Wednesday, September 9, 2009
Cranberry Bran Muffins
The last time I was a serious vegan was when I was in university. I ate a lot of great food, thanks partly to two vegan roommates who were excellent cooks, but I also ate a lot of really crappy junk food. Sugar wafers dipped in Cool Whip anyone?
The point is, we all do stupid things in our youth. And despite my poor choices regarding edible oil products, I feel the need to tell you all that I would have NEVER sat out on my balcony at 3 AM shrieking and yelling and annoying all of my neighbours. Never. And I certainly would not have sat out on my balcony at 3 AM shrieking and yelling and annoying all of my neighbours for three nights in a row. So what on earth is wrong with the group of students who just moved in behind us? Are they idiots? Or just jerks? Jerky idiots?
This has nothing to do with muffins. But hey, I'm exhausted. I was lying in bed listening to the shrieking students at 3 AM and wondering if I could hit them with the stream from our garden hose if I pulled it close enough to the edge of our property. The first two times the noisiness happened, the Man of Science went over to ask them to please be quiet. Last night we just called the appropriate authorities. I don't know if anything was done about it because I just gave up, closed the window, and put my head under a pillow. If they are outside yelling tonight I may have to go over there and shame them with the Disappointed Teacher Face I inherited from my mom.
If you are a non-annoying university student, perhaps you would like to bake these muffins and take them to class with you. That's the best segue I can think of. I may need a nap.
Cranberry Bran Muffins
1/2 cup unsweetened applesauce
1 cup almond milk
1/2 cup safflower oil
1 tsp vanilla extract
1/4 cup molasses
1/4 cup unrefined sugar
1 1/2 cups wheat bran
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup fresh cranberries
Preheat oven to 400 degrees.
Grease a muffin tin or use paper liners.
In one bowl, whisk together applesauce, almond milk, oil, vanilla, molasses, and sugar.
In another bowl, mix flour, baking powder, salt, and baking soda.
Mix dry ingredients into wet ingredients, until just combined. Then fold in cranberries.
Fill muffin tins with batter until it is even with the top. Bake for 25 minutes or until a toothpick in the middle of one muffin comes out clean.
Makes one dozen.
-There are no notes. I am too tired for notes.