That’s right, soy has eternal life. This stuff was originally dumpstered by some Food Not Bombs folks; they found an entire crate of it. It was a month past the expiration date, but when we opened it up and smelled/tasted it, it was pure and sweet and perfect, so we made a vat of cream of broccoli soup!
There was a bunch left over, so they kindly gave me a lil carton. I didn’t open it up for a couple more weeks, bringing the grand “expiration” total up to a month and a half past date, but when I tested the stuff it was exactly the same: perfect. I searched for a dessert recipe that involved soy creamer, and I came up with…
double chocolate muffins. (Low-fat, too!)
1 c. whole wheat flour [not pastry]
1/2 c. all purpose flour
1/2 t. salt
1 c. powdered sugar (didn’t have it, so I used 3/4 c. sugar)
1/4 c. unsweetened cocoa powder
1 t. baking soda
1/3 c. dairy free chocolate chips (go for more!)
5 T. applesauce
1 T. balsamic white vinegar (used apple cider vinegar)
1 t. vanilla extract
1 c. Silk plain soy creamer
Preheat the oven to 350F. Grease a muffin pan.
Mix the dry ingredients (flour through choco chips) in a bowl.
In a separate, smaller bowl, mix the wet ingredients. Pour those into the dry’s and stir until just combined. Don’t overmix, because that makes fat-free goods tough. Fill your muffin cups full so you have nice big muffins, and bake for 20 minutes, or until a toothpick comes out clean. Let cool on a rack.
(Made 8 muffins for me.)
Zombie creamer freaks me out some…
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!