Sunday, May 1, 2011

Mother's Day: Breakfast in Bed

[Some of my friends no longer have their moms. If this is the case for you, do something special for yourself in honor of your mom on Mother's Day. Surely you are one of the greatest of your mother's accomplishments! Enjoy these muffins.]

Blueberry Muffin - really quite tasty!

Breakfast in bed: Mom deserves it.

Keep it simple – the kids should be able to help. Keep it non-messy - nobody wants syrupy residue in bed. Finally – keep it tasty. Today’s blueberry muffin recipe comes from Good Housekeeping’s Simple Vegan! Delicious meat-free, dairy-free recipes every family will love. Round this out with a glass of vanilla soy- or almond-milk and some sliced oranges. If you don’t have a bed tray or serving tray, try using a roasting pan, cookie sheet, or even a cutting board.

Blueberry Muffins

When retooling a recipe to be egg-free, oil and/or fruit purees are often used to provide the moistness eggs typically supply. In this recipe, applesauce plays that role.

Active time: 20 minutes
Total time: 45 minutes
Makes: 12 muffins

1 cup quick-cooking oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups plain unsweetened soy milk
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
2 cups blueberries (see tip)
1 teaspoon granulated sugar

1. Preheat oven to 400F. Line 12-cup muffin pan with paper liners.

2. Place oats in blender and blend until finely ground.

3. In a large bowl, combine oats, all-purpose and whole-wheat flours, brown sugar, baking powder, baking soda, and salt. In small bowl, with fork, blend soy milk, applesauce oil, and vanilla; stir into flour mixture until flour is moistened. Fold in blueberries.

4. Spoon batter into muffin-pan cups (cups will be very full). Sprinkle with granulated sugar. Bake until toothpick inserted in center of muffins comes out clean, 23 to 25 minutes. Remove to wire rack; serve warm, or cool to serve later.

TIP: If it’s not blueberry season, feel free to substitute frozen blueberries. Just add 3 to 5 minutes to your baking time, as the frozen berries will lower the temperature of your batter from the get-go. A few blueberry streaks will make your muffins look homemade, but don’t thaw the berries before adding them to the batter or you’ll end up with a big purple mess.

[NOTE: the nutrition information given in the cookbook lists each muffin as “about 80 calories” but I believe this is a typo and should read “about 180 calories”. The preceding recipe in the cookbook is very similar for whole-grain carrot cake muffins using the same muffin base proportions, and is is listed as “each serving: about 190 calories”. –Really Quite Carrie]

Further notes: This isn't the most completely amazing vegan muffin recipe ever, but I selected it because it's pretty healthy, and I wanted to give kudos to Good Housekeeping for publishing a vegan cookbook. It's important to support those mainstream venues which promote vegan ideas/foods to their followers and bring attention to "the cause." Click through to take a look or order. When you order through RQT, you help support this blog.

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