Good morning, everyone!! I've been so busy with school lately- it's driving my bonkers! I can't wait til December 15th when I'll have some time to do whatever the hell I want. I do feel like I manage my time wisely... most of the time. haha Well last night was an exception. At 10 pm, I baked a huge batch of chocolate chip coconut cookies because my teacher has been asking me to make them for her. I wish I could bake for A's. That would definitely help my Biology grade! It's my toughest class right now. I mean, my major is Wellness and that's a combination of fitness and nutrition, and I'm more interested in the nutrition aspect of it. All my Biology class has been is hydrocarbons, microtubules, and other words that I don't understand. Oh well... at least I have my youth haha
As for a delicious recipe today... I found it on Barbara Bakes. She found the recipe in Shape magazine, so I veganized it and changed a bunch of other stuff as well. It's a Tangerine Berry Muffin recipe and it's the best muffin I've ever had. I feel like I say that for all my muffiins, but these really are. I ate them all in one day (I made 4) and had to stop myself in order to take the damn picture. If you need a muffin recipe or just don't know what to make one day, these are so good for you and taste amazing. They are super moist and the dried berries plump up as they bake. Words can hardly describe it!! And I realize the ingredient list is massive, but I had all this stuff on hand. I always have sour cream because I'm addicted!
Here's the recipe:
Tang Berry Muffins
1/4 cup quick oats
1/4 cup Toffuti sour cream
3/4 cup oat flour
1/2 tsp baking powder
1/4 tsp quick rising yeast
1/8 tsp nutmeg
1/8 tsp sea salt
1/4 cup tangerine juice
2 tbsp turbinado raw sugar
2 tbsp canola oil
1/8 tsp xanthan gum + 2 tbsp water
1/2 cup blueberries (fresh or frozen)
1/4 cup dried mixed berries (strawberries, cherries, and blueberries)
Directions: Preheat oven to 400F. Coat a muffin pan with cooking spray.
Mix the xanthan gum and water together in a cup and let it stand for 5 minutes. In a small bowl, stir together the oats and sour cream until well-mixed (it will be lumpy). Combine the flour, baking powder, yeast, nutmeg, and salt in a medium bowl and mix together. In another bowl, mix the tangerine juice, sugar, oil, and xanthan gum mixture. Add the sour cream mixture to the wet mixture and stir until well-combined. Pour the wet mixture into the flour mixture and stir together. Fold in the blueberries and dried berries.
Spoon batter into muffin tins and bake for 12-16 minutes (depending on size of muffin tin). I have a taller muffin tin, so mine took 16 minutes.