Hey. Hi. Hello.
Today’s post is none other than a recipe! If only I had a clever pun or sarcastic remark about baking. Instead, I do have a “funny” muffin joke. But I’ll save it for later and just get on with the post. This is my first time writing out my cooking process, I usually just throw a bunch of things together without measurements, so please bear with me.
Muffin Ingredients:
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1/4 cup canola oil
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- Blueberry preserve
- Handful of blueberries
Glaze Ingredients:
- Coconut oil
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 1/2 cup powdered confectioner’s sugar
Now, whenever I start to bake/cook I always grab everything I need and place it on the counter, so as I don’t forget anything. This ends up looking like a big cluttered mess.
1. To begin with, preheat your oven to 375F. Grease your muffin tin with crisco or line it with baking cups.
2. Mix your soy milk and apple cider vinegar in a small bowl and set it to the side.
3. Combine flour, baking soda, and baking powder in a large bowl.
4. Add sugar, salt, extracts, lemon juice, canola oil, and milk/vinegar mixture. Be careful not to over mix. Remember that having some lumps are good!
Your mixture should have a thicker consistency. You don’t want it to be too runny. Think pancake batter.
5. Fold in your blueberries. To make the muffins really pop, I added 3 spoonfuls of blueberry preserve.
This gives your muffins a richer blueberry taste and coincides nicely with all the lemon we added.
6. Spoon your mixture into the greased/lined baking tin. (I filled one muffin tin, and only had a little batter left. So, with the remaining batter I put it into a small loaf pan.)
7. Bake for 15 minutes. Give or take 2-3 extra minutes. Your muffins will be done when you can put a knife in them and remove it cleanly.
8. Allow muffins to cool.
The Glaze:
- In a small bowl, melt 3-4 spoonfuls of coconut oil.
- Add vanilla extract, lemon extract, and lemon juice.
- Combine confectioner’s sugar with your oil mixture and mix until you get a paste like consistency.
- Add more sugar/lemon until you reach your desired sweetness/tartness.
- Add your glaze onto your muffins.
VOILÀ!!
You now have delicious blueberry muffins that will surely satisfy any muffin cravings.
I decided to make these muffins after I received a Snapchat from a friend who had muffins. And because my soy milk expired a few days ago and I needed to use it up. Whoops.
I was actually surprised at how delicious they turned out, as it was my first time making muffins by adding preserves to the mixture. I liked how they turned out, so I will probably continue to add it to future recipes.
Fun Fact: If you use preserves in other recipes remember to decrease your sugar measurement, because the preserve already has sugar in it. I already did that in this recipe, so don’t fret.
Fun Fact #2: I set the milk and vinegar aside so that the milk could curdle a bit. The curdling reaction is caused by acidifying the soy milk (essentially lowering its pH). This milk + vinegar technique is used widely, not just in vegan cooking, as a simple alternative to buttermilk or cultured milk products. This combination used in vegan baked goods helps ensure a lighter product, a balance which is often disturbed when substituting eggs out of traditional recipes.
- This recipe will serve around 12-14 muffins
- Prep time: 20 min
- Bake time: 15-17 min
Oh I almost forgot, my “funny” muffin joke.
So, there are two muffins and both of them are in an oven. One muffin turns to the other and says, “Wooo it sure is hot in here.” And the other muffin turns and yells, “OH MY GOD, A TALKING MUFFIN!”
Ha okay, okay. I’ll admit it’s not the best joke but it makes me laugh. So, on that note, I’ll leave so you can make lots of yummy muffins!
Happy baking!
marysaysmeh 
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