Pink Lemons ≠ Pink Lemonade. It sure sounds like a pink lemon would be the secret ingredient in a glass of pink lemonade, but the variegated pink flesh Eureka lemon is pink in the flesh only. The juice runs clear. As for the ingredient that produces the famous color of pink lemonade, it’s [...]]]>

Pink Lemons ≠ Pink Lemonade. It sure sounds like a pink lemon would be the secret ingredient in a glass of pink lemonade, but the variegated pink flesh Eureka lemon is pink in the flesh only. The juice runs clear. As for the ingredient that produces the famous color of pink lemonade, it’s been attributed over the years to an assortment of different fruit juices or other red items and the commercial varieties nowadays use artificial coloring. These muffins are closer to a traditional lemon yellow color, with light brown flecks of ground flax seed. They’re rustic looking and packed with bright citrus flavor.

Here in southern California, I’m treated to a much wider variety of citrus than I ever encountered growing up in New England. I’m constantly amazed at the ever colorful and diverse citrus displays at the farmers market. And it never ceases to amaze me when I look out the car window and see rows and rows of orange trees alongside the road. These pink lemons came onto the farmers market scene a few weeks ago, and I knew they’d be perfect for muffins. If you don’t have access to pink lemons, any type of lemon will do!

With the combination of applesauce and flax egg substitute, these muffins have a less tender, almost chewy crumb. But they’re incredibly moist and definitely healthy. To combat chewiness, make sure to use a gentle hand when combining the wet and dry ingredients. The more stirring you do, the chewier the muffins will be.

For an extra boost of flavor, try using an applesauce that contains a variety of fruit. I used an apple, pear, and goji berry sauce that was a gift from a friend. The pears subdue the apple flavor in the sauce, which really brings out the lemon in the muffins.

For more bright, cheery citrus inspiration, visit the Citruslove event at Mis Pensamientos.

Vegan Pink Lemon Muffins
Created by Simple Math Bakery
Yield: 12 muffins

1 tablespoon ground flax
3 tablespoons water
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1/2 cup applesauce
zest and juice of 1 pink lemon (2 tablespoons juice)
3/4 cup rice milk
1/2 teaspoon pure vanilla extract

Preheat the oven to 375°. Grease muffin tin or line with paper cups and set aside.

Whisk together the flax and water, and allow to sit for about 5 minutes or until it thickens.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the sugar, applesauce, lemon zest and juice, rice milk, and vanilla extract. Stir in the flax mixture. Add the wet ingredients to the dry ingredients and stir just until combined.

Divide the batter between the muffin cups and bake for 12-16 minutes, or until the muffins just start to brown around the edges and are set in the middle.

These muffins came dangerously close to being devoured before they were even muffins. Let me just say that there is nothing like the flavor of browned butter, especially when combined with cinnamon, oats, and sugar. Whole wheat flour adds depth and nuttiness, and perhaps a bit of health to these muffins. I certainly [...]]]>

These muffins came dangerously close to being devoured before they were even muffins. Let me just say that there is nothing like the flavor of browned butter, especially when combined with cinnamon, oats, and sugar. Whole wheat flour adds depth and nuttiness, and perhaps a bit of health to these muffins. I certainly had no guilt as I tested spoonful after spoonful of the batter, thinking “browned butter, where have you been all my life?”! Friends, this actually happened. I may need an intervention.

See all those little brown bits on the bottom? That’s where all the flavor is. Delicious, nutty, buttery flavor. It’s not quite as pronounced in the final product as it is in the batter (go ahead, taste a bit of the batter. I won’t tell.), but it definitely adds a little somethin’ that puts these muffins over the top. They absolutely taste like oatmeal raisin cookies.

Oatmeal Raisin Cookie Muffins
Adapted from Pinch My Salt
Yield: 12 muffins

3/4 cup milk, room temperature
1/2 tablespoon apple cider vinegar
8 tablespoons unsalted butter
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 cup extra thick rolled oats
2 eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup raisins

Preheat the oven to 375°. Grease muffin tins with butter and set aside. In a large measuring cup or small bowl, add the vinegar to the milk and allow to sit until needed.

