It’s British month here at Holy Cow! with It’s A Vegan World: British, and what can be more British than a muffin fresh out of the oven?
I remember the time I had my first muffin. It was the early ’90s and a British ship that had morphed from a military ship into a floating library that sailed around the world had docked into Bombay Harbor. I went on board to do a story. As someone who loves books with a passion, and because I get seasick, being in a ship lined wall-to-wall with books and not worrying about it sailing away was an extra-special treat, as you might well imagine.
On board was also a little cafetaria that sold some very traditional British sweets and treats. Everything looked amazing, but I pounced at a muffin.
I don’t remember exactly how it tasted or what kind of muffin it was, but I remember this: it was delicious, and I was hooked.
I bake up muffins all the time now in my kitchen, and I love them for quick pre-breakfast treats, or as healthy tea-time snacks. I usually make them with fruit, like these applesauce mini muffins or these banana nut muffins. This time, with blueberries overwhelming the market, I decided to make blueberry muffins.
These are not what are typically referred to as English muffins in my part of the world, which are flat, yeasted breads that are not sweet and are usually served for breakfast. I have never developed a taste for those, but these I can eat any time!
I gotta rush off now, but before I go, I also want to send these to Madhuram’s wonderfully healthy whole-grain and eggless baking event. These muffins use mostly whole-wheat flour, but they’re so delicious, you’d never guess they were deliciously healthy too!
- 1 cup blueberries
- 1½ cups whole wheat flour
- ½ cup all-purpose flour
- ¾ cup sugar
- 1 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- Mix all the dry ingredients together and set aside.
- In a large bowl, whisk together until mixed:
- ½ cup canola or other vegetable oil
- ¼ cup lemon or lime juice (I used lime)
- ¾ cup soymilk
- Add the mixture to the dry ingredients and mix just until everything’s blended.
- Add blueberries and mix in.
- Divide the batter equally into 11 cups of a standard baking pan, greased.
- Bake in a 350-degree oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool for 5 minutes on a rack and then slide out using a thin knife.
- These muffins are delicate, which gives them a lovely, cakey texture, but that also makes them a little difficult to unmold, so be gentle.
Quick nudge to all of you amazing cooks out there– go on, I’m waiting for your entries and to see what you can cook up for IAVW that’s vegan AND British. It’s not as challenging as it sounds, and I know you’re up to it!