I almost always seem to make muffins on Mondays. I am not sure why this is, maybe to have some yumminess to start off the week. Either way, these are two of my families favorite recipes for muffins!
1 Cup Flour
1 Tblsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup cornmeal (we prefer it with yellow cornmeal, but white works just as well)
1/2 cup Vegetable oil
1/4 cup Applesauce
3/4 cup soy milk (I use vanilla soy milk)
3/4 blueberries (Frozen or Fresh)
1) Preheat oven to 375°F (190°C)
2) Mix All dry ingredients in a large mixing bowl.
3) Combine all wet ingredients (vegetable oil, applesauce, soymilk) mix well.
4) Add wet ingredients to dry ingredients. Stir until just moistened.
5) Add blueberries and flod gently into batter. DO NOT overmix!
Pour into muffin pan. Fill each cup 3/4 full.
For extra large muffins cook 30 min, for regular size muffins cook 15-20 min.
The Zante Currant is a variety of small, sweet, seedless black grape. They are very small and intensely flavoured. They can be eaten raw, especially when ripe, when they are sweet to the taste. They may also be referred to as table grapes for this purpose. More commonly they are used for making raisins and occasionally wine. When dried, they are often referred to as dried currants or just “currants”. For simplicity purpose, these can be purchased at most major grocery stores. Sun-Maid makes a brand, which are normally next to the raisins.
1 cup Currants
1 cup cored, peeled and chopped apple
1/4 cup vegetable oil
3/4 cup vanilla soy milk
1/4 cup applesauce
1 cup all-purpose Organic flour
1/3 cup sugar
1 cup uncooked oats (I use old fashioned)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
2 tablespoons raw sugar
Preheat oven to 400°F
1) Combine currants, apple, oil, soy milk, applesauce and sugar in a medium mixing bowl.
2) Stir together flour, oats, baking powder, cinnamon, nutmeg, allspice and salt in a separate bowl.
3) Add dry mixture into wet mixture. Stir just until combined.
4) Pour into 12 lined muffin cups.
5) Sprinkle top of batter with 1/2 teaspoon raw sugar per muffin cup.
Bake for 20 minutes or until golden.