That’s what my friend calls me.
I kind of like the name.
It seems weird to me, though, to identify myself as ” a vegetarian” or “a vegan.”
No one else walks around saying “I’m an omnivore” and making loud proclamations during the staff luncheon that they DO eat meat.
I eat food.
I don’t define myself by it.
But if I did,
I would be vegan.
I would be
Just because baked goods don’t contain eggs or dairy, doesn’t mean that can’t be insanely delicious.
The cocoa, chocolate chips, and cherries make this muffin decadent enough for dessert while the whole wheat flour and applesauce in place of oil make them perfect for a special occasion breakfast treat.
DOUBLE CHOCOLATE CHERRY MUFFINS
1 cup soy milk +2 teaspoons cider vinegar
8 oz. no-sugar added applesauce (2 single serve containers)
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
½ cup cocoa powder
1 cup turbinado sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup semi-sweet chocolate chips, chopped
½ cup dried tart cherries, chopped
Pre-heat oven to 350 degrees.
Mix soy milk and cider vinegar and set aside to curdle.
Meanwhile, sift together flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, mix applesauce, canola oil, vanilla, and curdled soy milk.
Add liquid mixture to dry mixture and stir just to combine.
Fold in chocolate chips and dried cherries.
Fill muffin cups 3/4 full.
Bake 14-16 minutes.
I had a little extra batter, but I was out of regular muffin tins, so I made mini muffins.
Tidbit: Because this batter only uses baking soda to leaven, you want to make sure you get them in the oven within five minutes of mixing them.
Makes 12 muffins + 8 mini muffins
It’s good to be veggin’.
*For more vegan inspired meals, check out the VEGANMOFO blog!