Making vegan breakfast muffins

Look! I made my first Veganomicon recipe. I made this Almond Quinoa Muffin recipe because, as you know, I'm on a quest to find winning breakfast muffins.


Check out the ingredient list, and you'll see why I made these. The recipe calls for cooked quinoa. Woah. Also, I love apricots.

The final product was a little bland, but I think I can work with it. Since my success with the peach muffins, I'm convinced that cooking with fresh fruit is the way to go.

I should note that I used almond milk instead of soy milk. Also, almond meal is expensive!

Making peach breakfast muffins

I've been looking for a good breakfast muffin recipe, and I love the first one I tried. Sadly, it works best with fresh peaches, and they won't be around for much longer. Maybe you should make a bunch of them and freeze them for a wintery day!


Those moist peaches look a little gross in this photo, but they really are great. I followed the original recipe in my first attempt (pictured here), but the cinnamon sugar topping didn't stick. I think my modifications will please you.

One other thing: you really need to like molasses to like these muffins. If you don't like it, you're crazy.

Peach Breakfast Muffins
Adapted from Mr. Breakfast

Ingredients:

• 1 cup old fashioned oats
• 1 cup buttermilk
• 1/3 cup brown sugar
• 1/3 cup applesauce
• 1/4 cup molasses
• 2 eggs
  
  
• 1 and 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
  
  
• 1 and 1/2 cups fresh peaches, diced
  
  
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans
  

Instructions:

Preheat oven to 400 degrees F.

In a large bowl, combine oats, buttermilk, brown sugar, applesauce, molasses and eggs.

In a separate bowl, sift flour, baking soda and baking powder.

Stir flour mixture into wet ingredients until just moistened. Fold in peaches.

Spoon batter into prepared muffin tin.

Combine sugar, cinnamon and pecans for the topping. Sprinkle over muffins.

Bake for 18-20 minutes.