Lemon Frankenberry Muffins

Friday, February 19th, 2016

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Over the weekend I was hit with an inexplicable, overwhelming urge for muffins. Not just any muffins, either, but blueberry muffins. This is unusual not because muffins aren’t awesome – they are! – but on account of my baked sweets cravings are mostly directed at cookies. They don’t call me Jelly Belly Kelly/Cookie Monster for nothing.

I reviewed Kris Holecheck’s The 100 Best Vegan Baking Recipes ages ago, and remembered that it had a pretty rad blueberry streusel muffin recipe. But alas! It calls for vegan yogurt, which is something I rarely have on hand. And the nearest Whole Foods is like 45 minutes away. One way! Ugh right?

But my longing would not be brushed off so easily, and so I found myself searching through my massive cookbook collection for a substitute. The Joy of Vegan Baking had a lemon blueberry recipe that looked serviceable enough, just without Holecheck’s decadent streusel topping. So I decided to have them both!: Colleen’s muffins + Kris’s topping.

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The verdict? UNGH. Pillowy soft in the middle, with a sweet crunchy topping. This whole post is basically just a reminder to self to make this again and again and again. So, so good.

(I almost called this post “mashup muffins,” but that sounds gross. Instead I went with Lemon Frankenberry Muffins, named after a cereal I loved in my omni days. RIP Count Chocula! Goodbye Booberry Crunch! Farewell to all the marshmallow-stuffed, candy-for-breakfast cereals! Until we come up with a vegan version, you will forever be the ones that got away. That and circus peanuts. I’m pretty sure I was their last/only fan.)

(P.P.S. So I made a batch of pumpkin muffins for our foster snuffaluffagus, as a hiding place for his post-dinner glucosamine pills. Now he thinks he can haz ALL THE MUFFINS. You should see how excited he gets when I crack one of these bad girls out. I almost feel guilty eating it in front of him. Almost but not quite.)

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Carbs & Rec: The Highest Honor That Flour Can Achieve

Saturday, September 20th, 2014

Carbs & Rec - The Highest Honor That Flour Can Achieve (0015)

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Okay, so Chris Traeger and I have a *slight* difference of opinion here. (PIZZA! PIZZA IS THE HIGHEST HONOR THAT FLOUR CAN ACHIEVE!) But who am I to disagree with the first human being to live 150 years?

(More below the fold…)

Cookies, muffins and cakes, oh my! The 100 Best Vegan Baking Recipes by Kris Holechek (2009)

Wednesday, November 17th, 2010

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Book cover, The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads by Kris Holechek (2009)
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Earlier in the year, I happened upon a giveaway of The 100 Best Vegan Baking Recipes; publisher Ulysses Press was offering up a few copies of the recently-released book for review. Since I was already a fan of author Kris Holechek through her NOM! NOM! NOM! BLOG (and, perhaps more to the point, am unable to pass up a vegan freebie!), I jumped at the chance. Six+ months later, and I think I’ve finally tried enough of the recipes to offer up a review.

The 100 Best Vegan Baking Recipes features recipes for a variety of baked goods, grouped into the following categories: cookies; bars; muffins; quick breads; cakes; pies and tarts; pastries; yeasted treats; frostings, icings and toppings; and children’s recipes (“Kids in the Kitchen”). The recipes include some standards (Shorbread; Best Banana Bread; Basic Pie Crust; Rosemary Focacia; Going, Going, Gone! Gingerbread) as well as a number of more creative concoctions (Strawberry Lemonade Cheespie; Gas Station Pie; Garden Muffins; Mocha-damia Bars; Blackest Forest Cake). Each recipe is rated for difficulty and prep time, with one “whisk” being the simplest and five “whisks,” the most challenging.

In addition to ten sections listed above, Holechek begins the book with a handy introductory chapter. Particularly useful for novices such as myself, this “vegan baking 101” guide covers the fundamentals, such as the ups and downs and when-to’s of various egg replacers, sugars and sweeteners, and leaveners; the best way to melt chocolate; essential ingredients; and must-have kitchen utensils and gadgets. (Whereas I’d been resistant to buying cooling racks for quite some time, Holecheck – with no small help from Shane! – finally convinced me of the need.)

Over time, I tried a number of recipes, including….

The Lemon Almond Bling Muffins (page 66), which are flavored with almond extract and topped off with a delicious mix of lemon, sugar and raw almonds:

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(More below the fold…)