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

Method:

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