Tuesday, July 13, 2010

Perfect Summer Breakfast

Sometimes in the morning I need something quick. Filled with antioxidants and whole grain goodness these muffins are just the thing. (I couldn't find my muffin tin so I ended up baking mine in a bread pan instead.)

In a bowl combine the following dry ingredients...
2 cups flour (I used whole wheat pastry flour, but any kind will work)
3/4 cup sugar (I use maple sugar. but white would work as well)
1 and 1/2 tsp. baking soda
1/2 tsp. salt
zest from 2 lemons

In a separate bowl combine the following wet ingredients:
1 TBS vinegar (this is used as an egg replacement! crazy huh?)
1/3 cup of oil (I used safflower. You could also use canola)
1 TBS lemon extract (I used the juice from one of the lemons instead b/c I didn't have lemon extract. Then I added a bit more flour to keep the consistency right.)
1 cup of non dairy milk (I used vanilla almond milk)

Combine the wet and dry ingredients and fold in 1 1/2 cups of fresh blueberries

Bake at 400 degrees for 20 minutes or until a toothpick comes out clean.

The cool thing about vegan baking is that you can make the same great tasting stuff without the use of eggs and dairy. Its all in the substitutions. In this recipe white vinegar does the job the egg would do. Almond milk is substituted for cow milk. Its a KIND dessert that tastes JUST as amazing. Isn't a great feeling to know that no animals were harmed in the making of your breakfast? :)

** A note about maple sugar: Maple Sugar is made from all natural maple syrup. When you go to the grocery store you may notice there is quite a price range for maple syrups- the kind filled with extra sugar and high fructose corn syrup is the cheap stuff ($3 maybe?) and the 100% pure maple syrup or organic maple syrup can be up to $14! Eating healthy doesn't have to be more expensive but when it comes to desserts some ingredients are worth splurging on. You CAN use plain white sugar in this recipe but I use maple sugar b/c it is completely natural and unprocessed. It also doenst effect your blood sugar the same way white sugar does so you wont get that horrible CRASH after enjoying your bakery. A cylinder of maple sugar at whole foods is about $15 but it has lasted me through lots of recipes and I don't get the sugary jitters or crash after which makes it worth it. Its also delicious! :)

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