Basic Muffins, with Blueberries and Walnuts

When I’m teaching, I would like to eat breakfast at home with a leisurely cup of coffee every morning but the reality is that I’m cramming whatever food I have into my face either in the car or 2 minutes before 1st period. The best way that I’ve found to cram grains, fruits and nuts into my body is via muffin.
My favorite recipe pre-vegan conversion was called something like, “Basic Muffins with Butter and Cream.” (Joy of Cooking, 1997) It is an amazing recipe, but not super healthy. I was worried about converting it but I ended up liking my veganized version even more than the original. Oh, and these muffins are just as good enjoyed on a relaxing Sunday morning as they are eaten hastily in traffic.

Basic Muffins, with Blueberries and Walnuts
Makes 12 muffins
Time commitment: 5-10 minutes to mix up, 25-30 minutes to bake

Ingredients:

1 c. almond (or whatever kind you like) milk
2 T. ground flax seeds
1/3 c. sugar
1/4 c. vegetable oil (I always use canola)
1/2 c. unsweetened apple sauce
1 t. apple cider vinegar
1 t. vanilla

1 c. all-purpose flour
1 c. whole wheat flour
1 T. baking powder
1/2 t. salt
1/3 c. oat (or wheat) bran
2 T. Chia seeds
1 t. ground cinnamon
1/4 t. ground nutmeg

1 c. frozen (or fresh) blueberries
3/4 c. walnut pieces

Directions:
Preheat oven to 400 degrees. In a small/medium bowl, whisk together first set of ingredients thoroughly, and let sit for a couple of minutes so the flax seeds can get eggy. Meanwhile, in a larger bowl, whisk together the dry ingredients. Make a little “well” in the middle. Whisk in wet ingredients just till combined. With a spatula, fold in blueberries and walnut pieces. Spoon into muffin tin (with papers or greased, I prefer papers). Bake for 25 minutes and then check for doneness; you’ll want to gently lift out a muffin to see what color the bottom is. We’re going for a nice dark golden brown. Continue baking till desired doneness is achieved (it takes about 30 minutes in my oven). Cool for a couple of minutes in the pan on a cooling rack, then remove muffins to cooling rack and cool completely before storing covered at room temp or in a bag in the freezer. Frozen muffins thaw to room temp in about an hour, 20-30 seconds in the microwave.

My friends ate almost all of these muffins (I ate about half of them in one sitting which sounds gross but just wait till you taste them). I feel like that’s all I need to say about that.

I am wanting to make some strawberry, rhubarb and pecan muffins next… stay tuned.

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