Showing posts with label strawberry muffins. Show all posts
Showing posts with label strawberry muffins. Show all posts

Sunday, January 5, 2014

6 vegan muffins to whip up right now


Oh muffins, how do I love thee? Let me count the ways.

You are tasty, warm, healthy little treats that can be whipped up in a flash, making those miserable, cold mornings so much brighter. I have even been known to pop a batch of homemade muffins into the oven on a busy morning before dropping the kids off at daycare and heading to work. And I'm not an early riser by any means. Just mix the batter together in under 10 minutes and pop them into the oven while you take your shower. Your efforts will be so worth it come break time!

Now that I work from home, I confess I am often tempted away from my desk to make up a fresh batch of muffins for my mid-morning snack or an afternoon pick-me-up. Here are 6 of my favourite easy, vegan muffin recipes. I almost always use light spelt flour for my muffins, but you can certainly substitute other types of flour. Enjoy!
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Thursday, January 2, 2014

Top 5 Vegan Recipes of 2013




I took a look-see at my blog stats to determine what were the most visited vegan recipes in 2013. Some of the top 5 recipes were posted before 2013, but they continued to remain popular over the past year. All of them are simple, healthy and delicious. Okay, chocolate dipped peanut butter balls aren't that healthy, but they beat store-bought treats!

Here, starting with the most popular recipe, are my Top 5 Vegan Recipes of 2013:

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Sunday, June 23, 2013

Strawberry Season


I've said it before - the strawberry season is so short in Ontario, I hate to miss it. It lasts maybe a week to 10 days and that's it! So, we go to the farm just as soon as we can. This week, our only free day fell on a gloomy Saturday, with a 60 per cent chance of rain in the forecast. It was also pretty hot, hence my little girl's shorts with rain boots combination.

We dropped my son off at a friend's birthday party and headed for the farm. I made the mistake of writing down simple (seemingly simple anyway) directions and not consulting a map. One wrong turn made and we ended up driving about 30 km out of our way. A little head kept popping up in the back, my anxious girl calling out, "Are we lost?"
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Friday, June 22, 2012

Strawberry Muffins


We just caught the end of the Ontario strawberry picking season yesterday. It’s so quick, I sometimes miss it.

Because of scheduling issues, my husband and I went without the kids this year. We’ll make sure they come with us when we go raspberry picking next month.

Last year, we used our abundance of strawberries in many different ways. The kids’ favourite way was homemade strawberry sorbet on top of peanut butter cake. You can read more about that here.



Once again this year, I will make a quick and simple strawberry jam in the bread maker. I also plan to make strawberry cupcakes and, of course, freeze any remaining strawberries for smoothies.

After a rainy evening on the soccer field last night, I couldn’t wait to get baking with my fresh picked strawberries. So, I decided to try making strawberry muffins. My kids thought that strawberries were an odd addition to muffins for some reason. They are more used to blueberries and chocolate chips in muffins.


This is a vegan recipe, but the Earth Balance margarine gives these fluffy muffins a nice “buttery” taste. I use light spelt flour, but regular flour would be fine too.  I would probably add some nuts if the kids weren’t taking the muffins to school.

I am a big fan of muffins and I enjoyed one of these babies for breakfast this morning.

Give them a try if you so desire and let me know how it goes.

Linking up with Thursday's Temptation at Two Yellow Birds Decor and Happy Hour Projects and My Romantic Home and I Heart Naptime and Lifeologia's Potluck Party:


Ladybird Ln

Dragonfly Designs




Strawberry Muffins


by Joann MacDonald
Cook Time: 25 minutes
Keywords: bake breakfast snack bread dessert vegan vegetarian strawberries muffins

Ingredients (12 muffins)
  • 2 1/2 cups light spelt flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar, plus 1 Tbsp sugar for topping
  • 1 cup non-dairy milk
  • 1/2 cup Earth Balance margarine
  • 2 tsp vanilla extract
  • 2 tsp egg replacer mixed with 2 Tbsp water
  • 1 1/2 cups diced strawberries

Instructions
Preheat the oven to 400°F.
Line a muffin pan with 12 paper cups or spray the pan with cooking spray.
In a large bowl, combine flour, baking powder, salt and 1/2 cup of sugar.
In a medium bowl, using an electric mixer, beat the milk, margarine, vanilla and egg replacer mixture until blended.
Add liquid mixture to flour mixture. Stir just until moistened.
Gently fold in strawberries.
Spoon batter into pan. Sprinkle tops with 1 Tbsp sugar.
Bake for 25 minutes, or until a knife in the centre comes out clean.
Remove from pan and allow to cool some.
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