Magic Muffin Generator - Jenny's Bakewell Muffins
Welcome to Vegan Mofo 2012! Before I kick off I just want to remind people in the UK about the fabulous monthly Vegan Snack Swap organised by Too Happy Vegans. Here's the package I put together to send to Gail.
Here's the exciting parcel I received from Joel with lots of things I'd not tried before. It also contains a corn facemask which was funny as the day before it arrived I'd decided to do some posts on food as beauty products for some of my Mofo posts. If you want to sign up for this month get over here by the 6th and put your name down.
So, for week one of Vegan Mofo 2012, here at Tea and Sympatico we have the Magic Muffin Generator, hopefully a way to get your work colleagues excited about vegan cooking. I sent a list of fruits, nuts and flavours etc round last week and asked if they could come up with some flavour combinations that I'd then make into muffins and bring in, a different batch each day. Jenny came up with quite a range and there are some great ideas that I will definitely be trying in the future but for day one on her suggestion here are Bakewell Muffins*
*Check out what Bakewell means
1 cup of soya milk
1 teaspoon of cider vinegar
1 ¾ cups of plain flour
2 ½ teaspoons of baking powder
½ teaspoon of salt
¾ cup of sugar
½ cup of sunflower oil
2 teaspoons of almond extract
100g diced marzipan (make sure it doesn't contain egg)
12 teaspoons of raspberry jam
Flaked almonds to sprinkle on top
Pre-heat the oven to 200C/ 400F/ Gas 6
Add the vinegar to the milk in a bowl. Whisk and set aside.
In a separate bowl sieve the flour, baking powder, sugar and salt and stir well. Make a well in the middle and then pour in the milk mixture, oil and almond extract and give it a few stirs.
As it starts to combine fold in the marzipan. Stir until it just comes together. Don't over mix. Fill each muffin case about a third of the way up with the batter. Add a teaspoon of raspberry jam to the centre of the batter. Cover the jam with more batter. Sprinkle with flaked almonds.
Bake for 20-22 minutes until a toothpick comes out clean.
Recipe by Caroline Turner