Thursday, April 7, 2016

Experimenting with vegan(ish) muffins

This post won't be interesting to anyone, so save yourself some time and skip it.  I'm only writing it for myself so I remember how to make these, just in case they're good.  I made two kinds of muffins: oatmeal chocolate chip and blueberry.  

Oatmeal chocolate chip:
Mix the dry ingredients in a bowl:
1 c. oats
1 t. baking powder
1/2 t. salt
3 T. coconut sugar
2 T. mini chocolate chips
Mix the wet ingredients in a measuring cup:
1/4 c. cashew milk (sweetened, got it at Aldi)
1/4 c. water
1 egg (My apologies to the chickens)
splash of vanilla
Combine wet and dry.  Put in muffin cups.  Bake at 350 for...??  They're in the oven now, so I don't know how long I'm baking them.  Maybe 30 minutes?

Mix in bowl:
1 c. oats 
1/2 t. salt
frozen blueberries
In a measuring cup, combine:
1/2 c. unsweetened applesauce
1/2 c. cashew milk
splash of vanilla (now that I'm typing this, I think I forgot to add that)
2 T. honey (I apologized to the bees)
Combine wet and dry.  Put in muffin cups.  Bake at 350 for same time as above. I'll try to remember to update with how long they actually baked and how they tasted.

So I'm back with the update. Neither of these were great. The texture was a little weird.  They were certainly edible, and I will eat them all.  30 minutes at 350 seemed to work. I might try 20 minutes next time. 


1 comment:

Joanna said...

oh I have always wondered what cashew milk taste like ,we buy almond milk and skim milk