Day 281 Spicy Corn Muffins

Spicy Corn Muffins

1 Cup Corn Meal
1 Tablespoon Baking Soda
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
2 Tablespoons Onion, finely chopped
2 Tablespoons Agave Nectar
2 Eggs' Equivalent*
3/4 Cup Almond Milk
1 Tablespoon Apple Cider Vinegar
1 Onion, chopped
1 Tablespoon Olive Oil

2 'eggs'

*Mix 2 Tablespoon Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 3 Tablespoons Oil, 6 Tablespoons Water

1.  Cook the onion in olive oil.  Cook over low heat until caramelized.

Caramelized onions

2.  Mix the dry ingredients in a mixing bowl.  Add the vinegar to the almond milk.  Add to the dry mix with the onion, agave nectar and egg equivalent.  Mix well.  Pour into greased muffin tins.  Top with the caramelized onions.

Dry ingredients

3.  I used an Advantium convection oven to cook this.  The settings were Upper - 10 Lower - 10 Convection 10 for 5 minutes.  Then Upper - 5 Lower - 10 Convection 10 for 10 minutes.  In a conventional oven cook at 375 F with convection for 15 -17 minutes.



Soundtrack - Lady Gaga and Tony Bennett - Cheek to Cheek

Day 63 Apple Butter Bran Muffins

Apple Butter Bran Muffins

1/4 Cup Dried Cranberries
1/4 Cup Dried Currants
3/4 Cup Whole Wheat Flour
3/4 Cup All Purpose Flour
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
3/4 Oat Bran
1 Egg Equivalent (1 Tablespoon Ground Flaxseed, 3 Tablespoons Water, 1 Teaspoon Potato Starch)
1/2 Non Dairy Milk
1/2 Cup Apple Butter
1/2 Cup Brown Sugar
1/4 Cup Canola Oil
3 Tablespoons Molasses

The easy way to measure the apple butter is to add it to the 1/2 cup of milk in the measuring cup.  When the liquid rises to 1 cup, you have a 1/2 cup of apple butter.

1.  Preheat oven to 375 F.  Coat 12 muffin cups with oil.  Place dried fruit in hot water and set aside.

2.  Mix flours, baking powder, salt and cinnamon in a large bowl. Stir in bran,

3.  Whisk egg equivalent, milk, apple butter, brown sugar, oil and molasses in a bowl until blended.  Make a large well in the dry ingredients and pour into wet ingredients.  Mix lightly.  Drain the fruit and add them to the batter.  Mix until just combined.  Spoon the batter into the muffin tins.

Muffins will be thick and irregular

4.  Bake the muffins 18 to 22 minutes.  The tops will be springy to the touch.  Let cool in pan 5 minutes.  Turn out onto wire rack and continue to cool.

Goes well with apple slices.

Soundtrack Kongos - Lunatic

Day 50 Spiced Apple Muffins

Spiced Apple Muffins

Streusel

2 Tablespoons Brown Sugar
4 Teaspoons Whole Wheat Flour
1/2 Teaspoon Ground Cinnamon
1 Tablespoon Earth Balance
2 Tablespoons Walnuts, chopped

Mix sugar, flour and cinnamon in a bowl.  Cut in Earth Balance with a pastry blender until the mixture resembles coarse crumbs.  Stir in walnuts.

Streusel

Muffins

1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Tablespoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Flaxseed Egg*
1/3 Cup Brown Sugar
1/2 Cup Apple Butter
1/3 Cup Maple Syrup
1/3 Cup Apple Juice
1/3 Cup Coconut Milk Yogurt, plain
1/4 Cup Canola Oil

*1 Tablespoon Ground Flaxseed, 3 Tablespoons Water, 1 Tablespoon Oil, 1 Teaspoon Potato Starch, 1 Teaspoon Baking Powder.  Mix together, ready to use when puffy.''

1.  Preheat oven to 400 F.  Coat 12 muffin cups with oil or line with paper liners,

2.  Mix flours, baking soda and powder, salt, cinnamon, and nutmeg in a large bowl.

Ready to bake

3.  Mix flaxseed egg and brown sugar in a bowl. Add apple butter, juice, oil, syrup and yogurt. Make a well in the dry ingredients.  Add the wet ingredients and stir until just combined.  Scoop the batter into the muffin cups.  Top with the streusel.

Muffins coolin on rack

4.  Bake until golden brown, 20-25 minutes. Let cool in pan for 5 minutes. Remove muffins to a rack to finish cooling.

Goes well with strawberries

Soundtrack Wanda Jackson-Rockin' With Wanda

Day 40 Blueberry Maple Muffins

Blueberry Maple Muffins

1/3 Cup Ground Flaxseeds
1 Cup Whole Wheat Flour
3/4 Cup plus 2 Tablespoons All Purpose Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
Equivalent 2 Eggs
1/2 Cup Pure Maple Syrup
1 Cup Coconut Milk
Juice of 1/2 Lemon
1/4 Cup Canola Oil
Zest of 1 Orange
Juice of 1/2 Orange
1 Teaspoon Vanilla Extract
1 1/2 Cup Fresh Blueberries
1 - 2 Tablespoons Sugar

1. Preheat oven to 400 F.  Line 12 muffins cups with paper liners.

2.  Mix flaxseeds, flours, baking powder, cinnamon, baking soda and salt.  In another bowl, mix egg equivalent, maple syrup, oil, zest, orange juice and vanilla.  Add the lemon juice to the coconut milk.  Let sit a minute then add to the wet ingredients.

