So, I’ve been on the no dairy, no soy, no sugar, exercise every day ‘lifestyle change’ for about a month now… how’s it going?
No soy: almost perfect. The only time I had any was when we were in Arkansas a few weeks ago. We were renting a cabin from a really wonderful family, and breakfast was provided. I’d given him the list of dietary restrictions with some trepidation (no meat and no dairy, I didn’t bother with the rest), and they’d gone out of their way to make versions of everything that I could eat. This was right after an ice storm that had left most of their neighbors without power (some people still don’t have it!), and when he showed up on the second day with a plate of soy sausages (from who knows where), I didn’t have the heart to turn it down. So I had one. And it was tasty.
No dairy: Again, almost perfect. I did slip and have a slice of pizza at 2am once. And I’ve had some dairy while I was tasting recipes (butter), but I haven’t deliberately eaten any other than that.
No sugar: ha! Well, not so much. Too much ‘tasting’. Especially of the World Peace Cookies. When something is bite-sized, it’s calorie-free, right?
Exercise: Um, right. How about 3x/week? Still working on that one.
One of the things I’ve been trying to do to accommodate all of these changes is to find things to make that I can eat without (much) guilt. So when I saw the recipe for these muffins, I had to give them a go.
The lovely Bittersweet had posted this recipe, to which I made a few alterations.
Strawberry Muffins (vegan), aka Love Muffins
Adapted from Bittersweet
1 ½ cups AP Flour (White Lily)
½ cup Sugar
¼ Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
¾ Cup Coconut Milk (although the original recipe calls for Vanilla Soymilk)
1/3 Cup Canola Oil (next time I will try this with unsweetened applesauce to cut fat)
1 Teaspoon Vanilla Extract
1 Cup Frozen Strawberries, Thawed (You may want to chop these up a little smaller if they’re whole frozen strawberries, or only in big chunks. My muffins ended up with big holes where the strawberry had started out but then baked down into something smaller).
Preheat your oven to 375 degrees and grease muffin tins.
Begin by mixing together your dry ingredients (Flour, sugar, salt, baking powder and soda.) Gently stir in milk, oil, and vanilla but be careful not to over-mix. A few lumps are okay! Fold in your thawed strawberries and pour batter into muffin tins, ¾ of the way to the top. Slide your filled tins into the oven and cook for 15 – 20 minutes, depending on your oven. Test for doneness by inserting a toothpick; When they’re ready to come out, the toothpick will remain dry.
Fresh out of the oven, they are still young and impressionable, so don’t try to remove them immediately or you will end up with smushed, dented muffins! Allow to sit for at least 10 minutes inside their cooking vessel. Enjoy with someone you love.
These were incredibly moist and airy and tasty, and lasted so for a couple of days (they didn’t last past that!) I would like to find a way to cut the sugar content back – I thought of using Agave syrup, but then I figured that the wet/dry ratio would be completely out of whack – any suggestions?