Sunday, August 13, 2006
Mmm. I just made strawberry-chocolate chip muffins, and they turned out great. I adapted the recipe from a Garden of Vegan recipe for almond coconut muffins. The part I like best about this recipe is the use of coconut milk as the liquid. I use coconut milk in every muffin recipe I do now because it tastes so moist and creamy, but not coconutty at all. Here's the recipe, if ya'll are in the mood for muffins. Try it before fresh orgainc strawberries disappear for the season!
Strawberry-Chocolate Chip Muffins
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut milk
2 "eggs" (I use this as an egg replacer)
1/4 cup canola oil
1 tsp vanilla extract
2 cups fresh strawberries, diced into small pieces
1/2 cup non-dairy chocolate chips
Preheat oven to 400F. Mix together dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl. in a seperate bowl, mix together coconut milk, "eggs", oil, and vanilla. Add wet ingredients to dry. Mix gently, then fold in the strawberries and chocolate chips.
Spoon into oiled muffin tins and bake for 15 mins, until lightly browned. Makes 8-10 muffins, depending on your tin size.