Adapted from one of my favorite cookbooks Veganomicon. In honor of the First Day of Fall, I thought it was time to spice up the morning with some apple + bran :).
Makes 12 muffins or 1 loaf
- 3/4 cup unsweetened soy milk
- 1/2 tsp apple cider vinegar
- 1 cup + 3 tbsp unsweetened applesauce
- 2 tbsp sugar (optional)
- 1 1/2 cups spelt flour (or another whole wheat flour)
- 3/4 cup oat bran
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp cardamom
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup raisins
Preheat the oven to 350F and lightly grease a loaf pan or a muffin tin. In a large bowl, whisk together the soy milk and apple cider vinegar and allow it to rest for 1 minute to curdle.
Add the applesauce, and sugar, and whisk to completely incorporate them. In a separate smaller bowl, sift together the flour, oat bran, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don’t overmix. Fold in the raisins.
Bake for 28 to 30 minutes, until a toothpick inserted into the middle of the loaf/muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.
I love having visitors in town (especially when its family) because its a great excuse to have them over for brunch, make a whole lot of delicious baked goods and have them swoop over how delicious everything is (that did happen but Im kidding. I really just like to spend time with them and eat yummy food ). So, this weekend my two energizer-bunny-we-dont-stop-for nothing aunts (can you say Tocco!) hit up DC and in just 2 days explored every corner of the city! Seeing everything from the Smithsonian, the monuments and cherry blossoms, to the cathedral and Gtown waterfront, we decided by the end of the weekend they could be qualified tourist guides. The weekend finished off with a wander through Eastern Market and we all ron de vu’ed at our place for a final goodbye brunch. Among a delectable spread (if I say so myself), we enjoyed these delicious muffins. I particularly loved the lemon extract because it made them taste so light and refreshing and gave them a real taste of spring time. So whether you’re having guests or you just need a nice morning muffin, these are sure to please all.
Lemon Corn Blueberry Muffins
makes 1 dozen
- 1 cup flour
- 1 cup cornmeal (go for the real grainy stuff, not ground)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1/2 cup veggie oil
- 3/4 cup soy milk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- zest of 1 lemon
- 1 1/4 cups fresh blueberries, lightly dusted with flour
Preheat oven to 400 degrees and lightly grease muffin tin or line with muffin liners.
In a large bowl, sift together the flour, cornmeal, baking power, salt and sugar. In a separate bowl, whisk together the oil, milk, vanilla, lemon and zest. Fold the wet ingredients into the dry and then carefully fold in the blueberries, be careful to not overmix it.
Fill each muffin liner to the top and bake for 20-25 minutes. Serve warm and eat up.