Blueberry Cream Cheese Muffins

INGREDIENTS:
2 cups cake flour
3/4 cup powdered sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3 ounces vegan cream cheese, cut in cubes
2 teaspoon water
2 teaspoon vanilla extract
2 egg replacers
1/4 cup melted vegan butter, hot, about 175°
1/2 cup soy milk (plus a little extra if the batter is dry)
1 cup blueberries
paper muffin cup liners

Preparation
Adjust oven rack to middle position and preheat oven to 350°. Line the cups of a muffin tin with 12 paper liners. Set aside.

1. Combine flour, sugar, baking powder, soda, and salt in a mixing bowl
Stir well; set aside.
2. Using metal blade in food processor, process cream cheese, lemon juice, and vanilla in food processor until smooth.
3. Add eggs and process 15 seconds. Scrape down side of container with a spatula.
4. With processor running, pour hot melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds.
5. Add milk and process 5 seconds.
6. Add dry ingredients to container and mix with 4 to 6 half-second pulses.
7. Add blueberries and fold in with a spoon.

Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Bake in preheated 350° oven for 30 minutes. Cool on rack 15 minutes.
Makes 12 muffins.

Oatmeal Pear Muffins

I used the recipe on the back of the soy milk carton, and added a pear, because it was going south. Maybe I should have added 2...

Oatmeal Pear Muffins

2 cups whole wheat flour
3/4 cups rolled oats
1/2 cup brown sugar
1 Tbs baking powder
1.25 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 c vegetable oil
2 egg replacers
1/2 c apple sauce
1 cup soy milk
1 pear, chopped into bite-sized chunks

Preheat oven to 400. Mix together and bake in muffin tin for about 15 minutes.

Muffins and toothpaste

I've been using Tom's of Maine natural toothpaste. I have to say, it gets my teeth squeeky clean and doesn't taste bad either. Much better than the conventional stuff. Although I do use that at school. Yes kids, I try my hardest to brush 3 times a day, which usually means twice at school.

In other news, the latest muffin installation was pure experiment. Although lazy, because I used the box.

Red Pepper Corn Muffins
2 boxes cornbread mix - follow directions on box. Add minced red bell pepper to cornbread. Add about 3 tablespoons brown sugar. Bake and enjoy.

They do have a certain interesting taste. And they were all eaten up at work today, so I suppose they were good. :-)

Muffins

I've been making muffins and/or cupcakes every Sunday for school. Here are the latest creations.

Banana Bread Muffins
Preheat Oven to 350 F
Blend til creamy: 1/2 c vegan butter (melted), 1 c organic granulated sugar
Beat 3 Tbs hot water and 2 tsp Egg Replacer; add to above
Add 4 mushed up bananas (the older the better)
Add 2 c flour, 2.5 tsp baking powder, .5 tsp salt
Add a hand-full or more of goji berries(or anything else you want)
Bake about 45 minutes in muffin tin.

Sunny (Raspberry) Corn Muffins from VwV
Preheat oven to 400 F
1 c flour
1 c cornmeal
1 Tbs baking powder
1/2 tsp salt
1/3 c sugar (brown)
1/2 c vegetable oil
3/4 c soy milk
one small container soy yogurt (I used fruit on bottom raspberry)
1 tsp vanilla extract
1.25 c dried blackberries.

Mix flour, cornmeal, baking powder, salt, and sugar. In separate bowl whisk oil, soy milk, yogurt, vanilla. Fold ingredients into dry. Fold in the blueberries. Don't overmix. Bake fore 20-25 minutes.

Southern Night

After a nice run and swim combo I was imagining a really yummy Southern inspired meal. I had BBQ Riblets in the freezer (Garden Burger) and wrapped them in foil and put them in the oven for about 20 minutes.

I made this recipe from FreshDirect.
Mashed Cauliflower
6 cups water
Kosher salt
1 pound cauliflower, separated into medium-sized florets
2 tablespoons Earth Balance
2 tablespoons olive oil
1/4 cup grated cheese (Vegan version)
White pepper


1. Pour the water into a heavy bottomed pot, add 1 1/2 tablespoons salt, and bring to a boil over high heat. Add the florets and cook until tender, about 10 minutes. Drain.

2. Return the florets to the pot over low-medium heat and cook for 3 minutes to evaporate any excess liquid. Add the Earth Balanc, oil and cheese. Break up the florets and incorporate the other ingredients with a potato masher, and season generously with salt and pepper. Add small can canned corn (I used just regular sweet corn, I bet creamed would be even better).

I also made the store-brand boxed corn muffins and veganized the recipe.

All in all, it turned out quite good!

I like the mashed cauliflower better with a little mustard mixed in as well.