I haven’t posted in a couple of weeks, which is this funny thing that sort of happens. I’ve taken it easy in the kitchen this past week, but I’ll be back in action this week. (I will probably have to work late all week, so give me a little leeway.) Also, if you haven’t found me on Facebook already, I have a page for Working Man’s Vegan on Facebook. Sometimes it’s easier to share a quick photo and a brief comment, so please visit me there as well. There’s couple of photos of a vegan ice cream that I made last weekend on there as well as some links to news stories that relate to what I’m trying to do with my diet.
I’ve already told you that breakfast is basically my favorite meal and that I’m not a big cereal fan. Last night I made these so that they would be ready for breakfast this morning:
These are Raspberry Corn Muffins. I got the recipe off of the DVD for the first season of Vegan Mashup . That link will take you to the recipe, which has become “Raspberry Corn Sunburst Muffins”, and you can find out information about the show and the second season which they are trying to fund. The recipe is Terri Hope Romero’s. I will caution you that there is some variance among the versions of this recipe. The volume for the almond milk that Terri gives is different from the volume printed on the screen (which is clearly an error), and the recipe that is available on the web has multiple differences. I used 1 1/2 cups of almond milk, which is what Terri said, and the batter was really wet. At that point I went back to the DVD and watched closely. The camera zoomed in on her measuring cup, and I was able to see the markings and compare them to mine. I decide to proceed even though I was anxious that the muffins wouldn’t cook through. Fortunately, they did; they came out perfectly in fact. I baked them for an extra 5 minutes, and they aren’t even close to being overdone. As far as flavor, they’re a little unexpected: They’ve got a texture similar to a corn muffin, but more moist. The raspberries give a little burst of sweet-muffin-flavor, so you kind of get a sweet & savory effect. I like them. Nobody who really knows me would be surprised that I’m considering using blue berries the next time around.
If you decide to follow the recipe, I think you’d be safe following the amounts on the web site. (the other differences in the video are the flour, which called for 1 1/2 cups, and the raspberries, which called for 2 cups, and on the website, she substitutes lime juice for apple cider vinegar. I would stick to vinegar for flavor reasons.) If you actually watch the episode, use the amount of almond milk that Terri says and not what the they print on the screen. Although the 1.5 cups may be a little too much (Honestly, next time I make these I’ll cut back to 1 1/3 or maybe even 1 1/4 cups), the 1/2 cup that they print on the screen would be far too little.