Unfortantely for me, I'm on a cleanse currently, so no sugar or gluten for me! (more on this tomorrow) Rats! I have been told on good authority that they are quite delicious, though. :-)
So for all of you that support unions and veganism, go ahead and make a batch and give it away to your local protesters today! There are protests sprouting up all across the nation, and it all began here!!! Yay for my little liberal hub in Madison. I love this city and this state. What's disgusting? Union busting! Make Walker quit his Koch habit!
My favorite sign yet, though "Walker, your Koch dealer is on line 2." He refuses to talk to the people, but he'll talk to you if you pay up!
Blueberry Ginger Spelt Muffins
Makes 12
2 1/2 cups spelt flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 cup vanilla soy yogurt
1 cup almond milk
1/3 cup canola oil
1 teaspoon pure vanilla extract
1/2 cup finely chopped crystallized ginger
1 1/4 cups blueberries
Preheat the oven to 375. Lightly grease a muffin tin.
In a large mixing bowl, stir together the flour, sugar, baking powder, salt and spices. Make a well in the center and add the yogurt, milk, canola oil, and vanilla. Stir to combine. Fold in the ginger and the blueberries. *If using frozen, just keep them in the freezer until you're ready to fold them in so they don't bleed into the batter.
Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake for 28 to 32 minutes, or until a toothpick or butter knife inserted through the center of the muffin comes out clean. Let cool for a few minutes in the tin before transferring the muffins to a cooling rack to cool completely.
Lemon Poppy Seed Muffins
Makes 12
2 cups all purpose flour
2/3 cup sugar
1 tablespoon baking powder
5 teaspoons poppy seeds
1/2 teaspoon salt
3/4 cup non-dairy milk
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract
Preheat the oven to 375. Lightly grease a muffin tin.
In a large mixing bowl, mix together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center and add milk, lemon juice, oil, zest, and vanilla. Mix just until all wet ingredients are moistened.
Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
Bakery-Style Berry Muffins
Makes 12
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup soy yogurt
1/2 cup non-dairy milk
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 1/2 cups frozen mixed berries
Preheat the oven to 375. Lightly grease a muffin tin.
In a large mixing bowl, stir together flour, sugar, baking powder and salt. Make a well in the center and add the yogurt, milk, canola oil, and vanilla. Stir to combine. Fold in the berries.
Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake for 26 to 30 minutes, or until a toothpick or butter knife inserted through the center of the muffin comes out clean. Let cool for a few minutes in the tin, then transfer muffins to a cooling rack to cool completely.
I wanted to let you know that I awarded you the "Stylish Bloggers Award" on my blog. Bloggers so need an accolade such as this once in a while to encourage them to keep on keeping on. Your willingness to pass this gift on to others is not only a kindness but an inspiration. Hope you will pass on the award to other bloggers as well and Congrats! Thanks for having a great blog!
ReplyDeleteYou're the sweetest! You've in turn inspired me to take on the same awards and seek out other vegan blogs. I love your blog! Being an athlete myself, I find your blog very useful. Thank you!
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