I love muffins.Real muffins,with the big tops and really sweet.So besides being disappointed at the lack of vegan muffins anywhere,really,the ones I find are usually stubby and lackluster.So I baked some muffins,just the way I like:
Wild Berry Strusel
Evan's Monstrous Mushroom-esque Mixed Berry Muffs
preheat oven to 400 degrees F.(this will be changed,btw)
3 cups whole wheat pastry flour
3/4 t baking soda
1 t baking powder
1/2t sea salt
1/2 cup canola oil
1/2 cup pure maple syrup
1-2 t vanilla extract
1 t apple cider vinegar
1 cup vanilla soy yogurt(I used whole soy,but normally use so nice,as I can't get whole soy here)
1 cup berries(frozen or fresh)
1/4 cup neutral oil
1/4 maple syrup
1/4 cup brown sugar
1/2 cup + 2 TB cup flour
mix wet.miux dry.add i TB of dry to berries(if frozen)and toss.combine wet and dry.fold in berries,don't stir too much.fill a regular muffin tin way over the top.dough should be thick,and kind of keep shape,not liquidy.add topping,which will be doughy yet liquidy and sugary.
put muffin tin in the oven and turn the temperature to 325 degrees.bake for 20 minutes.open oven to check on them and decide if they need to be switched to a different rack,if so,do so(since the top rises a lot)and turn the pan.bake 25 more minutes,checking every once in a while,but carefully and not too often.done after knife/toothpick comes out clean and top is nice and brownish and firm yet squishy,but not wet and squishy.
Huge and Chewy Oatmeal Raisin Chocolate Chip Cookies
Just like my mom made for out school's pumpkin carving contest when I was in 5th grade.These things are huge!Recipe from Vegan Family Favourites
Giant Old-Fashioned Oatmeal Cookies
from Vegan Family Favourites
Crispy on the edges and soft in the middle. Sure to please everyone in the family. Try them with chocolate chips too.
1 cup vegan margarine, softened
1 cup packed brown sugar
3/4 cup sugar
2 teaspoons pure vanilla extract
Egg replacer for 2 eggs
1-1/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats
1-1/2 cups raisins
1 cup chopped walnuts (optional)
Preheat oven to 350°F.
In a large mixing bowl, beat margarine, brown sugar, sugar, and vanilla until light and fluffy. Add egg replacer eggs and beat until well blended. In another bowl, combine flour, cinnamon, baking soda, and salt. Gradually add to margarine mixture until well blended. Stir in oats, raisins, and nuts (if using). On a baking sheet lined with parchment paper (or a nonstick cookie sheet) drop the dough by 1/4 cupfuls and pat down slightly. Bake for 15-17 minutes or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet.
Makes 2 dozen giant cookies
For smaller cookies, drop the dough by tablespoons onto the baking sheet. Bake for 10-12 minutes or until edges begin to brown. Makes 5 dozen.
*I made huge cookies and I made 10 of them.
and I made the cinnamon rolls again.Twice since Sunday.yumm.
Here's Daniel stuffing his face: