Sunday, March 13, 2011
Weekend Cooking: Dead-of-Winter Vegan Fruit Muffins
This “no-animal-fat-until-5-PM” experiment I’ve been working on has been really interesting. According to Livestrong calculations, I’ve suddenly increased my fiber intake by 50% – and my cholesterol is about 20% of what it used to be. That’s probably because I’ve been actively seeking out vegan recipes. Eating vegan takes some time though – lots of veggies to chop, extra runs to the natural food store for ingredients I wouldn’t have had in the house before – and I’ve been looking for things I can make ahead.
Oh, and to complicate matters more, it’s winter – not exactly the time for local produce here in PA. Environmental concerns prick at my conscience when gorging on luscious fruit that had to travel farther than Christopher Columbus to reach me! So after reading a million recipes, I’ve come up with one my kids love, totally vegan, using frozen fruit – which is largely domestic, and just as healthy as fresh, according to Mark Bittman! You can be eating these in under an hour!
Col’s Dead-of-Winter Vegan Fruit Muffins
1 cup sliced frozen peaches
1/2 cup frozen blueberries
2 cups all-purpose flour (healthier with 1/2 whole wheat, but not as yummy)
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp Kosher salt
1/4 tsp cinnamon
1/4 cup canola oil
4 oz unsweetened applesauce
3/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1/4 tsp pure almond extract
1/2 cup slivered almonds
Toss fruit with 2 tbsps flour. Mix dry ingredients together in a bowl. Mix together wet ingredient in a large measuring cup. Pour all at once into dry ingredients and mix until just combined. Fold in fruit. Use ice cream scoop to put batter into 18 muffin cups. Top with almonds, if desired. Bake in a 350 degree oven until brown, 25-35 minutes.
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