Lackhead.org

Ah, this morning I made some glorious cherry-oatmeal muffins, and I thought I’d share. If you want to eat one, stop by my house sometime before tomorrow afternoon (I predict they will be gone by then). Or, make them yourself:

Ingredients:

• 1 cp flour (whole wheat pastry flour is the bomb)
• 1 cp oats (I use quick oats in bulk from Wild Oats)
• 3 tsp Egg Replacer
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cp soy milk
• 1 tsp vanilla
• 4 Tb margarine (melted)
• 2 Tb maple syrup
• 1 cup frozen cherries

Directions:
This is a standard muffin recipe. First off, get your soymilk to room temperature (important so that the butter does not congeal when you mix it in) and preheat the oven to 375. Mix all your drys together, and all your wets separately. Note that this uses my standard egg-replacer trick- use maple syrup as the liquid and don’t bother whisking them beforehand, just put drys with drys, wets with wets. When mixing the wets into the drys, try to stir as little as possible- only enough to get the batter mixed. Add in the cherries.

Now, I’ve been using a silicone muffin pan ever since my birthday (thanks Larissa!) and it rocks the freakin’ house. No buttering/greasing tins, cleaning is a snap, and the muffins come out perfectly! I highly recommend picking up one of these if you get a chance. Anyway, bake for about 20 minutes or so, cool for a few minutes before popping them out of the pan, and then eat! Yum!

-c

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