To brown the butter: place the butter in a small saucepan and heat over medium heat. Once the butter has melted, it will begin to bubble and foam. Continue cooking, watching very closely, until little brown bits appear on the bottom of the pan. This will happen very fast and it will burn if you’re not careful. As soon as you see brown bits on the bottom, remove the pan from the heat. It will have a pleasantly nutty aroma. Transfer the butter to a heatproof bowl and allow it to cool for a few minutes.

In a large bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the oats. In a separate bowl, combine the browned butter, eggs, milk mixture, and sugar with a whisk. Whisk in the vanilla extract. Add the butter mixture to the dry ingredients and stir with a wooden spoon just until combined. Fold in the raisins.

Divide the batter between the 12 muffin cups and bake for 18-22 minutes. The muffins are done when a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the pan and place on a cooling rack to cool completely. As is the case with most muffins, these freeze well.

It’s that time of year when the population of squash grows at a seemingly exponential rate. You may enter your garden to find a new squash under each leaf, just when you thought you had consumed every squash in sight. We didn’t plant zucchini this year, but we’re still overwhelmed with the amount [...]]]>

It’s that time of year when the population of squash grows at a seemingly exponential rate. You may enter your garden to find a new squash under each leaf, just when you thought you had consumed every squash in sight. We didn’t plant zucchini this year, but we’re still overwhelmed with the amount of squash to be consumed from our CSA and our friends’ gardens. We did, however, plant strawberries. Today we got the first three perfectly ripe and sweet berries that the bugs didn’t chomp first. And there are many more blooms that will soon turn to sweet red berries.

These muffins were inspired by this week’s CSA basket, and are the epitome of fresh local, organic fare. The Meyer lemon, eggs, zucchini, and strawberries are fresh from the farm. Pure maple syrup stands in for refined sugar, giving the muffins a subtle natural sweetness. With their light, fluffy texture and burst of summer flavor, these muffins are sure to be a welcome staple in our home for as long as strawberry season lasts.

Strawberry Zucchini Muffins
Created by Simple Math Bakery
Yield: 18 muffins

3/4 cup milk
1 tablespoon lemon juice (vinegar would work just as well)
1/2 cup grapeseed oil
1/2 cup pure maple syrup
1 egg
1 cup grated zucchini (1 medium sized zucchini)
2 cups flour (I use 1/2 cup all-purpose and 1/2 cup whole wheat)
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
scant 1/2 cup fresh strawberries, finely chopped

Preheat oven to 350°. Grease a muffin tin and set aside.

In a small measuring cup, combine the milk and lemon juice. Let sit for 5-10 minutes to allow the milk to curdle.

In a large bowl, combine the milk mixture, oil, maple syrup, and egg. Stir until well combined. Mix in the zucchini.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the strawberries.

Fill muffin cups 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the pan to cool completely.

“All you need is love. But a little chocolate now and then doesn’t hurt.” -Charles M. Schulz

I made these muffins for my dear friend Monet. This incredible woman is surrounded by a loving network of family and friends, a darling housecat, and quite a fan base of fellow bloggers. She’s an extremely [...]]]>

“All you need is love. But a little chocolate now and then doesn’t hurt.”
-Charles M. Schulz

I made these muffins for my dear friend Monet. This incredible woman is surrounded by a loving network of family and friends, a darling housecat, and quite a fan base of fellow bloggers. She’s an extremely talented baker, so we all crowd around her blog eagerly awaiting the next recipe from her Austin kitchen, and the accompanying story or treasured memory that is inevitably woven into the prose. Even with such a large web of love and support, a strong soul can find itself worn down and weary in the face of tragedy. And for that, I prescribe double chocolate muffins and a large virtual hug, sent from my kitchen to Monet’s.

