Thursday, June 11, 2009

Pecan Blueberry Muffins

pecan blueberry muffins

These muffins are a severely altered version of some muffins from a cookbook my mother had when I was growing up. It contained only muffin recipes. And I'm sure the title involved some kind of muffin pun, but I can't remember what it was called. The recipe came together beautifully, and they froze well and became a nice week-later surprise for me when I was feeling hungry after a run. They also turned out to be rather gigantic, and the Man of Science and I spent a few days splitting them for dessert or snacks.

Using applesauce as a substitute for eggs is something I've been doing for all my vegan baking life. It is cheap, fairly fail-safe, and makes baked goods not dry out as fast. (That clumsy sentence was brought to you by my desire to avoid using the word "moist") The applesauce I used in this recipe was made and preserved by my friend Kat who you may remember from such blog entries as this one. Her applesauce rules, but if you aren't lucky enough to be her friend, whatever applesauce you have will work just fine.

Kat's applesauce

Pecan Blueberry Muffins

For the topping:
1/4 cup spelt flour
2 tablespoons brown sugar
1/2 teaspoon each cinnamon, nutmeg, cardamom
1 tablespoon sunflower oil
1 cup chopped pecans

For the muffins:
2 cups spelt flour
2 cups regular flour
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoons each cinnamon, nutmeg, cardamom, allspice
1/4 cup sunflower oil
1/4 cup applesauce
1 cup maple syrup
1 1/2 cups vanilla almond milk
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

Combine all topping ingredients and set aside.

In a large bowl, combine dry ingredients for muffins.

In a separate bowl, combine wet ingredients. Pour wet into dry and stir until just mixed.

Fold in blueberries. Don't stir them too much or they'll bleed and your muffins will get all blue.

Fill muffin tins up with batter and cover tops completely with topping.

Bake at 350 degrees for about 50 minutes.

Some Notes:

-Holy crap, CBC Radio One was a vegetarian/vegan foodlover's nightmare today. First, Ontario Today had a phone in about Foie Gras, with an evasive restaurateur laying on thick about his charming neighbourhood bistro and ignoring the host's questions about how he manages to enjoy eating "delicacies" that are created as a result of extreme animal torture. I am pretty relaxed about other people's meat consumption (I don't condone it, obviously, but I never got anywhere fighting with people about it), but when I hear people singing the praises of food that is made by force-feeding ducks and geese with metal tubes rammed down their throats, I just don't understand how anyone could decide that eating that is somehow a good decision.

-And THEN I somehow ended up listening to The Point where the host and guests were discussing if the fact that some Ottawa restaurants (Beckta and Whalesbone) are starting to grow their own food in nearby gardens is "going too far." Going too far? How so? Too far towards ecologically produced and better tasting food? Too far towards understanding and appreciating what actually goes into food production? That show is the worst when it comes to creating fake "issues" about things that are not offending anyone.

-The wonderfully creepy doll in the background of the applesauce photo was made by my 13 year old friend Brigid who is creative and talented when it comes to making cool, spooky stuff. She was one of the kids I worked with when I ran an after school program years ago and she was never happier than when I let her spend a whole day in front of a pile of fabric scraps, craft supplies, and multiple glue guns.

J.

6 comments:

sweetkaroline said...

ugh really? i would have turned to a different channel...I can't bear hearing some ignorant (or whatever you want to call them) people talk about damaging food choices.

and i still don't understand how someone could imagine that growing your own food is going too far.

Weird!

but those muffins of yours sure look mighty tasty! i like the addition of the pecan topping!

Vegan_Noodle said...

Those muffins sounds delicious!! I love anything with pecans....

Cyn said...

Those muffins look great. I'll have to try subbing applesauce for egg - usually I use soy yogurt, but I don't always have it around.

Jo Stockton said...

Yes! Pecans! So excellent!

Cyn- I never end up with yogurt around when I need it either! Applesauce keeps for longer, which makes it useful in that respect.

HayMarket8 said...

Those muffins look great. Applesauce is such a staple in my house too!

Gusnawi Chen said...

muffins so great!.. looks delicious!

--
wie
healthy life