Well, as luck would have it I had bad luck with two more recipes after my last post:
-I attempted Katie’s Oatmeal-Raisin Cookie Larabars. With only a few ingredients and a food processor required, you think it’d be pretty hard to mess up, right? Unless you dump in all of the ingredients at the same time and blend for several minutes until you get some very oily Larabars. Oops. No picture was taken because they look like meatballs.
-I then tried Katie’s Healthy Chocolate Chip Cookies, with the recipe doubled. It calls for oil instead of a vegan butter substitute (and only a little bit of oil at that), and there’s no egg replacer in the recipe, which I thought was a little weird. It probably also explains why the dough was extremely sticky after I mixed it all together, which made it difficult to shape the dough into balls for baking
However, the results were still very yummy! More like a cookie-muffin, but still very good. And photogenic enough to include here:
Or maybe they’re more like cookie-muffin-pancakes? See the little holes on the top of them? :-p
Fortunately, I managed to have one very stand-out recipe this week: Blueberry muffins with a cinnamon streusel topping. Mmmm….
Blueberry Muffins with Streusel Topping (adapted from here)
- 1 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1/4 cup ground flaxseed
- 1 & 3/4 cups flour (I used spelt, but you can use all-purpose or whole wheat too)
- 1 & 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup oil (I used canola, but any kind should work)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, but recommended!)
- 1 & 1/2 cup fresh blueberries
- Cinnamon Streusel topping: 2 tbsp + 2 tsp brown sugar, 1 tsp cinnamon, 2 tsp Earth Balance vegan butter (I think any oil or coconut butter could also work), 2 tsp flour, pinch of salt
Preheat oven to 375 F and line a muffin tin with liners (recipe makes about 12 regular sized or 24 mini muffins). Mix the milk and vinegar in a bowl and set aside. Then mix the dry ingredients in a separate bowl, and mix in the other wet ingredients to the milk and vinegar bowl. Then add the wet to the dry and mix until just combined (be careful not to over-mix), and fold in the blueberries. Pour the batter into the muffin liners and top with with the cinnamon streusel topping (I microwaved it for a few seconds to make the butter soft enough to mix). Bake for 15-20 minutes, until the muffin surface springs back at you when you give it a gentle poke.
I managed to eat these during breakfast, lunch and dinner! Although that tends to happen with most of my desserts…hehe 🙂