Although life has been topsy-turvy crazy for the past few weeks, we are in fact still baking here at home. The following recipe for Blackberry Allspice Muffins is a new hit that, though tried in the late afternoon, has us eager for the morning so we can munch on them with some tea.
The original recipe comes from the new book Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes, which is a definite must-have for vegan bakers. What you have here is a slightly tweaked version that, in the end, has great flavor yet feels quite healthy (even with a little sugar, salt, and oil).
Blackberry Allspice Muffins
– Makes 12-13 muffins
1 3/4 cup whole-wheat flour
1/2 cup oat flour
1/4 cup ground flax seeds
1 tablespoon tapioca flour
1 tablespoon baking powder
1 1/2 teaspoons ground allspice
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/4 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
3 tablespoons canola or other neutral-flavored oil
1/3 cup brown sugar or turbinado sugar
1 cup fresh or frozen blackberries
Preheat the oven to 375 F. Lightly oil a muffin tin or line with cupcake liners. Whisk together the flours, flax seeds, baking powder, allspice, salt, and baking soda in a medium-sized bowl. Combine the milk and vinegar in a medium-sized bowl and allow to curdle. Whisk in the vanilla, oil, and sugar. Pour the wet ingredients into the dry ingredients and stir together. Stir until no flour is visible, but do not overmix. Gently fold in the berries. Spoon a rounded 1/3 cup of batter into each muffin cup. Bake for 20-22 minutes, or until golden. Let cool in the pan for 5 minutes, then transfer the muffins to a cooling rack.