Even though I’ve never met Monet in real life, I can sense that she is one of those people who is a constant source of love and hope for those around her. Her joyful, creative spirit shines through in each anecdote and lovingly crafted recipe that she shares. She is a gifted writer with the ability to carry readers along on her journey, however uplifting or heartbreaking it may be. And recently, her journey has been incredibly heartbreaking.

Monet is also the type of woman who inspires those around her to rise to the occasion. It’s impossible to stand by while someone who experiences life so deeply, goes through such a trying time. And so the recent tragedies in Monet’s family motivated Liz and Kate to put together a collection of comfort food recipes for her. As all bakers know, the familiarness of baking a well-loved recipe or the challenge of trying something new in the kitchen can be a welcome escape from reality. But on those days when the clouds just won’t lift, a simple yet satisfying recipe is in order. Preferably with lots of chocolate. These muffins fit the bill, and can even be stashed in the freezer for a bit of joy on an otherwise dark day (or any day, for that matter). And so these muffins and my virtual hug for Monet span the distance between Los Angeles and Austin. Monet, here’s hoping that your community of family and friends, along with a bit of chocolate, can carry you through to brighter days ahead.

Double Chocolate Muffins
Adapted from The King Arthur Flour Baker’s Companion
Yield: 18 muffins (or 12 muffins and 12 mini muffins)

2/3 cup cocoa powder
1 3/4 cup all-purpose flour (I like to substitute 3/4 cup whole wheat flour)
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 eggs or flax substitute (2 tablespoons ground flax seed + 6 tablespoons water)
1 cup milk
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
6 tablespoons unsalted butter, melted

Preheat oven to 425°. Grease muffin tins with butter and set aside.

Whisk together the dry ingredients, including the chocolate chips.  In a separate bowl, combine the eggs, milk, vanilla extract, and vinegar. Add the wet ingredients and the melted butter to the dry ingredients, stirring just until blended.

Spoon the batter into muffin cups, filling each cup halfway. Bake for 15-20 minutes or until a toothpick inserted in the center comes away with just a few crumbs. Be sure to check these often as it’s very difficult to tell by sight when they’re done! If over-baked, the muffins will be dry. Let the muffins cool in the pan for 5 minutes, then gently remove them and allow them to cool completely on a cooling rack.

I need to prepare for the 2011 LA Cupcake Challenge. I’m not sure what it takes to prepare for such an event. Cupcake visualization? An all-you-can-eat cupcake contest? Avoiding cupcakes for weeks prior to the event? I’m open to suggestions.

Last year, I made it through almost all of the cupcakes. I have [...]]]>

I need to prepare for the 2011 LA Cupcake Challenge. I’m not sure what it takes to prepare for such an event. Cupcake visualization? An all-you-can-eat cupcake contest? Avoiding cupcakes for weeks prior to the event? I’m open to suggestions.

Last year, I made it through almost all of the cupcakes. I have been invited to judge the contest again this year, so maybe I can improve upon my ability to put away dozens of mini cupcakes within three hours.

This event may prove to be a bigger challenge than last year, owing to the fact that I’ve drastically reduced my refined sugar intake since then. Perhaps I should ease back into refined sugar before my cupcake binge. Would that lessen the potential for sugar coma?

These muffins won’t exactly help me with that goal since the only bit of refined sugar is in the applesauce. But I still consider them a warm up to the big event. And they make for quite a tasty mid-morning snack, paired with a cup of tea. Unsweetened applesauce would work just as nicely, if you’re not in training for the cupcake challenge.

Spiced Yogurt Muffins
Adapted from Cafe Nilson
Yield: 12 muffins plus 12 mini muffins

2 cups whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup pure maple syrup
1 cup plain yogurt, room temperature
2 eggs, room temperature
1/4 cup applesauce (I used my cranberry applesauce/jam)
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled slightly

Preheat the oven to 375°. Grease a regular muffin tin and a mini muffin tin with butter and set aside.

