Yes, more muffins. Sorry for the lack of variety, but read the muffin chapter of Vegan with a Vengeance, and you’ll understand why I’ve had muffins on the brain. (If I ever buy Vegan Cupcakes Take Over the World, you guys are in trouble.) These muffins are part sweet, part hearty; part fruity, part nutty. I altered the original recipe in quite a few ways, most notably by using dried cherries instead of fresh. My version is chock full of chewy cherry chunks, and the mild accent of the almond extract makes them taste, to me, a little like the holidays.
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup canola oil
3/4 cup soymilk, plain or vanilla
6 oz. (1 container) soy yogurt, plain or vanilla
1 tsp vanilla extract
1 tsp almond extract
1/2-1 cup sliced almonds, toasted if desired
3/4 cup dried cherries, roughly chopped
Preheat the oven to 400 degrees, and grease a 12-cup muffin tin. Sift the flours, sugar, baking powder, baking soda, and salt into a large bowl. Chop those cherries if you haven’t already, and feel free to munch on some as you do so.
Make a well in the center of the bowl and add the oil, soymilk, yogurt, and extracts.
Mix gently with a wooden spoon until combined. Add the cherries and all but a couple spoonfuls of the almonds…
…and fold those in just till they’re distributed. Fill the muffin cups 3/4 full. Partially crush up the last couple spoonfuls of almonds, and sprinkle them on the tops of the muffins.
Bake for 18-22 minutes (mine were done in 16, though!).
Let them rest for a couple minutes in the pan, then move them to a rack to cool, and admire them prodigiously.
Be sure to eat your first one while it’s still warm – you only get one chance!
Yield: 1 dozen muffins.
Per muffin: 221 calories, 8.8g fat (.7g sat), 32.5g carbs, 3g fiber, 4g protein.