Posted on October 2, 2011 | 6 Comments
Vegan MoFo, day 2.
On a particularly cloudy Sunday morning, the idea of a batch of fresh muffins had my stomach grumbling before I got out of bed. After carefully assessing the ingredients in my refrigerator, a base of blueberry soy yogurt and half an avocado was chosen.
These muffins came out bistro quality and were perfectly moist throughout.
1/2 cup vanilla soymilk
2 teaspoons apple cider vinegar
6 oz. blueberry soy yogurt
1/2 cup vegan butter
1/2 cup + 2 tablespoons agave nectar
1/2 ripe avocado
1 1/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
Preheat oven at 350° F. Add 2 teaspoons apple cider vinegar to a half cup measuring cup and fill remainder of cup with vanilla soymilk, set aside. In a large mixing bowl, cream butter with agave nectar and avocado for a minute or two with a fork. Small bits of butter and avocado are fine.
In a separate bowl, combine the dry ingredients (all-purpose flour, whole wheat flour, salt, baking soda, and baking powder) and mix well. Add the wet ingredient mixture to the dry ingredients all at once, and stir just until just combined. Do not over-mix.
Divide the mixture in a 12-muffin pan that has been lined or coated with non-stick spray. Bake 20 minutes at 350° F until a toothpick inserted into a muffin center comes out clean.
After a couple of minutes, remove muffins from the pan. Prepare the glaze (recipe below) and pour glaze with a spoon over the slightly cooled muffins.
1/2 to 3/4 cup powdered sugar
about 1-2 tablespoons lemon juice (more or less until desired thickness)
Stir lemon juice into powdered sugar with a fork until it is thick and creamy, adding more powdered sugar or lemon juice as necessary.
Here are a couple of substitute recommendations for this recipe that you might want to consider if you don’t have the ingredients on hand.
- I used vanilla soymilk, which we just happened to have, but you could use regular soymilk (or other milk) plus vanilla extract in its place.
- You could use all white flour or all whole-wheat flour, depending on your taste.
- Regular soy yogurt plus fresh blueberries would work in place of blueberry soy yogurt (but you might want to cream a few blueberries into the initial “wet ingredient” step to get the flavor throughout the muffins).
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