Ever since Nathan's thesis defense, I have been on a muffin making tear. They're so easy to throw together and, unlike cupcakes (which are just as cute) they require no frosting (which I have no patience for). I meant to make lemon cranberry muffins, but when I pulled out my bag of cranberries I realized - too late - that they were actually dried cherries. Alas, what's a girl to do? In went the cherries, and they were actually pretty good.
I'm proud of this recipe for two reasons. The first is that I veganized a non-vegan recipe, which is usually hit or miss for me. This one was a hit! The second is that DAMN! LOOK AT THESE PHOTOS! It's amazing what the right light can do for a muffin. Maybe there's hope for my picture taking skillz after all?
PS - The secret to these muffins is liberal amounts of lemon zest. If you don't have a zester, invest in one immediately. It is my second most-used kitchen tool, after the garlic press.
Lemony Muffins with Cherries
(adapted from Le Petit Pierogi)
Makes 6 decent sized muffins.
- 1.5 cups white whole wheat flour
- 1/4 cup agave nectar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 flax egg (that would be: 2 Tbsp flax meal + 3 Tbsp water. Let sit for about two minutes.)
- 2/3 cup almond milk
- 2 Tablespoons melted Earth Balance
- 1/3 cup dried fruit (cherries or cranberries, whatever you got)
- 1 teaspoon grated lemon zest
- Juice of one lemon
- Preheat oven to 350 degrees and lightly spray your muffin tin with oil.
- In a medium bowl, whisk together the flax and water. Let sit for a few minutes.
- Mix the flour, baking powder and salt in a medium sized bowl.
- Return to the bowl with the flax mixture. Add the almond milk, agave, lemon juice and melted butter. Whisk until well combined.
- Pour the wet ingredients over the dry and add the dried fruit and lemon zest. Fold everything together until just combined.
- Fill muffin cups 2/3 of the way full and bake for 20 minutes, or until a toothpick inserted into the muffin comes out dry. Cool slightly and move to a wire rack.