[Muffin] Mission Accomplished

So what had happened was…well you can read all about it here.

Last week–ughhh.
These?  Yummmm!

Blueberry muffins, banana nut muffins, and crust-less broccoli quiche (which I guess means it’s not really quiche; maybe a baked omelet…whatevs). And check this: the muffins are vegan!  Just a challenge to make the victory (which you will note below) sweeter.  Here’s how I did it:

Vegan Blueberry Muffins
(Yield: about 1 dozen muffins)

1.  In a large bowl either sift or mix with a fork the following together:
-1 cup whole wheat flour
(All purpose is fine too; these are just the kinds I use)
-1/2 cup unbleached flour
-1 teaspoon sea salt
(Iodized is fine too; these ingredients are just what I used)
-2 teaspoons baking powder
-1/4 cup wheat germ
(The wheat germ is completely optional).

2.  Stir in 1 cup of fresh blueberries to coat them.
(I think frozen is fine but they “bleed” and make your muffins blue)!

3.  In a medium bowl combine
-3/4 cup water
-1/4 cup vegetable oil

4. Pour the contents of the medium bowl into the flour mixture.  Stir gingerly, just until blended.

5.  Bake at 400° for 20-25 minutes or until toothpick inserted in center comes out clean.  Cool on wire racks.

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Vegan Banana Nut Muffins
(Yield: about 18 muffins)

1.  In a small cup prepare your “egg”
-1 tablespoon of ground flax seed and 3 tablespoons of water

2.  In medium bowl, mash
-2-3 ripe (yes brown and probably mushy) bananas with
-1/3 cup of vegetable oil
-1 “egg” (the flax seed mixture in the cup)
-1/2 cup of honey
(Replace honey with sugar or maple syrup if your veganism considers honey an animal product).
-1/4 cup sugar

3.  In large bowl, either sift or mix with a fork the following together:
-1 cup whole wheat flour
-1/2 cup unbleached flour
(You can replace the flours with all purpose; these are just the kinds I use).
-1 teaspoon baking soda
-1 pinch salt
-1/4 cup chopped walnuts
-1/4 cup wheat germ

(The nuts and wheat germ are completely optional).

4.  Add the banana mixture to the flour mixture and stir by hand just until combined.

5.  Bake at 350° for 25 minutes or until toothpick inserted in center comes out clean.  Cool on wire racks.

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Crustless Quiche/Egg Pie
(Yield: 1 shallow pie plate’s worth)

1. Spray the bottom of your pan with non stick cooking spray.

2. Dump 1.5 – 2 cups chopped vegetables in and spread them evenly about the pan.
(I used some stuff I had frozen and some stuff I needed to get rid of in the fridge which included:
1 cup of broccoli, less than a quarter cup each of chopped red peppers and asparagus spears, a half of tomato, and the last 4 baby portobello mushrooms from the tub).

**Defrost frozen vegetables first so you can drain any excess liquid from the ice.**

3. In a medium bowl, whisk
-4 large eggs with
-a dollop of plain yogurt
(Sour cream works well too).
-1/4 cup of shredded cheese
(I used sharp cheddar)
-liberal amount of salt and pepper
-dash of hot sauce
(The hot sauce is optional).

4.  Pour the egg mixture over the veggies making sure to cover them.
(Whisk an extra egg and pour it over if you don’t have enough to cover the veggies).

5. Bake for about 25 minutes (or until the middle is soft but set) in a 350° oven.

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