up, but the sides are mashed potatoes with musroom gravy and sauteed veggies with tofu. Everything is SO good. One bit of advice – don’t order the chocolate cake at Gobo. It will lead you into the land of what everyone assumes vegan food is – dry and bland. Don’t do it! No!
I promise to be better about taking pictures and cooking from now on – here’s a picture of one of my many zucchini muffins that were created this summer. There was a huge crop of zucchini in my bf’s mom’s (aunt’s nanny’s son’s cousin’s best friend’s dog walker’s dad’s) garden and I took full advantage of the bounty!
It was early in the morning on a Tuesday. The bananas weren’t feeling well. They were sick and tired of hanging out on the kitchen counter, and they weren’t getting any younger. Quite frankly, they were lookin’ bad. The bleary eyed stranger who wandered into the kitchen on that fateful morning took one glance at the bananas. She had once known them as green, naive, unspoiled by the harsh reality of life outside the grocer store. Now, well past the prime of their lives, the bananas called out for mercy.
So I have about two more months in this apartment before I roll out and let my lease cruise – peacing out to the east coast that big New York place. I’m trying to use up everything I have in my cupboard that I can’t easily donate to a shelter. Here come the muffins.
I made up the recipe and considering there’s no sugar or Earth Balance I wasn’t sure how they’d come out – therefore I titled them:
Ye of Little Faith Banana Kitchen Sink Muffins
1/4 C apple sauce
1/3 C unsweetened soy milk
1/4 C brown rice syrup
2 T maple syrup
1 t almond extract
1 C whole wheat flour
1/2 C white flour
1/2 t baking soda
handful of currants and raisins
I just really mashed up the wet ingredients and then mixed everything into the dry ingredients, poured them into a muffin tin, and called it a day. Well, beside baking them for 20 minutes at 350 degrees. I only made 8 because I didn’t trust them to rise very much. The did actually rise beautifully, so it was a treat to have a real muffin top (without giving anyone the less preferred sort of muffin top – get it? heaaallthyyy).
Also, how precious is this little guy?
The cold rainy weather here in L.A. is forcing everyone into warm cocoons of blankets and mountains of DVD’s. I think everyone was getting tired of holing up every night, so we decided it was time to break out of the rut and host a dinner party/board game night!
Luckily I had a ton of groceries sitting around begging to be used, so I improvised with what I had.
First was the mustard encrusted tofu over stir-fried kale and onions:
I sliced some silken extra-firm tofu, pressed it with paper towels to dry, slathered it in a mixture of spicy brown mustard, sesame seeds, and cornstarch and pan fried it on the stove. For the kale, I chopped up two garlic cloves and an onion and sauteed them until slightly brown. Then I added the kale and about 1/3 cup of water and sauteed until the onions were carmelized and the kale got soft. This recipe got rave reviews (hooray!) from my dining mates. The tofu was crispy and spicy on the outside and soft inside – perfect with the slight crunch of the kale and onions.
Next! Butternut squash fries! Love of my life!
I could seriously eat an entire squash in one sitting prepared this way. Ok, maybe I already have … In any case, these disappeared completely in about five minutes! My boyfriend especially loved them (you will notice that I couldn’t even get his hand out of the way to take a picture). I sprinkled them with about a tablespoon of olive oil and a dash of salt and roasted them in the oven at 450 degrees until crispy – about 30 minutes – flipping them over halfway through. Sooooo much healthier than french-fries and I swear they taste better too.
Dessert was Blueberry ‘Splosion Muffins following this recipe .
I made the strawberry version a year ago and about every month get a request to make them again! They’re so delicious. Sweet fruit bubbling out of the inside and the cinnamon struesel topping? Are you kidding me? Amazing. I made 12 and only had one left this morning for breakfast!
My favorite part:
Watching everyone dig in! This meal fueled us for a grueling game of Trivial Pursuit and a youtube viewing of the Democratic debates. Mmmmm brain food.