Vegan MoFo Day XVI : Berry Scuffins & Bright Berry Glaze

Or would you prefer Berry Moans?  I didn’t think so.  Scuffins.  It’s fun to say, it’s even more fun to eat!

These scones weren’t doughy as I find some scones to be.  Rather, they have the delicate, cake-like texture of muffins, but with the ease and not-needing-to-wash-the-muffin-tin practicality of scones.  I’m all about ease, and washing the smallest amount of dishes possible.  You know, it’s better for the environment to use less water and soap, er, ahm, it has nothing to do with the fact that I don’t like doing the dishes.

I can say in all honesty these were the best scones I’ve ever made, or eaten.  Guppy called them “mini-berry cakes”, and that’s kind of what they tasted like.  You be the judge!

I know this isn’t the best photo, but I wanted to snag a picture before the scones disappeared.  Stealthy photo action.

Berry Scuffins

400g or 3 3/4 cups whole wheat pastry flour

30g or 2 tbsp baking powder

1 pinch of salt

60g or 1/4 cup granulated sugar

60g or 1/2 cup powdered sugar

300ml or 1 1/2 cups soy milk

30ml or 2 tbsp apple cider vinegar

75ml or 5 tbsp vegetable oil

about 250g or 1 heaping cup of berries (I used mixed berries)

Pre-heat your oven to 200°c or 400°f and prepare two baking sheets with parchment paper or silplat.

First, combine the apple cider vinegar with the soy milk and let curdle.

In a medium bowl combine the flour, baking powder, sugars, salt.  Add the oil to the milk mixture, then make a well in the flour mixture and combine using a wooden spoon.  Next fold in the berries.  If they were a little extra juicy, just add a bit of flour – don’t worry if there are some dusty-floury bits, it’s ok!

Divide the mixture into about 14 normal sized or 8 jumbo sized scones.  Bake for about 14 minutes or until slightly browned on the bottom and firm to the touch.

These are just perfect as is, but if you’d like to eat them dressed in their Sunday finery then just give them a drizzle of some of this!

Bright Berry Glaze

60g or 1/2 cup powdered sugar

15ml or 1 tbsp berry juice (I just snuck some of the juice from the bowl of the thawed berries.  This is for colour, so if that doesn’t bother you just use lemon or orange juice.)

Using a fork, briskly mix the juice into the sugar until a smooth glaze develops.  Add more sugar if necessary.

 

Enjoy your scones.  Or scuffins.  Whatever.

Thank you so much for all the great comments and pointers you’ve shared with my Auntie J who at 70 has gone vegan.  If you’ve got something to share, please do!

Banana Chocolate Chip Muffins : Sweet Freedom Saturdays

My oh my…these are mighty amazing. In fact, these were the best Banana Chocolate Chip Muffins I’ve ever had, or made, ever. For reals. I’m going to go out on a limb and say that they were probably the healthiest, too.

I brought some to work yesterday morning to share with my colleagues, and they disappeared in less than 5 minutes. If you’re looking for some delicious and healthy vegan propaganda to share with your entourage (that doesn’t taste like health food), these muffins are for you!

Have you made anything yummy from Sweet Freedom this week ? Go check out Diann’s Figaros – they are at the top of my list for things to make next! Stay tuned next Saturday for another installment of “Sweet Freedom Saturdays”. We’ve also got a brand new Sweet Freedom Flickr Group – come join us!

How muffins can save your marriage! Sweet Freedom Saturdays! (I know, it’s Tuesday…)

Anyone out there who has ever been in a relationship that lasted longer than 6 months knows that making them work can be a heap of work. The vast majority of my romantic entanglements had a shelf life rivaling a carton of soy milk – I lived for the thrill of the chase, basked in those magical first few weeks (or days, ahem) but when the cute little things started to lose their luster, I was usually off like a prom dress. So to speak.

What does this have to do with muffins you ask? A fair question. Because I was faster than Speedy Gonzales when it came to ending relationships, I also got to skip out on things like compromise and taking one for the team and shrugging off the really annoying things that seem to rear their ugly heads around the 13-month mark.

Like sleeping in on the weekend. One of Monsieur Fish’s favourite things ever.

I’m all for sleeping in, but I’m talking sleeping for hours longer then Guppy and I, both of us ready to get out and have some fun.

I try to be cool with it, but sometimes it just gets in the way of our day, or perhaps I should say my day…

Gingered Apple Muffins, sorta.

Rather than fight the currents of marital strife, I opted for the more tranquil waters one finds when going with the flow. Thanks to the muffins. These dense and delicious muffins are as delicious as they are good for you. They’re from Sweet Freedom which is full of healthier ways to eat the treats you love. I’m the only ginger fan chez nous so I swapped the candied ginger for diced dehydrated banana bits – and wow! The tender apple bits married just splendidly with the banana.

Mere moments before taking these delicious muffins out of the oven, a groggy Monsieur Fish fumbled into the kitchen declaring, “Ca sent trop bon ici. C’est quoi?”* and there he was, up before 10 a.m., eating muffins and drinking coffee. I was happy because we were together around the breakfast table (rather than finding myself fuming and looking at the clock) and he was happy because he got to eat these delicious apples à volonté. I admit it may be a light exaggeration to say that muffins can save your marriage, but they certainly can make it taste better!

So here’s the deal – I was a recipe tester for Sweet Freedom, but now that I have my copy I am biting at the bit to try all the recipes I didn’t get to test! I’m thinking of running a little series of “Sweet Freedom Saturdays” where I’ll try a new recipe from the book. Anyone want to join me?

*It smells too yummy in here, what is it?