Apparently 400 muffins was just not enough…..I had to come home and make 12 more!
With my fun new job, life is a bit busy. If you didn’t see in my many tweets, facebook statuses, and just the many SQUEEEEEE sounds…..I received a job as a Pastry Chef for a local restaurant here in Charlotte!!!! Blogging will still happen, but some weeks may be harder then others. Some blogs may be VERY short.
It is Monday, which means….Muffin Monday fun!
If you head over to BakerStreet, she shares all the lovely bloggers involved in Muffin Monday! I love looking at how all the muffins come out, and how they decide to change up the recipe!
This week we made a healthy muffin. So I decide to make it a vegan muffin. So funny story…I almost put Greek yogurt in my vegan muffins….yes I need rest, silly me!
Vegan Granola Raisin Muffin
1 cup granola
1/2 cup almond milk
1 cup golden raisins
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup applesauce
1/4 cup sorghum molasses
1 banana mashed
1/4 cup coconut oil
1 teaspoon vanilla extract
In large mixing bowl – mix together almond milk, applesauce, sorghum molasses, mashed banana, coconut oil, and vanilla extract.
In separate bowl – mix together whole wheat flour, baking soda, baking powder, salt, and granola.
Mix flour mixture with wet mixture, add in raisins, do not over mix batter.
Place muffin cups in muffin pan, fill batter all the way to top of muffin cup, it can over flow. The batter does not rise much.
Note – The muffins are fun, full of flavor, but really dense.
What is your favorite substitution you have made to a recipe?
Until next time, Come on in, Have a seat,