Berry Muffins

I’m going to be honest here: I totally deviated from the recipe in Vegan Brunch, because I didn’t have soy yogurt. It’s just not something I keep in the house, because I rarely, rarely use it. Also, I’m still involved in my quest to rid myself of white whole wheat flour (blech), so I used it instead of the all-purpose. What emerged is the muffin you see before you, slightly darker, slightly flatter, still delicious.

 Mmmm…Earth Balance. I don’t like to bake with you (though I will), but I do like to spread your buttery goodness on things. This muffin was obviously not as cute and fluffy as it should be, but the blackberries and blueberries made up for the lack of beauty.

Once again, I would like to express my appreciation for the crumb of vegan muffins. SO MUCH BETTER than your average muffin. I don’t know how it’s possible. But it seems difficult to not have these come out delicious, even when you make substitutions.

Here is my altered recipe:

Not-Bakery-Style Berry Muffins (makes 6)

  • 1 cup flour
  • 1/3 cup + 1 T sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup + 1 T not-milk
  • 2 T orange juice
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 3/4 cup berries

Basically, follow the directions from Vegan Brunch: 375 oven, grease the muffin cups. Mix all the dry ingredients, then all the wet in a separate bowl. Add the wet to the dry, and mix VERY GENTLY. Then, fold in the berries. It’s okay if the mixture looks a little floury. That’s how you want it. Bake for 25 mins, and check for doneness by inserting a toothpick or cake tester into the muffin. Sometimes you’ll get berry residue on it, but check for raw dough. If it’s dry, take it out! Nothing tastes worse than an over cooked hockey-puck muffin.

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