Stress can make you do strange things. For example, I was at Marshalls the other day (trying to distract myself from the faint feelings of imminent doom) and happened upon these cute little silicone baking cups.
Given my new pledge to stick to the bare necessities until I find a well-paying, stable job (well-paying being the operative word), this might not have been such a good idea. But, at $.33 a cup, I couldn’t resist. I mean, they were just sitting there–on the clearance rack–at Marshalls…..just begging to be bought.
Think about it: without these, I could have never made star-shaped vegan muffins. And that’s just no fun at all!
- 1/2 c. mashed high-fiber bran cereal (mash it till it has the consistency of flour)
- 2 T. protein powder
- 4 t. oat bran
- 2 T. chia meal or flax meal
- 1 t. baking powder
- 3/8 t. baking soda
- 1/2 c. vegan vanilla yogurt (or raspberry)
- Juice and zest of one small lemon (about 3 T. lemon juice)
- 2 T. soymilk, coconut milk or almond milk
- 3-4 T. water
- Sugar or sugar substitute to taste (I used 20 drops of stevia extract and 2 packets of sucralose)
- 1/2 — 3/4 c. raspberries (freeze them first to prevent sinking)
→The first time I made these, the outside browned too quickly and the inside didn’t cook. So I took a tip from the vegan baking site and put some tinfoil over the tops of the muffins as you might be able to make out from this picture of my beloved toaster oven (I swear I love the thing almost as much as my cat). Please excuse the filth–it’s been a rough couple of months.
Preheat the oven to 365*F and line a muffin tin with star-shaped baking cups. Don’t have them? Go to Marshalls and get some. Or don’t. You can use regular baking cups too. Or just spray the tin with nonstick spray, but that seems to affect the baking time.
In a bowl, mix all the dry ingredients with a whisk. In another bowl, mix all the wet ingredients.
Add the wet ingredients to the dry ingredients (or the other way around…whatever).
The batter should be thick. Almost like a drop cookie. Fold in the raspberries….GENTLY!
Divide the batter between the muffin cups. I under-filled mine the first time around just to be on the safe side.
Bake for an hour and a half, turning half way through. If they’re still not cooked, try zapping them for a minute. I got impatient and ended up doing this when I used the silicone liners. Without the liners, they baked all the way through in an hour and a half.
Ok. Fine. Those cups were most definitely not a good idea.