Tag Archives: muffins

Vegan Orange Muffins & Applesauce-Spice Muffins


My roommate’s senior show reception (for fine art) was last night, and as the genius she is, she decided to serve breakfast for dinner. Waffles, eggs, bagels, milk and orange juice were all served. Her mom doesn’t eat eggs and when I was thinking about what I could make to contribute, I immediately thought – Caron’s Questionable Vegan Pancakes recipe. As much as I really wanted to make one of Caron’s recipes, I thought, after pulling out all the ingredients, that muffins really were much easier to carry around a gallery setting. So I researched egg-less and vegan muffin recipes and ended up taking a few different things from a few different recipes.

I’ve mentioned before that vegan baking is amazing, which I feel most people don’t realize (and I can eat all the batter I want and not get sick! At least not from salmonella). They hear the word vegan and think it’ll be weird. Well, I can tell you, I didn’t tell anybody the muffins were vegan and everybody loved them! I have two different flavors – orange and applesauce-spice.

Vegan Orange Muffins
2 cups Jiffy baking mix (Michigan-made!)
1/2 cup white sugar
1/2 cup brown sugar
1/4 tsp salt
2 tbsp vegetable oil
1/2 cup applesauce
1/2 cup orange juice
zest from one large orange, (at least 2 tsp)
1 tsp vanilla extract

Preheat oven to 375 degrees. Combine the wet ingredients on one bowl, and dry ingredients in another. Pour dry ingredients into the wet and stir until just combined. Try not over stir, or the muffins’ texture will change. Place in oven.
It will make 12 muffins.

Applesauce-spice Muffins
2 cups Jiffy baking mix (Michigan-made!)
1/2 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp salt
2 tbsp vegetable oil
1 cup applesauce
1 tsp vanilla extract
1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. Combine the wet ingredients on one bowl, and dry ingredients, except walnuts) in another. Pour dry ingredients into the wet and stir until just combined. Add the walnuts. Try not over stir, or the muffins’ texture will change. Place in oven.
It should make 12 muffins, but for some reason I could only manage 11. Perhaps I had eaten too much of the batter in the making?

These muffins were delicious! The spices in the Applesauce-Spice really held the muffin together, and the orange-flavor was so unique and fresh! A great spring-time muffin! Plus, vegan muffins feel lighter to eat (depending on how you make them of course!).

Kim


Bad-Muffin Bread Pudding


Got dry muffins?

Problem: Your experimental muffins (aka, Kim’s healthy muffin recipe) didn’t turn out great.
Question: What to do with them?
Answer: Bread Pudding!

7 ish bad muffins
2 cups milk
1/2 cup sugar
2-3 eggs
2 tablespoon cinnamon
ground cloves
ground ginger

Preheat oven to 350 degrees. Butter a pan (8×8 or 9×13, whatever). Crumble muffins into pan. Beat eggs, milk, sugar and spices together and pour over bread. Stir a little, then bake for 30 minutes.

So, what do I think?:
So, I’m trying to think of some proverb that can describe turning bad muffins into bad bread pudding, the message of said proverb being some sort of combination of “don’t do it, it won’t work,” “there’s no hope with this,” or “what’s bad can only be made worse.”

After spending far too long researching proverbs on Wikipedia, and not doing my homework, the only one I found that could remotely be used to describe my experience with this recipe was, “Practice makes perfect,” directly followed by “Procrastination is the key to failure.”

So on that note, I bid you adéu and begin my homework.


Cranberry Corn Muffins



My sister, Beth, and I finally started our food blog yesterday. I had been looking at my friend, Caron’s, food blog, Vegan Monster, and it drove me to finally initiate my own. Beth and I had been talking about it for a long time, but we couldn’t come up with a name. The Fourth Broomstick comes from our love of the Harry Potter world where there is a pub called The Three Broomsticks. Our second name option was Elevensees, which any Lord of the Rings fan should recognize.

We have a few recipes and pictures backed up to share, but this morning I made cranberry corn muffins and the cloudy lighting coming in from the window was just perfect for taking pictures, so I think I’d like to post this recipe.

I loosely followed a recipe I found online for a low-fat cranberry corn muffin, but I added protein powder and used soy milk instead of skim milk. The recipe also called for fresh cranberries, but I traded half of that cup for a half cup of dried cranberries to add a little sweetness as the recipe doesn’t call for any sugar.

Cranberry Corn Muffins

1/2 cup cornmeal, yellow
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup vanilla protein powder
4 tsp baking powder
1 cup soy milk
1 egg
1/4 cup vegetable oil
1/2 cup dried cranberries
1/2 cup fresh cranberries

Preheat the oven to 400° F. Coast muffin pans for 12 muffins with non-stick cooking spray. In one bowl mix all flour, protein powder, and baking powder. In another bowl mix milk, egg, and oil. Stir wet ingredients into dry ingredients. Fold in cranberries. Spoon batter into muffin pans. Bake 15-20 minutes.

Verdict:
Caron (Vegan Monster) always has a review at the end, which I really like because not everyone is perfect and recipes doubly so. Reviews give the chance to explain what could have been better about the recipe. The cranberry corn muffins were too crunchy on the outside, but I baked them for 20 minutes. I think if I had either baked them for less time, or the oven had more steam, then they would have turned out softer. I also think the muffins would benefit from being sweeter or heartier. I think next time I’ll add sugar or honey. Or another egg.