A common Shabbos food is something called kugel, often known as noodle pudding, and several variations of that. But, it's made with a lot of eggs. Something sweet is always my motto, so I needed to find a kugel-like replacement for my Shabbos meals and muffins are the best way to do
that.
Vegan Strawberry Muffins
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoons granulated sugar
- ¼ cup + 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 heaping cup fresh strawberries cut into chunks
Prepare your muffin tins by lining them with liners, and preheat your oven to 375.
Mix the soy milk and apple cider vinegar so it curdles-this was pretty cool to watch!
The original recipe says to slice the strawberries thinly, but I preferred to cut them into small chunks, that way more pieces fit into each muffin.
Next, combine flour, baking powder, baking soda, and salt. In a second bowl, mix together sugar, oil, lemon zest, and vanilla extract.
Then, add the soy milk and vinegar mixture to the second bowl. Then incorporate the dry ingredients and mix until it appears to mostly incorporated. Don't over-mix!!! Gently fold in the strawberries.
Use an ice cream scoop to fill each place 3/4 full.
Bake for about 20 minutes. What I found with this recipe is that the muffins don't need to brown like typical non-vegan ones, so if you wait until it's browned, it's overcooked. It will still be a paler color on top.
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