Monday, June 06, 2011

Baking Weekend

It wasn't intentional, but I ended up baking a lot this weekend - and still banana bread to come. YUM!

On Saturday I made vegan blueberry cupcakes. I was very impressed with how they turned out, they were absolutely delicious!! I am by no means a vegan but have always been interested in the difference between normal baking and vegan baking. I am avoiding dairy and meat as much as possible at the moment though [I just feel better not eating it]

I found the recipe in a book I got out of the library a few weeks ago [Family Vegetarian Cooking - Good Housekeeping]

Vegan Blueberry Muffins

1 cup 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 soy milk
1/4 cup unsweetened apple sauce
3 tablespoons canola oil
1 teaspoon vanilla extract
2 cups blueberries
1 teaspoon granulated sugar

Makes: 12 muffins
Total time: 45mins

1] Preheat oven to 210˚c. Line muffin pan with paper liners (Cupcake liners are perfect.) NOTE: I found with this recipe the blueberries "leaked" juice a lot so use two liners per muffin.
2] Finely ground oats in a blender. NOTE: A food processor would be much better, the oats stuck to the side and I had to keep turning the blender off and shaking it.
3] In a large bowl, combine oats, both flours, brown sugar, baking powder, baking soda & salt.
4] In a small bowl blend soy milk, apple sauce, oil & vanilla with a fork or whisk.
5] Stir liquid mixture into dry mixture.
6] Fold blueberries into the mixture. Don't over mix.
7] Spoon into muffin cups. Sprinkle with granulated sugar.
8] Bake for 23 to 25 minutes (or until when a toothpick is inserted into the muffin, it comes out clean.)

On another note, I made bread for the first time today. Granted I used my mum's bread maker but it turned out delicious.

Rhiannon xxx

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