Thursday, 2 October 2008

I Love: Muffins

If you've read this blog at any point over the last wee while you'll know this to be true!

Sweet and Savoury, Chocolate and Cornmeal - I'm an all purpose muffin lover. I love them hot out of the oven, so you need to juggle them and breathe in between bites and I love them the next day when they're a little bit starting to go stale. I love strange flavour combos, and trying out new ideas. I love making up my own recipes and using other peoples.

Muffins are so versatile really. You can make them so sweet they are almost a dessert, and so plain they are perfect to be served with soup or chili. You can add in your most favourite ingredients - fruits, vegetables, herbs, spices, grains, and mix and match flours to create all sorts of variations.

I honestly feel I could write a vegan muffin book! I have so many recipes I've written up that I have yet to try and so many taste combo ideas I'd love to investigate further. Seriously! Loads of them. (If you'd like to publish a muffin book written by me - please email me at the address in the sidebar)

and of course, seeing as its muffins - I have to include a photo and a recipe! These have nothing to do with Afghanistan or the Taliban! Afghans are biscuits or slices (bar cookies) traditional in New Zealand, containing cornflakes and walnuts. Being a good kiwi girl I created a muffin version of an old favourite, which tastes just like I remember! It has the added advantage of being wheat free. I made these back in June and they lost the competition to have their recipe posted then, so you get it now!

Spelt Afghan Muffins
Makes 12

½ C Oil
½ t Vanilla Essence
1 C Sugar
¾ C Soy Creamer
¼ C Soy Yogurt
2 ¼ C Spelt Flour
2 T Baking Powder
½ t Salt
½ C Cocoa Powder
1 C Cornflakes
1/3 C Walnuts – finely chopped
1/3 C Chocolate Chips
12 Walnut Halves

Preheat oven to 400F and prepare your muffin tins.
In a large bowl whisk together the oil through yogurt.
Sift in the flour, baking powder, salt and cocoa powder. Mix to just combine.
Fold in the cornflakes, walnut pieces and choc chips.
Spoon into muffin tins until full. Place 1 half walnut on each muffin.
Bake 18 – 22 minutes until tests done.
Cool in tins for 5 minutes before cooling on a rack.


Chantal said...

I made the leeks and cream cheese muffins over the week-end as planned. I loved them! My husband had issues with the texture, but then again he has issues with most vegan food. That many more muffins for me... I am not complaining. I enjoy your creativity muffin-wise... you have come up with quite interesting muffins over the year that I have been reading you. If you ever do publish a vegan muffin cookbook, you can count on me to buy it for sure.

Courtney said...

These look great--I love spelt flour and have been using more and more lately.


Carla said...

Chantal - glad you liked the Leek Cream Cheese ones. I really like them too. and anyway, what do husbands know if they aren't the ones making them?

Mike said...

We know what we like but most of us are willing to try other foods too.

You make nice food but we wouldn't want it all the time.