Dear Juicers, Here’s to a healthier, kinder, and more environmentally sustainable 2016! Okay, let’s not talk about bacon or cheese. Let’s talk about chili, stir fries, and muffins. Below are five ridiculously easy things you can do to invisibly veganize your cuisine. By invisible I mean that, in a blind taste test, you wouldn’t know …
Blueberry Stud Muffins
Yields 12 muffins
These delicately spiced pumpkin muffins are studded with dried blueberries. I encourage you to feed them to your personal entourage of stud muffins as part of a bountiful breakfast or midday snack. Try these muffins with a schmear of nondairy cream cheese for an especially luscious stud-muffin experience, something I’m always up for.
2 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
1 cup pumpkin purée
½ cup maple syrup
½ cup vanilla nondairy yogurt
⅓ cup canola oil
¼ cup sugar
1 teaspoon vanilla extract
½ cup dried blueberries
Preheat the oven to 350 degrees F. Lightly oil a twelve-cup muffin tin or line it with paper stud-muffin cups.
Put the flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves, and ginger in a medium bowl. Stir with a dry whisk until well combined.
Put the pumpkin purée, maple syrup, nondairy yogurt, oil, sugar, and vanilla extract in a large bowl. Stir with a whisk until well combined.
Add the dry mixture to the wet mixture and stir to combine. Fold in the blueberries.
Pour the batter into the prepared muffin cups, filling each cup completely.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest in the muffin tin for about 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Blueberry Stud Muffins will stay fresh for up to 1 week when stored in a tightly sealed container in the refrigerator. Your personal entourage of stud muffins will stay fresh as long as they wear a good cruelty-free deodorant and bathe at least once a day. I’m prepared to assist with the bathing.
Per muffin: 209 calories, 3 g protein, 7 g fat (1 g sat), 35 g carbohydrates, 163 mg sodium, 122 mg calcium, 4 g fiber
Pumpkin-Raisin Stud Muffins: Imagine that you just ran out of dried blueberries but are dying for some hot stud–muffin action. Simply substitute the dried blueberries with ½ cup of raisins. Problem deliciously solved.
Chocolate Stud Muffins: What? You’ve never had a chocolate stud-muffin experience? Oh, darling, you’re missing out! Substitute the dried blueberries with ½ cup of nondairy semisweet chocolate chips and cross “chocolate stud-muffin experience” off your bucket list.