Lemon Poppyseed Muffins

When I started this blog back in January I could not have predicted that it would turn into a vegan recipe blog. While I eat vegan whenever I can, I do make exceptions from time to time. For instance, if I go to someone’s house for dinner I do not expect them to go out of their way to cook vegan, nor do I want to isolate myself in social gatherings by being the party-pooper that says, “I can’t eat there”. When I have the option I eat vegan, and I very easily make exceptions to eat vegetarian, and even with family or friends I will eat meat: “flexitarian” or “opportunivore”, as I like to call it.

Another one of my exceptions is when I bake for people. If I can easily make the recipe vegan I will do so, but sometimes it just isn’t possible. For instance, with this recipe, I have no idea if there is a vegan equivalent for egg-white peaks. If you know, please let me know!

This recipe for lemon poppyseed muffins is from a cookbook called Tate’s Bake Shop Cookbook by Kathleen King, which was given to me by the owner of Life of Pie last Christmas. I highly recommend this cookbook; everything I have made from it has been scrumptious, and all the recipes use excellent techniques to produce a top-quality product. I made these muffins for my stepfather for his birthday.

1 1/4 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup salted butter, softened to room temperature
3/4 cups sugar
2 large eggs, separated
1 tbsp freshly grated lemon rind
1 tsp vanila extract
1/2 cup milk, plus 1 tsp lemon juice (or 1/2 cup buttermilk)
2 tbsp poppyseeds (I put about 1 1/2)

First off, I added the vinegar to the milk and let it sit for about 5 minutes.

In a medium bowl, I combined the dry ingredients (flour, baking powder, baking soda, and salt). In a large bowl I used an electric mixer to cream together the butter and sugar until it was light and fluffy, then added the egg yolks one at a time. I then mixed in the lemon rind and vanilla.

The next step was to add the buttermilk and flour mixture to the wet ingredients, in alternating additions, and making sure to finish with an addition of the dry ingredients. The poppy seeds were folded in next.

In a medium sized bowl I whipped the egg whites to soft peeks; this is the point at which the peaks raise slightly when whisped with a spoon, but not hard enough to form solid peaks. I gently folded the egg whites into the muffin batter.

I spooned the batter into 9 muffin tins, lined with muffin papers, and greased. The muffins were baked for 20 minutes at 400 degrees Fahrenheit, until a toothpick came out clean when inserted. The batch that I made baked for about 22 minutes.

These muffins are fluffy and moist, and can be made with any other kind of citrus zest if you’re feeling adventurous. The recipe in the cookbook called for orange zest.

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Old Fashioned Oatmeal Raisin Cookies

This is probably the longest I have gone without posting a recipe on my blog, and now that various school projects and assignments are out of the way, I can finally post my oatmeal raisin cookie recipe: one of many recipes that have been backlogged since I last posted.

Not everybody likes raisins, but I certainly do. For 100g of raisins, you get 10% of your daily recommended value of iron, 3g of protein, and 4g of fibre. Despite the fact that they do have quite a bit of sugar in them (59g for 100g of raisins), at least it’s natural sugar.

Honestly, I got this recipe off the Robinhood flour website. I adapted the recipe to be vegan and have less sugar.

1/2 cup vegan margarine or softened coconut oil
1/4 cup unsweetened apple sauce
3/4 cup brown sugar
1 tbsp ground flaxseed
3 tbsp water
2 tsp vanilla extract
3/4 cup flour
1 tsp cinnamon
3/4 tsp baking soda
3 cups oats
1 1/2 cups raisins

I began by mixing the ground flaxseed, vanilla, and water together and let them sit for 5 minutes. In a large bowl I used a wooden spoon to mixed the margarine, apple sauce, and brown sugar until combined. I added the ground flaxseed mixture. In a medium bowl I combined the flour, cinnamon, baking soda, and oats until just combined. Then, I added the dry ingredients to the wet ingredients little by little, stirring until combined, making sure to scrape the bottom and get all the ingredients mixed together. The raisins were mixed in last.

I dropped the cookies by the tablespoonful onto a cookie sheet lined with parchment paper. If you don’t have parchment paper, be sure to grease the cookie sheet. The cookies baked for 13-14 minutes at 350 degrees Fahrenheit.