This is what it looked like outside today from my apartment window. Beautiful to look at, yet miserable to be out in. On days like this, I love to just curl up with a book and tea and a sweet treat. Deciding to try and make this desire a reality, I proceeded to do the exact opposite. I ended up running all over town getting the ingredients to make these muffins and a vegan chai latte to go with it. But once I got the end result I was looking for, it was so worth it!
I also got some wonderful news today, which turned this not only into a cozy snack, but also a celebratory snack. One of my friends and soon to be business partners came over to tell me we would be up and running with a commercial kitchen to sell at the farmer's market by next week! I've been waiting for this opportunity for about a year now and today was finally the day. I'm bubbling with excitement!
The recipe for these muffins is below, and the recipe for the vegan chai latte is here. Guaranteed to make your rainy day a little brighter. Or at least more enjoyable.
Ingredients:
2 cups flour
1 tsp salt
1 Tbsp baking soda
1 tsp cinnamon
1/2 cup sugar
1/4 cup vegan butter, melted
2 Tbsp apple cider vinegar
1 cup plain almond milk
1 tsp vanilla extract
1 pint fresh blueberries
brown sugar for sprinkling
Directions
Preheat oven to 350 degrees.
In a medium sized bowl, sift four, salt, baking soda, and cinnamon very well.
In another medium bowl, mix sugar, melted butter, and apple cider vinegar until smoothly incorporated. Add almond milk and vanilla extract. Mix until combined.
Add dry ingredients to wet ingredients and stir very slowly just until incorporated. Make sure not to over-mix so that your muffins will retain pockets in them while baking.
Mix in the blueberries ever so carefully.
Spoon into a greased muffin tin until all compartments are equally full. Sprinkle the brown sugar over the top of each muffin. Bake for about 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Let cool for about 10 minutes and then transfer to a cooling rack. Devour.
This is what happens when I get four hours of sleep: I lurch through my work day with the aid of massive amounts of heavily sweetened coffee, and when I try to take a nap when I get home, realize I'm too caffeinated to fall asleep. So I decide to try out the muffin idea I came up with while deliriously biking home. The next thing I am aware of is cramming my mouth with scrambled eggs because I forgot to eat all day while wondering what that burning smell is coming from my food processor. I then realize I put whole cardamom pods (without de-shelling them) into the food processor, which is, apparently, not a good idea. And then the tears come.
So I put the muffin idea on hiatus until my brain synapses returned to full function. In the meantime, I bought powdered cardamom.
Needless to say, I am barely functional when I don't get enough sleep. But I come up with some fairly decent ideas when my logical abilities aren't in the best working order, like these muffins! This recipe isn't perfect yet, but I'll add some additions to what I did so you can make them better than I did.
Ingredients:
2 cups flour
1 tsp salt
1 Tbsp baking powder
2 tsp cardamom
Zest from one orange
1/2 cup sugar
1/4 cup vegetable oil
2 Tbsp apple cider vinegar
1 cup orange juice
1 tsp vanilla extract
2 carrots, shredded
1/4 cup sugar
1/4 cup water
Directions:
Something I should have done is make the carrot topping first. Put the carrots, sugar, and water in a heavy-bottomed sauce pan over medium-high heat. Bring to a boil. Let boil until all the water has evaporated. Then set aside to let cool.
Preheat the oven to 350 degrees.
In a medium sized bowl, sift flour, salt, baking powder, and cardamom together. I usually don't care about sifting all the dry ingredients together, but for muffins it is ESSENTIAL. It will be really important not to have ANY chunks in the dry mixture when it comes time to combine with the wet ingredients.
In a large bowl, mix sugar, oil, apple cider vinegar, zest, orange juice, and vanilla extract together until combined.
Add the dry ingredients. Mix together oh so carefully, just until the dry ingredients are wet. It's okay to have small chunks left of dry ingredients in the wet mixture. The point here is to not over-mix the muffin batter, which is why sifting the dry ingredients together makes this easier.. The key to a wonderful muffin is the texture. You want it dense, yet fluffy, with little pockets of air in it. The way to achieve this is with minimal mixing.
Once combined, pour into a greased muffin tin. When you have all the tins filled, sprinkle the candied carrots on top. Be careful not to let them drop on the muffin batter in big clumps, because then they will sink.
Bake for about 25 minutes, or until a toothpick inserted into each muffin comes out clean. Let cool on a cooling rack.
This is my very first muffin recipe that I've made up, so if you have any tips just let me know. The texture on these came out very good, but the orange flavor was too weak in mine. I used 3/4 cup almond milk and 1/4 cup orange juice in mine though, so hopefully just using the orange juice will make their flavor pop more for you!