In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. In a separate bowl, stir together the maple syrup, yogurt, eggs, applesauce, vanilla extract, and butter.

Pour the wet ingredients into the dry ingredients and stir just until combined. Spoon the batter into the muffin tins. Bake for 18-20 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center of a muffin comes out clean.

Place the pans on a cooling rack to cool for 5 minutes, then remove the muffins from the pan and place them directly on the cooling rack to cool completely.

What’s the difference between a cupcake and a muffin? This issue caused a bit of confusion while I was developing this recipe. Many of the sources that I came across wrote about similar recipes, some calling them cupcakes instead of muffins. So how did I make the final decision?

Here are the [...]]]>

What’s the difference between a cupcake and a muffin? This issue caused a bit of confusion while I was developing this recipe. Many of the sources that I came across wrote about similar recipes, some calling them cupcakes instead of muffins. So how did I make the final decision?

Here are the important points I considered when naming this recipe:

• Would you eat it for breakfast? I’d definitely eat these for breakfast. Then again, I might eat a cupcake for breakfast every once in a while.
• Ratio of fat to sugar.The fat in this recipe comes from the avocado and olive oil. These are not the worst sources of fat out there. The sugar comes from pure maple syrup, which I consider a “good” sugar. This recipe contains slightly more sugar than I would normally use in a muffin recipe, but since it’s an unrefined sugar I’ll be more forgiving. In my opinion, we’d need to use butter and refined sugar to make a cupcake.
• Does it have frosting? No. Although I have seen some muffins with a glaze, I hardly ever see cupcakes without frosting.
• Method of preparation. Cupcake preparation generally involves creaming the fat and sugar, then mixing all of the ingredients well. Muffin preparation involves mixing dry and wet ingredients separately, then stirring together just until they are combined. This recipe follows the muffin preparation method.

And the muffin label won! With a not-too-sweet chocolate flavor and an incredibly moist crumb, these muffins are perfect for breakfast or snack. And maybe even dessert.

Vegan Chocolate Avocado Muffins
Adapted from Vegetarian Times
Yield: 12 muffins

1 1/2 cups white whole wheat flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 medium-sized ripe avocado, pitted and peeled
3/4 cup pure maple syrup
3/4 cup rice milk
1/3 cup olive oil
2 teaspoons pure vanilla extract

Preheat the oven to 350°. Grease muffin tin and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Puree the avocado in a food processor, or mash it by hand. Combine the avocado with the maple syrup, rice milk, olive oil, and vanilla extract, in a food processor or by hand with a whisk. Add the avocado mixture to the dry ingredients, whisking until combined.

Divide the batter between the muffin cups, and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool the muffins in the pan, on a cooling rack, for at least 10 minutes before removing them from the pan to cool completely. These muffins are super moist and may break if you remove them from the pan while they are still hot.

We are lucky to have an abundance of delicious carrots at our local farmers market. It’s one of my favorite purchases every week. They even come with the greens attached. I’m sure there’s a cooking method for the greens, but I haven’t yet experimented with them. Anybody have any recommendations for carrot greens? [...]]]>

We are lucky to have an abundance of delicious carrots at our local farmers market. It’s one of my favorite purchases every week. They even come with the greens attached. I’m sure there’s a cooking method for the greens, but I haven’t yet experimented with them. Anybody have any recommendations for carrot greens? For now, the carrot greens go to enrich my compost pile. And the carrots this week went into these muffins!

Did you know that carrots will stay fresh for longer if you cut off the greens? The carrots lose a lot of moisture through the greens, so cutting them off will allow the carrots to stay hydrated and delicious! I don’t remember where I read that tip, but I have tested it and it works.

I can only assume that the opposite will be true when applied to muffins. If you cut off the muffin top, wouldn’t the muffin lose more moisture? Seems to me that the muffin top serves as a sort of crust and the inside “cakey” part of the muffin would dry out if it weren’t for the muffin top. Any thoughts?