Finished batter

3.  Mix dry and wet ingredients util moistened.  Fold in blueberries.  Divide the batter into the baking cups.  Sprinkle tops with sugar.

Ready to cook

4.  Bake until muffin tops are golden brown, 15 to 25 minutes.  Let cool in pan.

Goes well with bananas.

Soundtrack - Saturday Night Fever Soundtrack.

Day 14 Morning Muffins and Roasted Apple Butter

Morning Muffins and Roasted Apple Butter

Muffins
1 Cup Rye Flour
1 Cup All Purpose Flour
3/4 Cup Sugar
1 Tablespoon Cinnamon
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
4 grated Carrots
1 peeled and grated Apple
1/2 Cup Currants
Equivalent of 2 Eggs with Vegan Egg Replacement
1/2 cup Apple Butter ( recipe below or buy ready made)
1/4 Cup Canola Oil
1 Tablespoon Vanilla
Water in necessary
2 Tablespoons Walnuts, finely chopped
2 Tablespoons Wheat Germ


1.  Preheat oven to 375. Coat 18 muffin cups with cooking spray or use paper liners

Sifted dry ingredients

2.  Mix flours, sugar, cinnamon, baking powder and soda, and salt in a large bowl.  Stir in carrots, apple and currants. Mix egg replacement, apple butter, canola oil and vanilla in a medium bowl.

3.  Stir into the wet ingredients until just combined.  If the mix is too dry, add a little water.  Mix should be thick.  Spoon into muffin cups.  Combine walnuts and wheat germ in a small bowl.  Sprinkle over the muffins.

4.  Bake 20 - 25 minutes.  The tops should be golden brown and spring back when touched.  Let cool in pans for 5 minutes, then transfer to wire racks to cool completely.

Roasted Apple Butter

8 medium Apples, peeled, cored and quartered
2 Cups unsweetened apple cider (I used a spicy cider)

1. Preheat Oven to 450.  Arrange apples in a large roasting pan.  Pour juice over the apples. Bake until tender and lightly brown, about 30 minutes.  Using a potato masher, thoroughly mash the apples in the roasting pan.

smashed apple

2. Reduce oven temperature to 350.  Bake the apple puree, stirring occasionally, until very thick and deeply browned, 1 1/2 hours.  Let Cool. Scrap into a jar.

Soundtrack  Adventure Club - Calling All Heroes

Addicted to Results 4/30

Tea of the Day

I don't think the tea actually helps with weight loss, but it is made with roobios which is one of my favorite non tea 'teas'.  It also has orange peel, carob and cinnamon. Breakfast was one the Apple Banana Muffins with apple butter, a fiji apple and the rest of the breakfast scramble sans tortilla.

Lunch was an Eggplant Sandwich with Tomato Sauce. The eggplant slices were dipped in milk and egg substitute and dredged in a mix of flour and breadcrumbs.  The slices were roasted in the oven until they were crunchy.  The Tomato Sauce was made by cooking a yellow onion in olive oil until the onion was very soft.  Then the onion was removed and peeled and seeded tomatoes were to the oil and cooked into a sauce.  Some basil, salt and pepper were added at the end.  I saved the onions and some were on the sandwich made from the last of the Black Pepper Roll.

Eggplant Sandwich

I made a simple side salad of spring mix greens, almonds and Tomatillo Avocado Salsa.

Dinner was a Tofu Stir Fry over Brown Rice.  The tofu was cooked in a mix of olive and sesame oil.  I added onion, sweet potato and carrot.  This was cooked until the tofu was crispy and the veggies were soft. I made a sauce from vegetable broth, soy sauce and rice starch.  The sauce was added with a mix of different mushrooms.  This was cooked until the sauce thickened and served over brown rice.

Addicted to Results 4/29

Breakfast was a Banana Apple Muffin with apple butter and an apple.  The muffin was made with apple butter and mashed banana.

Banana Apple Muffins

I had another the veggie burgers I made last week for lunch. I cut this one in half and made a open face sandwich on a black pepper roll.  One side has ranch dressing and spring mix.  The other has tomatillo salsa and slaw.  A little bit of ketchup went on both halves.

Veggie Burger

Dinner was leftover Shepard's Pie topped with sauteed onions and a mixed greens salad with ranch dressing.  I had a Banana Apple Muffin with Apple Butter for dessert.  It was such a icky rainy night, that a bottle of sparkling wine was in order.