Orange-Chocolate Chip Muffins

Do you remember those Terry's Chocolate Oranges, rich and chocolately and orangey and unfortunately not vegan? Orange-Chocolate Chip Muffins {page 410} is like a Terry's Chocolate Orange's muffin-sister.

Orange and chocolate are a match made somewhere even better than heaven, and what better place to showcase these flavors than in a muffin? The muffin derives its orangey flavor both from orange juice concentrate and fresh orange juice. I used dark chocolate chips because I was going for a rich chocolate flavor. The muffin is topped with a chocolate streusel, which I used dark chocolate cocoa powder for. These muffins truly tasted amazing.

Two small gripes with the muffins: First of all, the cooking time seems to be off. They were very overdone when I got them out at the prescribed time. Generally I start watching my baked goods about 5 minutes before they're set to come out of the oven, just to make sure that they don't overbake. This time, however, I trusted the recipe and got in the shower. So, the overdoneness could very well be my error. Secondly, the muffins stuck horrifically to the wrappers. Every time one was peeled, you lost about half of the muffin to the wrapper. In the future, I would spray the muffin tin and just skip the wrappers all together. I get so mad when paper steals my nummies!

Overall, I would recommend these muffins strongly, but watch them carefully in the oven, and don't use paper wrappers!

-- Your Friendly Neighborhood Batgirl

Cran-Apple Muffins

Really, what's to be said about Cran-Apple Muffins ( p410)? They're apple-y muffins with cranberries. What could go wrong? As expected, nothing. Just follow the directions, and in a few short minutes you've got baked goodies in the oven. A dash of extra cinnamon imparts just the right amount of deliciousness. Don't overmix, set your timer, and the next thing you know you've got just-the-right-size flavor-filled muffins ready to enjoy.

They made a proper dozen, which I had intended to serve as quick breakfast grabs for the week. But by some strange Halloweeny mystery, I made them on Saturday and by Sunday evening there were two and a half left. Goblins, I suppose.

--The Divine Miss V

PB&J Muffins

Tonight's recipe was PB&J Muffins (page 409). Again, I wanted something I could make with pantry staples. And who doesn't like peanut butter and jelly? I made them with Peanut Butter and Co. Mighty Maple peanut butter and with Trader Joe's Superfruit Spread for the jelly. I substituted almond milk for soy milk. They were easy to put together and baked up nicely. Once again I didn't get twelve muffins, but nine. These ones are much bigger than the chive flecked potato ones though. I probably could have gotten twelve if I had made them smaller. They also look very pretty with the dot of jelly in the center.

These muffins are delicious! They have finely chopped peanuts on top. (I chopped them in my food processor.) I ate mine while it was still warm. They have a hint of maple too, probably enhanced in this case because I used the maple peanut butter I'm going to have another one with a tall glass of chocolate soymilk.

These muffins are going to be my breakfast tomorrow morning. Make them!

--vegankitty

Corn Muffins

(in dinosaur shapes, courtesy of my awesome muffin/cakelett pan)

Instead of getting sleep like normal people, I decided to dig through this treasure trove of a book late last night. Imagine my delight upon discovering the Corn Muffins (page 408). If cornmeal's involved, I'm there! So the very next morning, they were in the oven. My only sub was using almond milk instead of soymilk, since I already had some open that needed using.

Dinosaur shapes make everything better, but these didn't even need the dinos – they are roaringly delicious all on their own. They've got that wonderful cornmeal taste so familiar from my Transylvanian childhood. They're very mildly sweet, as well, since I added the sugar so I'd have some stand-alone muffins. I know some of us here can't tolerate the idea of sweet cornbread-things, so the sugar could also be left out. Crunchy on the outside and tender on the inside, the crumbly cornbread texture is everything you'd want and more. Plus, the dinosaur shapes offers more delectable crunch surface area, especially if you oil all those little horn and tail crannies well. In fact, I so love the idea of convenient hold-it-in-your-hand cornbread that I think I'll stick to the dinosaur shapes from now on. These would, as the recipe header suggests, be great to serve alongside chili or some other stew.

Or sop 'em in some thick and creamy porcini gravy like we make in the Old Country

Bonus: these smell agonizingly yummy as they bake.

- - Ulpia - -

Banana-Walnut Breakfast Muffins

Wanting to make a quick-grab breakfasty item to have on hand throughout the week, I turned to the Banana-Walnut Breakfast Muffins (p524). I followed the recipe as written and it was quick to put together. However I did have to add probably an additional 1/4c of apple juice beyond the 1/4c called for in the recipe to get the right consistency for the batter.

Now when I say I wanted to have these on hand, I don't mean MY hand. See, bananas and I don't exactly get along, so these were made for those who do enjoy such things. All reports are that these muffins are moist, tasty, and full of banana walnut goodness. The recipe made a perfect dozen.

--The Divine Miss V

Chive Flecked Spud Muffins

For my first recipe, I made the Chive Flecked Spud Muffins, page 409. They were really easy to make, which is good because I am not an experienced baker. They were also super quick, which suits me too. All the ingredients save the fresh chives are pantry staples. (Especially if you are a big potato eater like me.) I used Trader Joe's Whole Grain beverage instead of soymilk and added a little extra potato. I used a mashed baked potato and had a little over a cup so I threw it in. The recipe says it makes 12 muffins, but I ended up with 10, and they were small. The small size is okay though because they are quite dense. Next time I will probably add a little extra salt and a hint of pepper to the mix because I am a salt hussy. I ate one of them with Tofutti Sour Supreme and several slathered in Earth Balance.

My boyfriend, who is not vegan and is a fussy eater, enjoyed them and will be taking the leftovers back upstate with him to work (if any are left by tonight, that is.) My cat Vladimir also tasted them and gave them a paw's up as well. My other cat Googie just licked off the Earth Balance and ignored the muffin. No worries though, as my dog Bonnie was quick to gobble up the piece he knocked on the floor.

--vegankitty