If you need to do some experimentation on this theory, might I suggest a batch of carrot spice muffins? I’ve included my preferred spice blend, but feel free to change it up and experiment!

Carrot Spice Muffins
Created by Simple Math Bakery
Yield: 12 muffins

2 cups white whole wheat flour
1/2 cup sucanat
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup milk (I used rice milk)
1/3 cup canola oil
2 large carrots, grated

Preheat oven to 375°. Grease muffin tins or line with paper.

In a large bowl, sift together the flour, sucanat, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. In a separate bowl, combine the egg, milk, and oil.

Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the grated carrots. Divide the batter between 12 muffin cups.

Bake for 15-18 minutes, or until the muffins test done. Cool in the pan for 5 minutes, then remove the muffins from the pan and allow them to cool completely on a cooling rack.

I just can’t stay away from these Meyer lemons. They were destined to become another pitcher of lemonade when I had a breakthrough moment. I’d been waiting and waiting to buy poppy seeds so I could use them in bread. When we received another batch of Meyer lemons from the farm I mentioned [...]]]>

I just can’t stay away from these Meyer lemons. They were destined to become another pitcher of lemonade when I had a breakthrough moment. I’d been waiting and waiting to buy poppy seeds so I could use them in bread. When we received another batch of Meyer lemons from the farm I mentioned to The Boyfriend that I could make Meyer lemon poppyseed muffins if only we could find poppy seeds at the store. My very astute boyfriend said, “You’ve got a jar of poppy seeds on your spice rack”. Well, surely he must be confusing poppy seeds with something else, right?

I rushed to the kitchen, spun the spice rack around, and there it was. The jar of poppy seeds. So, Meyer lemon poppy seed muffins it was. Right away.

I’ve been experimenting with a new sweetener. Brown sugar has been my favorite sweetener to use in muffins and other baked goods, since it seems to be more wholesome than white sugar. But I found a sweetener that goes one step further: sucanat.

Sucanat gets its name from the three words that describe it: sugar cane natural. It’s simply granulated sugar cane. Sucanat has a flavor similar to brown sugar, but it’s a more wholesome sweetener. It claims to contain more of the trace elements that aren’t found in processed sugars, although I still wouldn’t call it healthy.

As I transition to more whole, unprocessed foods I have begun to research and question my customary pantry items. In researching brown sugar I found that oftentimes it is just white sugar sprayed with molasses. So it’s been processed just like white sugar, and then the molasses that was removed during processing has been sprayed back on. It’s more convenient and cost-efficient for manufacturers to produce brown sugar in this manner. In light of this discovery, I decided to give sucanat a try.

I do like the subtle molasses flavor that it adds to baked goods. I’ve used it in a few batches of muffins so far and I can definitely recommend it as an alternative to processed sugar. Sucanat is used as a 1:1 replacement for white or brown sugar, so if you’re not ready to give it a try you can use your preferred variety of sugar in this recipe.

Lemon Poppyseed Muffins
Created by Simple Math Bakery
Yield: 12 muffins

1/4 cup (4 tablespoons) unsalted butter, softened
1/4 cup unsweetened applesauce
1/2 cup sucanat (or granulated sugar)
2 eggs
1/2 cup milk (I used rice milk)
Juice and zest of 1 lemon (about 2 tablespoons lemon juice)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

Preheat oven to 375°. Grease muffin tins, or line with paper cups.

With an electric mixer, cream the butter, applesauce, and sucanat. Add the eggs one at a time, beating well after each addition. Mix in the milk, lemon juice, zest, and vanilla extract.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, and poppy seeds. Gently fold the dry ingredients into the wet ingredients, mixing just until combined.

Divide the batter between 12 muffin cups. Bake for 14-18 minutes, or until the muffins test done. Cool the muffins in the pan for 5 minutes, then remove them from the pan to cool directly on the cooling rack.

