Back to Baking


Sometimes I forget to take days off when working on projects, and then it seems like all the fun aspect of it kind of goes out the window.
So I put myself in time out this weekend, focusing on snoozing often and on taking pictures just for the hell of it.

It’s also been forever since I baked something other than bread for sandwiches. For real!
The only sweet stuff I’ve had was either chocolate chips, Luna bars, or the occasional peanut butter mousse. I shouldn’t complain, but my sweet tooth started to feel a little deprived.

The goodness that is MoFo has made me want to dive back into old cookbooks to try other people’s stuff, so I picked up my copy of the Original King Arthur Flour Cookbook, and altered a recipe in order to make it vegan and to also make do with what was available in the pantry and fridge.

The original recipe calls for the muffins to be baked at 450°F for 20 minutes, which sounds a little excessive for sweet muffins. There’s no way the outcome would have looked like anything other than charcoal in this oven of mine.


It is said to be perfectly fine when prepared up to a week before baking time, as long as the batter is properly covered and stored in the fridge, making it a breeze to bake right before eating. I haven’t tried that part myself, since I like my muffins even when they’re not fresh out of the oven, but I can see how it would be useful for those who are rushed in the morning, and who like nothing more than to bite into a still-warm muffin to get off on the right food.

Chocolate Chip Bran Muffins:

1 tablespoon (15 ml) apple cider vinegar
1 cup minus 1 tablespoon (220 ml) non-dairy milk (I used unsweetened almond)
2 tablespoons (30 ml) vegetable oil
1/4 cup (60 g) blended firm silken tofu or unsweetened non-dairy yogurt
1 teaspoon pure vanilla extract
1 cup (125 g) all-purpose flour
1 cup (94 g) oat bran
1 teaspoon baking soda
1/4 cup (36 g) light brown sugar (not packed)
1/4 cup (50 g) granulated sugar
1/2 teaspoon fine sea salt
Generous 1/2 cup (100 g) semisweet chocolate chips

Line 11 out of 12 holes of a standard muffin tin with paper liners.
Preheat oven to 400°F (200°C, or gas mark 6).
Place the vinegar in a 1-cup measure. Top with milk. Let stand a few minutes to curdle and create buttermilk.
Transfer into a larger bowl and whisk together with oil, tofu and vanilla.
In a large bowl, combine flour, oat bran, baking soda, sugars, salt, and chocolate chips.
Fold wet ingredients into dry, stirring until just combined.
Fill paper liners to 3/4 and bake 18 minutes, or until set on top and golden brown around the edges. (The toothpick test is kinda iffy here with the chocolate chips.)
Transfer the muffins onto a cooling rack.

Yield: 11 muffins

Adapted from Whole Wheat Bran Refrigerator Muffins in The Original King Arthur Flour Cookbook. The original recipe is available as a preview here.

  • Rosa says:

    Those look very tempting! Perfect for breakfast.



    • Celine says:

      merci Rosa! hey, I saw the snowing season is upon you in Switzerland, it snowed aux Mosses. I don’t know whether you’re happy about that or rolling your eyes, but from my point of view, it’s cause for celebration.

  • Isobelle says:

    These look perfect!
    I haven’t ever heard of being able to store muffin mix in the fridge until you want to bake it. That is rather smart, though. I guess I didn’t think it would keep well.

    I usually have to halve the time when I’m cooking from a recipe in a book. My oven is always hyped up and thinks it needs to cook everything at super speed.

    • Celine says:

      yeah I was a little surprised too. I’ve heard of pancakes done that way and of course, raised waffles/no-knead bread, but other than that, I would have imagined that anything involving baking soda (as opposed to baking powder) wouldn’t do too great a job waiting too long.

  • Josiane says:

    I’m so glad you could put yourself in time out from the book this weekend! Yay for taking care of yourself, doing stuff for the fun of it, and then getting back to your project feeling refreshed! {love}

  • Jojo says:

    Gorgeous! I just ate a huge burger & the smoky potato wedges from Vegan Sub’s but I could definitely fit in one of your muffins. Please come & visit & bring muffins!

  • panda cookie says:

    Have muffin, will travel to deliver?