Reclaiming the Batter: Vegan blueberry spice muffins
One of the things I miss most from growing up, when we didn’t have to examine in every morsel we put in our mouth in excruciating detail, was licking the batter after making some yummy baked goodies. With the whole raw eggs and salmonella threat a high squeaky scream that cannot be ignored, batter has been off limits. Until I whipped up (purely by accident using the ingredients in the house), blueberry spice muffins with apple sauce instead of egg. Not only did we sit around the batter tasting bites in epicurean bliss, my daughter and I polished off a dozen muffins by noon. And they are so easy to make (an added bonus in my busy lifestyle).
1 cup whole wheat flour
3/4 cup unbleached flour
2 tsps cinnamon
2 tsp baking power
1/2 cup plus 1 tsp sugar
1/4 tsp nutmeg
1/4 tsp ground ginger
1/3 cup apple sauce
3/4 cup soy milk (you can use regular milk but soy keeps the whole recipe vegan)
1/3 cup cooking oil (canola, coconut)
1/2 cup blueberries (frozen or fresh)
In smaller bowl, mix the applesauce, cooking oil, and milk, then add to flour mixture and stir until combined. It should remain lumpy. Add the blueberries, then put mixture in greased or lined (muffin cups) muffin tin.
Mix 1 tsp of sugar and 1 tsp of cinnamon and sprinkle on muffins. Bake for 15 minutes or until golden. The recipe makes 10-12 muffins.
Last, but not least, revel in the remaining batter, alone or with friends and family. Its so nice to have the batter back, and a perfect breakfast to spice up your holiday mornings.
And for those celebrating Hannukah, I did a post on latkes on my personal blog. Come visit and chat.
Posted on December 11, 2012, in Sabrina Garie and tagged baking, blueberry muffins, Cooking, Holiday recipes, Muffins, recipes, Sabrina Garie, vegan baking, Vegan cooking. Bookmark the permalink. 2 Comments.