Happy Monday!
I spent the weekend deep in the writing cave so I don’t have much to report, other than two new romance books will be hitting the shelves soon!
Here’s a photo of one of my recent day trips. Gorgeous, right?
Muffins. Do you love muffins? Blueberry? Orange cranberry? Banana nut? I love them all even though I don’t have them nearly as much as I would like, but I do like to tweak vegan muffins to see how much fat and sugar I can remove to make them more calorie friendly without sacrificing taste.
So far, my results have been pretty good.
Tip: remove fat by ten grams at a time to see how low you can get it while also wanting to eat it. You can also do this with sugar if you use it, starting with 20 grams taken out at a time.
Why Savory Muffins?
My husband loves my baked goods and he asked, nay, he challenged me to make a delicious savory muffin so he could cut down on his sugar intake, which is something I think we all can do.
Savory muffins give you a sort of dessert fix without the sugar.
They don’t work for me because it just feels like I’m eating for the sake of eating, whereas a sweet one feels like dessert. It might be my own mental justification but, there you have it!
What Goes In’em?
For this particular vegan muffin recipe, I relied heavily on dried herbs because the last time I attempted them I sauteed onions and garlic and they have a very short shelf life. So I learned my lesson and used: oregano, marjoram, basil and thyme.
Also I used sundried tomatoes but not the ones in oil. Italiamo brand sundried tomatoes are air packed so there’s no additional oil going into the recipe.
And then, hit up your spice rack again with salt, black pepper, garlic powder and paprika or cayenne pepper.
But, Protein?
So, I used TVP granules in this vegan muffin recipe because protein is good for you and because I’ve been experimenting with using TVP in baking thanks to a creator I found on TikTok called proteindeficientvegan.
You just add the granules into the recipe along with the other ingredients without rehydrating them. It works, I promise. BUT you do need to add a little extra moisture or you’ll end up with crunchy bits stuck in your teeth.
Kitchen Tools:
Silicon muffin mold
Mixing bowl
Spatula
Dessert storage
(air tight)
Ingredients:
Instructions:
*Preheat oven to 180C/355F.
*Grab a mixing bowl and add the dry ingredients: flour, sugar, baking soda, baking powder, sun-dried tomatoes, TVP.
*In a large mixing bowl, add in the wet ingredients.
*Mix dry into wet until everything is blended. If it feels a bit too dry, add more milk, about 15 grams (tablespoon) at a time.
*Fill your silicon muffin tin about 2/3 of the way to the top and bake for 20 to 25 minutes. Test them at the 20 minute mark for doneness.
*Store the muffins in an air tight container to help them keep longer. If you don’t mind them cold, pop them into the fridge for a longer shelf life.
Note: You can also add vegan yogurt to this recipe, as nearly all the recipes I’ve seen call for it but I left it out and added about 35 extra grams of milk to get a solid consistency that wasn’t too chewy. They also used a flax egg and I didn’t bother with it and I don’t think these vegan muffins suffered for not having them.
Enjoy!
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Tell me what you think about this!