Monday, February 8, 2010
Vegan Valentine: Cranberry Oatmeal Muffins
"Oh!! They're hearts!" said the Man of Science when he saw the photo above.
"You ate one of these last night," I said, "Didn't you notice it was shaped like a heart?"
"Well, no. I just thought it was a square with one corner missing. I thought, great, she gave me a broken one."
Yes folks, it's all romance all the time around here. So much so, I will actually be away on a solo trip to New York City this Valentine's Day, unable to resist an event featuring a bunch of cover bands performing songs from the heyday of Riot Grrrl. Ah well. The Man of Science is not into Valentine's Day anyway, so a mis-identified heart-shaped muffin should satisfy his minimal need for romantic gestures.
The cranberries add a Valentine-appropriate splash of red, but you could use anything in here: strawberries, blueberries, chocolate chips, nuts, whatever. These cranberries, though, were a special treat I've been saving in my freezer since I bought them in December at a local farmer's Christmas market. That's right! Local berries in Ontario in February. I really do need to freeze more stuff next year.
And, since we're talking about love, sweet love, here's something for you to watch before you get baking. Sam the cat is in love with my dog. Or at least in love with her high body temperature and relative patience.
Cranberry Oatmeal Muffins
1 cup quick cook oatmeal
1 cup of unsweetened almond or soy milk
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup spelt flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup safflower oil
1/4 cup applesauce
1/2 cup brown sugar
3/4 cup frozen or fresh cranberries
Preheat oven to 400 degrees
Add vanilla to almond or soy milk and let stand for one minute. Then, add milk/vanilla mixture to the oatmeal and set it aside.
Sift flours, baking soda, baking powder, salt together.
Add oil, sugar, and applesauce to the oatmeal mixture.
Stir in dry ingredients, don't over mix.
Fold in cranberries.
Bake for 15-20 minutes until tops of muffins have browned slightly.
Makes 12 muffins.
-Our plumbing problem that kept me from posting last week has now been cleared up, thanks to the Man of Science and his friend, Heroic Jamie. The MoS took apart cupboards and walls until he found the pipe that burst and then Jamie came over and the two of them spent an evening doing plumby things while I sat happily upstairs watching American Idol on my laptop. Then, Voila! It was fixed. Happy ending. Except now, our cupboards, which were already in very bad shape, are in worse shape. So we had to go to Ikea and get two new tall pantry things to put in the corner of our kitchen so we can store food and cooking implements somewhere that isn't full of crumbling drywall and exposed insulation.
-The heart shaped pan I used for these is a silicone one that my mom gave to me. This is my first shot with it and I think the end result is totally adorable.
-This was also the first recipe I made with the KitchenAid stand mixer that Kat loaned me so I could decide if I wanted one of my very own. I have to say, it was a pretty fun kitchen gadget to use. I can't wait to try it with cookies.