I was looking around online at different breakfast recipes the other day at work, and this vegan blueberry muffin recipe stood out for two reasons. 1. I love blueberry muffins! 2. How in the world are these things vegan?
I found out that vegan food has no dairy or egg products at all. I was curious as to how the muffins would taste without milk or eggs in them so I printed it out and decided to try it. Turns out they are amazing, so I wanted to share the recipe with you guys.
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup brown sugar
- 1/2 cup refined sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large banana, mashed
- 1/2 cup plus a little extra non-dairy milk of your choice (I used vanilla almond milk since that’s all I had)
- 1 cup fresh or frozen blueberries (If you use frozen make sure you thaw them out before adding them in)
- Preheat your oven to 400 degrees F. Then grease 12 muffin cups or line them with muffin liners.
- Combine all your dry ingredients into a bowl.
- Next combine the oil, mashed banana, and milk. After this is well incorporated fold in the blueberries.
- Divide the batter into the muffin cups, about 3/4 full.
- Bake for 17-20 minutes. Let cool and enjoy!
All the dry ingredients…
Oil, mashed banana, and milk has been added.
Batter with blueberries folded in.
Batter distributed in the muffin cups.
Freshly baked muffins!
This is the first reenactment we are going to without our beloved cook. Now most people still cook even with one, but we are normally busy sewing, watching the children, and helping the men prepare for battle. So this is a big first for everyone in our group. To make things easier we decided to break into small groups, and these small groups will all band together and help with meals.
My group made a Facebook message group to plan it all out. I am in charge of one of the breakfasts and the lunch on Saturday of Pleasant Hill. Wow! I’m also bringing some snacks, sponge cake, and loose leaf tea as well.
In preparation for this I had to go through and clean all my cooking things to get ready to pack them. I did two loads of dishes doing this, and of course I did them by hand as it’s only fitting to wash reenacting dishes by hand! ;)
Later, I sat down with mom and tossed ideas around to see what I could make for the meals I’m in charge of. We decided to make oatmeal with dried apples, cinnamon, and sugar, along with toasted sourdough bread and fried summer sausage for the breakfast. For Saturday’s lunch I will make a creamy chicken casserole, with toasted sourdough bread, and sponge cake for dessert.
Lissa volunteered to make a stew for Saturday’s dinner, along with cookies for dessert. She’s also making some yummy strawberry muffins to go with a breakfast of French toast made by Sarah.
I just wonder how the guys meals will end up being like!
Today while I ate my lunch (mashed potatoes, gravy, and Texas toast….don’t judge it was yummy!)
I read through the Civil War cookbook my mom gave me. I marked some recipes I wanted to try out soon. I hope to try out the brown bread, chicken broth, and lettuce stew recipes. If I’m able to make them all quite nicely in my Dutch oven then I may have found some recipes to use for reenacting. The great thing will be that they are all period correct too! I know of many people who will only wear, drink, eat, sleep in just period correct things. So maybe they’ll love the recipes then. :) ;)
What new recipes are you hoping to try out?