There is food being cooked! I haven’t had much to post lately because, frankly, we’ve been eat­ing ter­ri­bly bor­ing food. But I’ve been try­ing to mix it up a lit­tle bit, plus bring back some classics.

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Ooh, sur­prise, sur­prise, quinoa! I never could have guessed! Well, I never said it would be thrilling. :) I will admit to being a quinoa addict as of late and the 4 lb bag of organic quinoa I picked up at Costco last week for $8 is going to keep the love alive. I sauteed some chick­peas and mixed them with 1 1/2 smashed heads of roasted gar­lic. Some snap peas and sweet potato on the side and I called it a meal.

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This may not look like much, but wow have these sand­wiches been hit­ting the spot! Tofurky slices with mus­tard, baby greens and pick­les on Dave’s Killer Bread… yum! We haven’t been keep­ing bread in the house for the past few months because we nor­mally only use it for toast and in the win­ter we default to oat­meal mode, but I just can’t say no to a loaf of Dave’s. Some­times revis­it­ing those nos­tal­gic foods really sat­is­fies and this is one of them.

A week ago I went to work in a short sleeved shirt, with no jacket, and we took the duvet off our bed, fool­ishly think­ing spring is here. Today it was 45 and rain­ing, much like the past week. With my spring cheer hid­ing under­neath the bed, I fell back into some fall com­fort food.

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Real Food Daily tem­peh meat­loaf with mashed pota­toes and some broc­col­ini. I loved the ingre­di­ents in the meat­loaf (tem­peh, a lit­tle gluten, miso, fresh veg­gies) but I’m just not a meat­loaf kind of gal, even in vegan form. Jim LOVES meat­loaf and was deliri­ously happy to come home to this din­ner. I haven’t heard that much lip-smacking come out of the boy in awhile. I wasn’t too big on the tex­ture, it reminded me of stuff­ing, although the fla­vor was awe­some. Next time I may add a lit­tle more gluten to make the tex­ture firmer and a splash of liq­uid smoke.

I’ve got­ten a lot of pos­i­tive feed­back, from observers and tasters, on the French Toast Muffins from my upcom­ing cook­book. And I have to admit, they are one of my favorites, so I wanted to give a sneak peek and share the recipe with you. Not hav­ing hand­held French toast is no way to live.

French Toast Muffins- 100 Best Vegan Baking Recipes

French Toast Muffins– 100 Best Vegan Bak­ing Recipes



French Toast Muffins

Prep time before bak­ing: 20 minutes

2 1/4 cups flour
3/4 cup sugar
2 teas. bak­ing pow­der
1/8 teas. salt
1 teas. cin­na­mon
1 1/4 cups milk
1/3 cup oil
1/2 cup plus 2 tbsp. yogurt (equiv­a­lent to 1– 6 oz. con­tainer of soy yogurt)
1 1/2 teas. maple extract
1/2 teas. vanilla
cin­na­mon and pow­ered sugar to dust tops of muffins

Pre­heat oven to 350. Lightly grease with mar­garine or oil, or line with paper lin­ers, 6 jumbo or 12 reg­u­lar sized muf­fin cups.

In a medium bowl, com­bine the flour, sugar, bak­ing pow­der, salt and cin­na­mon. In a large bowl, mix together the milk, oil, yogurt, maple extract and vanilla to com­bine. Add the dry ingre­di­ents to the wet ingre­di­ents in 2 batches until just mixed.

Fill each muf­fin tin to just just below full. Bake for 18–20 min­utes for reg­u­lar sized muffins or 25–30 for jumbo muffins until lightly golden and a tooth pick comes out clean. Remove muffins from oven and let cool com­pletely before remov­ing from tin. Sift pow­dered sugar and cin­na­mon on top of each muf­fin. Store left­over muffins cov­ered at room temperature.

Yields: 12 reg­u­lar sized or 6 jumbo muffins

*For extra maple good­ness, com­bine 1 tbsp. of maple syrup with 1/2 cup sifted pow­dered sugar and glaze the tops of the muffins with the maple top­ping before sift­ing on the cin­na­mon and pow­dered sugar.

With some fresh, spring berries on the side and washed down with a big glass of almond milk– now that’s what I call break­fast! Yum!

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0 Responses to not-mystery not-meat and a recipe

  1. Recipe man says:

    YUM! i love muffins
    this looks great!

  2. DJ Karma says:

    I think quinoa IS thrilling! ;) I tried to make a meat­loaf out of tem­peh (my 2nd attempt at lik­ing tem­peh), but just can’t get over the bit­ter after taste– boiled it first and every­thing. Oh,well! Those muffins do look good!

    • Kris says:

      My favorite way to eat tem­peh is lightly steamed, then slathered with BBQ and eaten on a sand­wich. The first few times I tried it, I didn’t like it at all, but then out of no where I started crav­ing it and now I just love it.

  3. Nora says:

    ah french toast muffins! you should call them fruffins! gosh i want one!

  4. Shelby says:

    French Toast Muffins?!?! NEED. ONENOW.

  5. Ricki says:

    Those muffins sound spec­tac­u­lar. And glad I already have RFD–will try that loaf!

  6. jumbleberryjam says:

    Thank you for the NOM­li­cious recipe!! Can’t wait to try this weekend…

  7. Those muffins are brilliant!

  8. JENNA says:

    French Toast Muffins!!! Those are just the thing to cure my crav­ing for the non-vegan french toast bagels I’ve been want­ing so so bad!

  9. shellyfish says:

    Ohhh…French Toast Muffins…if I’m lucky I’ll make these this weekend!

  10. Vaala says:

    You may not think they are the most excit­ing meals but they sure look deli­cious. Basic (to me any­way) = delicious.

  11. Vegetation says:

    French Toast Muffins sound amaz­ing! I’ll have to be bak­ing these very soon I thinks!

  12. Melisser says:

    We are quinoa addicts, but what I really want is French Toast muffins!

  13. […] Week: Even if we don’t go out on Mother’s Day, I’m hop­ing they’ll make me Nom!Nom!Nom! French Toast Muffins, and maybe we can have a pic­nic brunch some­place pretty.   Comments […]

  14. […] Jum­ble­Boys made me Nom!Nom!Nom! French Toast Muffins for break­fast. Then Jum­bleDad took the lit­tle one out to the park for a few hours while I snuggled […]

  15. feliz says:

    I LOVE muffins. I am going to try to make them with a sub­stitue for sugar ( i can’t have it ) I will let you know how it went. Thanks for your post!

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