I made these on Superbowl Sunday. Although they’re not the prettiest of snacks, they do taste good. I started out trying to make muffin tops, but the batter was way too runny so they turned into muffin-cookies. I started with a vegan muffin recipe from Fatfree Vegan Kitchen but changed it up a bit. Instead of berries I used a nectarine that was getting very ripe and I only made a half-batch. And every time I make a recipe I can’t stick to the original, so there are a few other changes as well…
The only change I would make in my rendition would be to cut back on the milk – if the batter had been less runny, these would have been cute little muffin tops 🙂 Alas. But muffin cookies are good too!
I like to eat muffins hot with margarine and these were no exception – oh, how I love baked goods.
Oh yeah, and there was a topping – it was a kind of glaze with chopped dates and it was delicious. I had to assure people that they weren’t raisins, though – apparently raisins can ruin a cookie for some people.
1/4 cup brown sugar
1 tablespoon flour
3 tablespoons chopped dates
1 tablespoon melted margarine
1 cup of flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon spices (I like allspice, pumpkin pie spice, cinnamon, cloves)
dash of salt
1/2 of the amount for 1 egg of egg replacer + required water (or 1 egg white, if you’re not vegan)
2/3 cup soymilk (use only 1/2 cup if you’re making muffin tops because you need a thicker batter; for regular muffins this amount may be fine)
1 teaspoon lemon juice
1/2 cup chopped nectarine or other fruit
1. Preheat oven to 375F.
2. Mix together the topping ingredients. Set aside.
3. Mix the dry ingredients (flour through salt) together. Mix the egg replacer, water, almond milk, and lemon juice together and pour in the middle of the dry ingredients. Do not overstir! Gently mix in the nectarines.
4. Spray a cookie sheet with non-stick cooking spray. Drop about 2 tablespoons of muffin batter onto the sheet for each muffin top. Top each of them with an equal amount of topping and bake for 12-15 minutes. Cool for 5-10 minutes.
You may want to make smaller muffin tops (only 1 tablespoon of batter) since mine spread out so much.
I want to apologize for the lack of posting recently – I’m getting ready to move to San Francisco and haven’t had much time for cooking and baking. I will try to get a few recipes up in the next week or two, but that may not happen 🙂 But certainly you can expect lots of new and exciting pictures and food once I get set up in my new house! I just found a room in Fremont, CA – just a BART ride away from San Francisco and my new job.
If I haven’t mentioned the new job, I’m going to be working as a research associate at the Federal Reserve Bank. I’ll be in the international department, so I’m very excited.