So tonight Demetrius and I were sitting on the couch having a conversation about who knows what and suddenly I said, " I wonder if I could make muffins with fruits and vegetables in them!" I realize that in the freezer I have a bag of mixed fruit and kale that I used to use for smoothies but have not used in quite some time. I have an old recipe from Betty Crocker that is a great recipe for blueberry muffins. Being that I am trying to eliminate dairy products from my diet I figured that this would be an easy recipe to modify because the only two dairy products in this recipe are milk and an egg. It's easy to substitute dairy milk for any other type of milk but I only use coconut milk because I do not like soy milk and don't particularly care for almond milk either. It's very easy to substitute an egg for a quarter of a cup of unsweetened applesauce. After Demetrius left to go to work I headed to the kitchen and started working on what would be my new kitchen vegan creation. The result is absolutely out of this world. I will include the recipe at the bottom of this blog post. The challenge to myself of eliminating most dairy products from my diet has been a very exciting process because I am learning about foods that I have never tried before and I'm also learning that many of the vegan options actually tastes better. Not only that I feel better about what I'm eating because no animals were harmed in the process of making the food. Try the recipe, see if you can make any modifications of your own, and post below. If you have any questions about the recipe please feel free to ask in the comments section below. Happy cooking!
strawberry, blueberry, cherry, and kale muffins
3/4 cup unsweetened coconut milk
1/2 cup oil
1/4 cup unsweetened applesauce
1 cup white flour
1 cup wheat flour
1/3 cup sugar
3 tsp baking powder
1 tsp salt
2 tablespoons ground flaxseed
1 cup frozen fruit (I used Wyman's of Maine strawberry, blueberry, cherry, and kale mix)
1/2 cup fresh strawberries (cut small)
Preheat the oven to 400 degrees Grease the bottom only of 12 medium muffin cups or use reusable silicone cups. Mix milk oil and eggs then stir in flour sugar baking powder and salt all at once just until everything is combined. Stir in flaxseed. Pour in the frozen fruit and the strawberries. Stir it up until everything is mixed in and then divide the divide the batter among muffin cups. Sprinkle the top of the muffins with sprinkle the top of the muffins with either more flaxseed or wheat germ. In the pictures that I have included in this blog post the red cups have flaxseed sprinkled on top and the blue cups have wheat germ sprinkled on top. Put the muffins into the oven for 18 to 20 minutes. Enjoy!
1/2 cup oil
1/4 cup unsweetened applesauce
1 cup white flour
1 cup wheat flour
1/3 cup sugar
3 tsp baking powder
1 tsp salt
2 tablespoons ground flaxseed
1 cup frozen fruit (I used Wyman's of Maine strawberry, blueberry, cherry, and kale mix)
1/2 cup fresh strawberries (cut small)
Preheat the oven to 400 degrees Grease the bottom only of 12 medium muffin cups or use reusable silicone cups. Mix milk oil and eggs then stir in flour sugar baking powder and salt all at once just until everything is combined. Stir in flaxseed. Pour in the frozen fruit and the strawberries. Stir it up until everything is mixed in and then divide the divide the batter among muffin cups. Sprinkle the top of the muffins with sprinkle the top of the muffins with either more flaxseed or wheat germ. In the pictures that I have included in this blog post the red cups have flaxseed sprinkled on top and the blue cups have wheat germ sprinkled on top. Put the muffins into the oven for 18 to 20 minutes. Enjoy!
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