Friday, March 13, 2009

Blueberry Muffins and Vegan Mac (n' Cheese)


I haven't shared anything in a while, so I thought I'd post the link to (and my thoughts on) the recipe for the blueberry muffins which were such a hit with the girls last night.

These were really very good, although I think we all agreed they seemed a little more like biscuits or scones- at least on the muffin-tops. I made only a couple of modifications:
1) I didn't have any fresh lemons for zest, so I added a little lemon juice to the yogurt instead. I think the zest would have been much more flavorful.

2) I used salted butter, so I cut the salt content down slightly. I also used sea-salt, which is a bit saltier than regular table salt, so I cut down to account for that, too. I cut the salt down to about half the amount in total.

3) This recipe says it yields 12 regular sized muffins, but this is probably for jumbo muffin tins. Several people commented that they had to put this recipe into two regular 12-count muffin tins. I made half of this recipe in two mini-muffin tins (24 mini-muffins), so I assume that the full recipe would indeed take TWO of the standard size 12-count muffin tins, as suggested by other reviews. For mini-muffins I baked for 22-25 minutes.

While I'm posting recipes, I'd like to share one that a friend shared with me. She made it for a potluck and it was gone within minutes. Even the real-cheese eaters couldn't resist the creamy, savory Vegan Mac (n' cheese) (-great for the lactose intolerant, too!). Now you should know, this recipe makes a family-sized (or potluck sized) dish of the stuff, so cut the recipe for fewer people- even if you want to have some leftover.

You'll need a blender to make the "cheese". Also, stirring and letting stand for at least ten minutes after baking is part of the key to the creamy consistency. Enjoy!

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