I have recently fallen in love with brown sugar. I used them to make raspberry choco chip blondies recently, wondering if it would add anything to the dessert, and it so freakin’ did. It reminded me of the chocolate chip cookies my mom used to make, becuase she always used brown sugar in them. I haven’t used it much lately, because I’ve just been sticking to organic evaporated cane juice. But I recently bought some organic brown sugar, and it’s like the taste of home in your mouth.
That’s why I was really enthusiastic about making this recipe from Vegan YumYum: any recipe capitolizing on the glory of brown sugar is a winner with me. However, they only have 1/2 c. of brown sugar in them (as well as some sprinkled on top), so the presence was pretty faint. I like them though. They’re not real sweet (depending on how much sugar you sprinkle on top), kind of the level of a sweet corn muffin, and reminiscent of a pancakes. I like pancakes.
2 c. flour (used white whole wheat)
1/2 c. brown sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Cup + 2 Tb. soymilk
1 Tbs lemon juice (I used orange juice)
1/3 c. oil (I used 1 T. then added applesauce to equal 1/3 c.)
1 tsp vanilla
1/2 – 2/3 C. peaches, chopped (fresh, canned, or frozen)
Line your muffin tin with 12 muffin cups. Sift the dry ingredients together.
Whisk the wet ingredients together until incorporated and thickened. Add wet to dry and gently fold the until the flour is moistened and there are no dry spots. Add the chopped peaches and fold in gently.
Fill muffin cups 3/4 of the way. Sprinkle with extra brown sugar, and add extra peach pieces on top if desired. Bake for 18-22 minutes, or until lightly browned and a toothpick comes out clean. The centers should also bounce back when pressed lightly.
It says the recipe yields enough batter to make 12 muffins, but I definitely had more than that. Enough for 12 regular muffins, plus…
THE MOTHER MUFFIN
The little one looks so scared!