Friday, April 16, 2010
Vegan Strawberry Muffins
So, I had some strawberries that were on their way out the door; or rather, to the compost pile. Feeling generally guilt ridden when something goes to waste because I didn't do anything with it, I decided I should try to make some muffins for them to call home. My thoughts were, 'ok, I'll make muffins and if they are a bust, at least I tried!'
The muffins ended up being quite delicious. Honey, who is a sweet guy but not a 'sweet' eater actually called me to tell me how good they were as he was shoving another in his mouth :) Cool thing: super easy, liked by all (small child loved them too) and can be breakfast or dessert!
This is a small batch, about 8 muffins... just double it if you want more.
1 1/2 cups flour
1/2 cup sugar
1/4 tsp salt
1tsp baking powder
1 tsp baking soda
3/4 cup soy milk (I used vanilla soy)
1/3 cup canola oil
1 tsp vanilla
1 cup fresh or frozen strawberries. If they're frozen, defrost first.
I used fresh because, well, see story above... either way, cut them into smallish pieces.
Preheat oven to 375. Prepare your muffin pan with papers. If you don't have papers, grease the tin.
In kitchenaid (or bowl) add all dry ingredients and mix.
To your dry ingredients add the milk, oil and vanilla. Don't over mix the batter; it will look kind of chunky and odd.
Add your strawberries and mix just enough to incorporate them.
Spoon the batter into muffin papers or greased tins. Fill them flat to the top, not mounded.
Bake for 15 to 18 minutes... check before you take them out. When you take them out, let them sit for a good 10 to 15 minutes before you try to remove them from the pan.
They are fantastic with vanilla bean soy delicious ice cream, or any ice cream. They're also good on their own, so have at it!