I know, it's Fall. I should be baking with apples, and spices, and pumpkin. But the truth is, I still long for a little taste of summer. And when blackberries went on sale several weeks ago (probably for the last time this season), I had to jump on it.
It also happened to coincide with the older boys' Cub Scout campout. It was great fun, and all the food was provided--as I knew it would be. But, aside from the fruit, breakfast was off-limits to the youngest son--as I suspected it would be.
Da-da-da-DA! Supermom to the rescue! In retrospect, there were probably less messy muffins to make for an almost-two-year-old, muffins with apples or pumpkin. But they wouldn't have been one last, yummy bite of summer.
Vegan Blackberry Muffins
Ingredients:
1 ¾ cup GF all-purpose flour (I use Bob's Red Mill)
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon xanthan gum
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 ½ teaspoons Ener-G Egg Replacer mixed with 2 tablespoons rice milk
1 cup rice milk
¼ cup canola oil
1 cup blackberries (roughly chop or leave whole)
Preheat oven to 400°F. Grease 12 muffin cups or line with paper liners.
In a large mixing bowl, mix all dry ingredients together. I prefer to use a whisk, because the GF flour I use has a tendency to clump with a spoon. Make a well in the center and set aside.
In a small mixing bowl, mix Egg Replacer with 2 tablespoons rice milk; beat with a fork until combined. Add remaining rice milk and canola oil and whisk with fork until well combined.
Add wet ingredients to dry ingredients and mix just until combined. (Baking 101: Overmixing makes tough muffins. Tough muffins are worse than tough cookies.) Gently fold in blackberries--and I stress gently, otherwise you end up with purple muffins.
Fill muffin cups or liners ¾ full. Bake at 400°F for 20 minutes, or until done and lightly browned on top. Let cool in pan for a few minutes, then finish on a wire rack, if you can wait that long. Or serve warm with vegan buttery spread. Mmm.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Saturday, October 22, 2011
Vegan Blackberry Muffins
Sunday, September 12, 2010
Baking Day!
Now that the weather is a little cooler, I decided it was high time to do some baking. Top of my list: bread and dessert. Both are things I've been trying to find decent recipes for.
First off was the bread. I made a quick bread, Rice- and Rye-Flour Bread. I was a bit dubious when I pulled it out of the oven and the top was an pale ashy blond, with prominent cracks. After it cooled a bit, I took it out of the pan, and the texture of the sides (not crust) was sort of grainy, almost like wheat-germ bread. I waited as patiently as I could before cutting into it. It is hard to wait patiently to try bread, when you haven't had decent bread in several months. When I couldn't take it any more, I cut off a small slice. Whoa. Any reservations I may have had were immediately dispelled. It was delicious! It turned out savory, buttery, which is interesting since there was no butter in it. Yup, truly vegan. I'm thinking this would be good slathered with butter, especially herb or garlic butter. I'm not sure they would hold up to toasting, but perhaps under a broiler for garlic bread. Mmm!
Next up were cookies. For these, I made Oatmeal Cookies.
Let me digress a moment here to sing the praises of my Magic Bullet. This little wonder is one of the few small appliances that actually lives on my counter. I had used it to make baby food primarily. Then I discovered that it could reduce oatmeal to oat flour. Hallelujah! A cheap source of oat flour! It's not superfine, by any means, but it works well. More importantly, I can get oatmeal in any grocery store cheaply. Oat flour is not to be found short of an hour drive away, and then in little bags at premium prices. Plus I can make up just what I need, thus depriving the mice of at least one temptation.
Okay, back to the cookies. This recipe could be vegan, depending on the type of margarine you use. It originally called for chopped walnuts or pecans, but I decided to use chocolate chips instead, for two reasons. First of all, they are slightly less likely to be cross-contaminated with peanuts than nuts. Secondly, I was really craving chocolate.
These turned out fabulous. Slightly crunchy, full of flavor. One of the best things about these is that because there are no eggs, I didn't feel guilty for eating a couple bits of the dough or licking off the spoon.
Both of these recipes came from an out-of-print book, The Egg-Free, Milk-Free, Wheat-Free Cookbook by Becky Hamrick and S.L. Wiesenfeld, MD. The title is a little misleading, as not all of the recipes are wheat-free, but it is still packed with a lot of good recipes. In some ways, it reads like a church cookbook, with lots of old-fashioned, homey recipes. It can be gotten cheaply on Amazon. Or you can check it out at the library, if you have a good library. I won't reproduce the recipes here because of copyright laws, but I do recommend that you at least browse through this book.
First off was the bread. I made a quick bread, Rice- and Rye-Flour Bread. I was a bit dubious when I pulled it out of the oven and the top was an pale ashy blond, with prominent cracks. After it cooled a bit, I took it out of the pan, and the texture of the sides (not crust) was sort of grainy, almost like wheat-germ bread. I waited as patiently as I could before cutting into it. It is hard to wait patiently to try bread, when you haven't had decent bread in several months. When I couldn't take it any more, I cut off a small slice. Whoa. Any reservations I may have had were immediately dispelled. It was delicious! It turned out savory, buttery, which is interesting since there was no butter in it. Yup, truly vegan. I'm thinking this would be good slathered with butter, especially herb or garlic butter. I'm not sure they would hold up to toasting, but perhaps under a broiler for garlic bread. Mmm!
Next up were cookies. For these, I made Oatmeal Cookies.
Let me digress a moment here to sing the praises of my Magic Bullet. This little wonder is one of the few small appliances that actually lives on my counter. I had used it to make baby food primarily. Then I discovered that it could reduce oatmeal to oat flour. Hallelujah! A cheap source of oat flour! It's not superfine, by any means, but it works well. More importantly, I can get oatmeal in any grocery store cheaply. Oat flour is not to be found short of an hour drive away, and then in little bags at premium prices. Plus I can make up just what I need, thus depriving the mice of at least one temptation.
Okay, back to the cookies. This recipe could be vegan, depending on the type of margarine you use. It originally called for chopped walnuts or pecans, but I decided to use chocolate chips instead, for two reasons. First of all, they are slightly less likely to be cross-contaminated with peanuts than nuts. Secondly, I was really craving chocolate.
These turned out fabulous. Slightly crunchy, full of flavor. One of the best things about these is that because there are no eggs, I didn't feel guilty for eating a couple bits of the dough or licking off the spoon.
Both of these recipes came from an out-of-print book, The Egg-Free, Milk-Free, Wheat-Free Cookbook by Becky Hamrick and S.L. Wiesenfeld, MD. The title is a little misleading, as not all of the recipes are wheat-free, but it is still packed with a lot of good recipes. In some ways, it reads like a church cookbook, with lots of old-fashioned, homey recipes. It can be gotten cheaply on Amazon. Or you can check it out at the library, if you have a good library. I won't reproduce the recipes here because of copyright laws, but I do recommend that you at least browse through this book.
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