Chocolate Berry Muffins (and roast... again)
I think one day I will become a pastry chef extraordinaire because I always have the desire to bake! This time it came at 2am and I whipped up some of Nigella's choc chip muffins. I had a little bit of top deck chocolate and some dark chocolate left, so I just roughly chopped those up and threw them in instead of chocolate chips! I prefer melty chocolate to chocolate chips that hold their shape anyway.
A long time ago I bought Orgran No Egg, Egg Replacer, tried it once - was disgusted and threw it away! Looking back on it this is not like me at all! I hate wastage! So. I bought it again, figured I might be able to mend our relationship - and I did! Nobody else even noticed that these muffins were eggless. I also used soy milk, so with the edition of dairy-free chocolate these muffins are easily adapted to vegan.
Something must surely be wrong with my oven because they took about 15 minutes longer than the recipe states. With that said, when they cooled the tops of them were a little like biscuits and the bottom like muffins... two desserts in one! Win.
Chocolate chocolate muffins:
1 3/4 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bi carb
1 3/4 cup sugar
2 Tablespoons cocoa
3/4 cup chocolate chips
1 cup soy milk
1/3 cup vegie oil
1 teaspoon vanilla
1 Orgran style egg
Mix all dry ingredients together in one bowl. Whip all wet ingredients together in another bowl. Add the wet to the dry and mix until just combined. Remember (as Nigella says) "a lumpy batter makes a luscious muffin" ... or something equally as food-porny!
Bake in a 200 degree oven for 20 minutes.
My mumma came round for a roast dinner and so this was adapted to being a dessert! I served the muffin warm with a hot berry sauce and some cream. yum. yum. yum. Fatty - but yum.
This household has been obsessed with roast dinners lately. I think it has something to do with having big family get togethers on Sundays when we were little, and Grandad was always the one who sat at the head of the table to carve the meat. The meat aspect has gone for me - but I love roasts even more now.
It's funny because muffin is Canadian, so no matter how much I try to force him to love roast potatoes and yorkishire puddings - no dice (not as much as me anyway). When I had Christmas with his family it was the first time I ever considered that people would eat mashed potatoes and not ROASTED at Christmas. Still tasty, but wrong in my mind! Just like Christmas in the sunshine for him is lovely - but just plain wrong. Ah, the joys of cross-country relations :D
Anywho. Roast photos!
I've slowly adapted Mum's-creamy-mushroom-leek-thing-that-mum-always-makes-and-we-all-crave-but-can't-master to this:
5 swiss mushrooms finely sliced
2 leeks finely sliced
2 cloves garlic
1/4 cup white wine
3/4 cup "chicken" stock
1 Tablespoon soy milk
s+p
Fry mushroom, leek, garlic and rosemary in butter until browned and quite soft. Sprinkle over the flour and bring heat right up. Add in the white wine and the pot should fiercely bubble. Add in the chicken stock and stir until thickened. The addition of soy milk just makes it a little creamier. Season with salt and pepper. Simmer for a good 10 minutes so all the flavours can combine! I encourage you to try this because it is delicious!
mmm biscuit muffins.
look at my cute patty cases!
A long time ago I bought Orgran No Egg, Egg Replacer, tried it once - was disgusted and threw it away! Looking back on it this is not like me at all! I hate wastage! So. I bought it again, figured I might be able to mend our relationship - and I did! Nobody else even noticed that these muffins were eggless. I also used soy milk, so with the edition of dairy-free chocolate these muffins are easily adapted to vegan.
Something must surely be wrong with my oven because they took about 15 minutes longer than the recipe states. With that said, when they cooled the tops of them were a little like biscuits and the bottom like muffins... two desserts in one! Win.
berries mixed with sugar, water, vanilla and a little lemon.
Chocolate chocolate muffins:
1 3/4 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bi carb
1 3/4 cup sugar
2 Tablespoons cocoa
3/4 cup chocolate chips
1 cup soy milk
1/3 cup vegie oil
1 teaspoon vanilla
1 Orgran style egg
Mix all dry ingredients together in one bowl. Whip all wet ingredients together in another bowl. Add the wet to the dry and mix until just combined. Remember (as Nigella says) "a lumpy batter makes a luscious muffin" ... or something equally as food-porny!
Bake in a 200 degree oven for 20 minutes.
My mumma came round for a roast dinner and so this was adapted to being a dessert! I served the muffin warm with a hot berry sauce and some cream. yum. yum. yum. Fatty - but yum.
muffin berry cream desserty thing!
This household has been obsessed with roast dinners lately. I think it has something to do with having big family get togethers on Sundays when we were little, and Grandad was always the one who sat at the head of the table to carve the meat. The meat aspect has gone for me - but I love roasts even more now.
It's funny because muffin is Canadian, so no matter how much I try to force him to love roast potatoes and yorkishire puddings - no dice (not as much as me anyway). When I had Christmas with his family it was the first time I ever considered that people would eat mashed potatoes and not ROASTED at Christmas. Still tasty, but wrong in my mind! Just like Christmas in the sunshine for him is lovely - but just plain wrong. Ah, the joys of cross-country relations :D
Anywho. Roast photos!
pumpkin - vegetable of the gods.
broccoli and cauliflower cheeeese
that is a BIG plate of food.
I've slowly adapted Mum's-creamy-mushroom-leek-thing-that-mum-always-makes-and-we-all-crave-but-can't-master to this:
5 swiss mushrooms finely sliced
2 leeks finely sliced
2 cloves garlic
2 sprigs rosemary
1 Tablespoon vegan butter
2 Tablespoons flour1/4 cup white wine
3/4 cup "chicken" stock
1 Tablespoon soy milk
s+p
Fry mushroom, leek, garlic and rosemary in butter until browned and quite soft. Sprinkle over the flour and bring heat right up. Add in the white wine and the pot should fiercely bubble. Add in the chicken stock and stir until thickened. The addition of soy milk just makes it a little creamier. Season with salt and pepper. Simmer for a good 10 minutes so all the flavours can combine! I encourage you to try this because it is delicious!
ohh how I love roast veggies!
ReplyDeleteI use the organ no-egg, and its not that there is something wrong with your oven, its just real egg binds and cooks the cake quicker than no-egg. I always have that problem and often larger cakes need to be put in on a lower temperature for a longer time so the middle cooks through :)
I really like the look of the broccoli and cauli cheese, i must make a vegan version! yum!
Rose
ohhhh. Thank you for letting me know! I always end up turning the oven down and cooking vegan cakes for longer too - I had no idea what was going on but now that you say it it makes so much sense! I bet if you made a cheezy sauce with nutritional yeast then your cauli cheese would be delish!
ReplyDeletelove your roast dinner - I have to make one every now and again for comfort - with a nut roast - and my oven always takes longer than every recipe every says I am just used to it now - had a super powerful kitchen in the house before this one and some days I miss how quickly it roasted vegetables
ReplyDelete