After all of the baking I did last week for the bake sale, I was ready to make some quick and easy muffins! I was all out of fresh fruit (oh, the horror!), and when I opened the cupboard it was the cornmeal that spoke to me. It was begging to be made [...]]]>

After all of the baking I did last week for the bake sale, I was ready to make some quick and easy muffins! I was all out of fresh fruit (oh, the horror!), and when I opened the cupboard it was the cornmeal that spoke to me. It was begging to be made into rich, buttery corn muffins with just the right amount of crumble.

Before I share the recipe for these beauties, I’d like to give the results from the National Food Bloggers Bake Sale. Our Los Angeles bake sale raised $2,456.50! I was completely blown away when I read that number. But that’s not all. The combined total for all the bake sales across the country was $16,500! It is absolutely incredible what can be accomplished when a group of people come together to support a cause.

A huge thank you goes out to all the food bloggers who donated goodies to the bake sales, those who organized the bake sales, and all the people who visited our bake sales to buy goodies. I hope that next year will be just as successful (or maybe even more so)!

These muffins were also a success, albeit a much smaller one than our bake sale. I added a subtle hint of sweetness with maple syrup, and used whole wheat flour for depth of flavor. Vegan “buttermilk” gives a light and fluffy texture, but if you’ve got regular buttermilk it’ll do the job just as well.

Maple Corn Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

1 cup whole wheat flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/3 cup pure maple syrup
1 egg
1 cup soy milk + 1 tablespoon apple cider vinegar (or 1 cup buttermilk)
1/4 cup unsalted butter, melted and cooled slightly

Preheat oven to 375°. Grease muffin tins and set aside.

If you are using soy “buttermilk”, mix the soy milk and vinegar together and let sit for about 5 minutes (until it looks like it’s starting to curdle). In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In a separate bowl, stir the maple syrup and egg into the buttermilk. Add the butter and stir to combine. Pour the liquid ingredients into the dry ingredients and mix just until combined. Divide the batter between 12 muffin cups.

Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the entire pan for 5 minutes, then remove the muffins from the pan to cool completely.

I’m learning to bake vegan. I really enjoy eating vegan goodies, so naturally the next step is to learn to make them myself. I baked a vegan cake last year (before I started blogging), and it was amazing! This time, I tried my hand at vegan muffins.

I don’t drink cow’s milk, but [...]]]>

I’m learning to bake vegan. I really enjoy eating vegan goodies, so naturally the next step is to learn to make them myself. I baked a vegan cake last year (before I started blogging), and it was amazing! This time, I tried my hand at vegan muffins.

I don’t drink cow’s milk, but I do use buttermilk when it’s called for in a recipe. It helps keep muffins tender and lends a somewhat tangy flavor as well. So when I discovered that I could make vegan buttermilk with soy milk and a little apple cider vinegar, I decided to bake some muffins!

Part of what fascinates me about baking is the chemistry. I know next to nothing about chemistry, but I just love watching how the ingredients come together to create a delicious result.

Sometimes the chemistry of baking fails me and I end up with bread as hard as a brick, or sunken cupcakes. But vegan buttermilk couldn’t be simpler: pour out a cup of soy milk, stir in a tablespoon of apple cider vinegar, and a few minutes later it curdles!

The rest of the recipe comes together just as easily. I left out the egg that I usually add into my muffins, and substituted some (homemade!) unsweetened applesauce. My anticipation heightened when I tasted the batter and found it to be delicious!

The finished muffins tasted just as wonderful as the batter. I love how the raspberries deliver a burst of flavor when you bite into them. This raspberry burst too soon, leaving a cavernous hole in my muffin!

I can’t wait to dream up some more vegan goodies!

Vegan Raspberry Applesauce Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

2 cups white whole wheat flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup soy milk
1 tablespoon apple cider vinegar
1 cup frozen raspberries

Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the soy milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce, vanilla extract, and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.