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