I made these muffins late one Friday night, just for fun.
And I was all like, “Oh no, of course I won’t be tempted to eat all of these muffins in one night! I’ll just take photos of them and then save them for breakfasts, snacks and my coworkers on Monday.”
Sure, Nikki. Sure.
I ate two whole, ate the tops off of five more, gave my husband four and then threw the rest in the trash.
Desperate times call for trashed muffins, people. And no, I did not dive into the trash at 2 am to pull out and eat the bits that hadn’t touched other trash. Not this time, anyway.
But I know that you won’t throw any of these muffins in the trash. You’ll probably bake a couple dozen of them and then let them sit around the kitchen for a few days, nibbling here and there, like a normal person with self control. I envy you, I do. You’re so cool.
Recipe adapted from Paula Deen
Makes 12 muffins
Preheat your oven to 350 degrees and grease or line a 12 cup muffin tin.
In a large bowl, whisk together the flour, baking powder, salt and refined sugar. In a separate bowl, combine the Earth Balance, vinegar, apple sauce and non-dairy milk.
I used hemp milk this time around and it turned out great
Add the wet ingredients to the dry and stir.
I used fresh berries for these muffins, but I think frozen blueberries would be equally delicious.
Fold the blueberries into your batter
and fill each muffin cup with batter until they are 2/3 of the way full
Bake for 10 minutes, then remove the pan from the oven and sprinkle brown sugar on the tops of the muffins
Place them back in the oven for another 10-15 minutes, until a toothpick can be inserted and removed cleanly.
Let your muffins cool in the tin for about 10 minutes. It’s hard, I know, but burnt tongues are no fun.
Remove from tin and eat!
I love the sugary tops
I bit into this one approximately two seconds after this photo was taken.
Update: Go check out these muffins and other lovely goodies at Sweets for a Saturday!