Breadwinner

……………………………………………………. Baking our mark

Blackberry Cinnamon Muffins June 4, 2011

Filed under: Breakfast,Brunch,Dessert,Vegan,Vegetarian — Michelle Jackson @ 10:00 am

In an effort to make my apartment and tomorrow’s breakfast more hospitable (brother and future sister-in-law are in town!) I decided to make a quick batch of muffins with stuff lying around.  These take about 7-10 minutes to prep and they bake in 20 minutes, so it’s both fast and gratifying. Perfect treat for making you seem awesome and a great baker to visiting guests. Also, even though I’m not vegan, I like cooking and baking vegan things so that any recipients are surprised by how good it turns out. It’s always a funny response, like a practical joke, but one that ends well for everyone.

Muffin ingredients:

1 1/2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups white sugar

2 teaspoons ground cinnamon, nutmeg, ginger

1/3 cup vegetable oil

1/3 cup non-dairy milk

1/4 cup applesauce

1/4 cup soy yogurt (I used blueberry, but any kind will work.)

1 teaspoon lemon  juice

1 cup blackberries, rinsed and cut in half (optional, you could also add blueberries, strawberries, or dried cranberries.)

Streusel topping ingredients: 4 tablespoons margarine, 1/4 cup flour, 1 1/2 cups oatmeal, 1 cup brown sugar,  2 teaspoons cinnamon

Preheat oven to 400 degrees. In a large bowl combine the first five ingredients and set aside. In a smaller bowl combine the oil, non-dairy milk, yogurt, applesauce, and lemon juice and whisk together. Set that aside while you make the streusel topping. You’ll want the wet ingredients to curdle a little bit to act like buttermilk. This sounds gross, but it works really well.

In a small bowl, chop the margarine in small pieces with two butter knives, one in each hand. (This is my favorite part.) Combine with the flour, oatmeal, sugar, and cinnamon and continue chopping and/or rolling the mixture between your finger tips to get a good crumbly mixture. Too dry? Add more margarine. Too wet? Add a pinch more flour or oatmeal. Be sure to taste test and make sure there’s enough brown sugar.

Set the streusel topping aside and then roll the berries in the flour mixture before you combine the wet ingredients with the dry. Stir until just combined, and then scoop into muffin tins using a 1/4 measuring cup. Sprinkle the tops with the streusel and bake for 20 minutes. Let cool and store in an airtight container, or eat warm with a cup of tea.

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