My friend Jama posted these on her (private) blog, and they looked so good! I also had pretty much all the ingredients needed, so I whipped them in this evening. Jama is a Clean Vegan, which I am very interested in. She doesn’t eat fake things like Vegan Mayo, Seitan, Soy Burgers. Basically just naturally occurring foods. Soy in generall weirds me out, which is a big reason I still eat meat, I don’t want to do soy. I have recently thought about ditching cheese though, and trying to cut back on the meat…shhh…dont tell Mr. Gaunt.
I also feel like I’m going to remove eating out all but one day a week. Nothing good comes from a restaurant (including no blog posts from me…lol!) And produce season is coming, and I’m jumping back on the veggie/cooking bandwagon! Oh and the pool opens in TWO WEEKS!!!!!!!!!!!!!! Oh speaking of Pools, I have officially decided to rock a bathing suit with a skirt this summer. Ms. G gave me one, and it is totally dated and grandma-like, and I LOVE IT! It covers the thighs and accentuates the waist. I might even take a full body shot of it for yah…lol! Basically I decided that I love to swim, and I don’t give a shit if my suit is a littleold school looking, obviously people can see I’m still young, and Id rather have a flattering grandma suit than a not cute modern suit. So that is that!
Oh I was talking about muffins…lol. Yeah so I pretty much made it like the recipe said, except I didn’t have ground Flaxseed, only whole flaxseed, so I used that. Also I didn’t have any Bran, so I did a 1/4 cup of oats. Last and most important, I used Whole Wheat Flour instead of regular flour. This brought a whole new discussion that I will talk about at the end of this post. For now here is the original recipe:
2 C flour
1/4 C sugar
1/4 C ground flax seed
1/4 C bran
1 Tab baking powder
1/2 teas ground cinnamon
1/2 teas salt
1/3 C creamy peanut butter
3 Table spoon vegan margarine
1 C soy milk
1/4 C maple syrup
1 teas vanilla extract
1/4 C jam
Preheat oven to 4oo degrees. Mix first seven ingredients in a big bowl. Using a fork or pastry blender, add vegan margarine and peanut butter until mixture resembles coarse crumbs. Add soy milk, maple syrup and vanilla. Stir until just mixed. Do not over stir.
Spoon batter into prepared muffin tin. Add a teas of jam to the top of each and bake in the oven for 2o minutes. YUM!!
Jama’s looked all light and fluffy and yummy, mine…well…not so much. I blame two things on this. 1. The altitude here SUCKS for baking, Jama lives in California. 2. The Whole Wheat Flour:
See I said a while ago that I planed on replacing everything with Whole Wheat Flour, because it is healthier for you. So far I havent had a big problem with, but I wouldn’t say it really works the same as All Purpose Flour. See WW flour is so much heartier. It gives things a totally nutty-hearty flavor, basically it TASTES like health food. Also it doesn’t rise as well (avoid using in things that need to be light and fluffy: Cakes, Pie Crusts, Pastries) and it definitely is darker in color. Personally I found a liking to it. I like that it taste more substantial and more nutritional. However Its not for everyone. Mr. Gaunt likes it ok, or at least he pretends to. I think I may actually buy some AP Flour for baking too though.
I would make these again though, they are more like a hearty breakfast muffin than like cake or a treat. I think they will be yummy with a banana in the morning, or some Earth Balance Spread on it. I would defiantly tell people to make these.