Vegan for One: Hot Tips and Inspired Recipes for Cooking Solo (Book Publishing Company, 2017) by Ellen Jaffe Jones with Beverly Lynn Bennett highlight dishes that trim time, slash costs and maximize nutrition while offering an array of dishes for everyday along with options for special occasions. Jones brings her plant-based diet know-how, which she has been following for more than 30 years. Bennett is an experienced vegan chef baker, writer and animal advocate. The following excerpt is from Chapter 11 “Baked Goods and Desserts”
These quick and easy muffins are bursting with berries. They can be enjoyed for breakfast or as an afternoon snack with a cup of tea or coffee.
• 1 cup plus 2 tablespoons unbleached all-purpose flour or whole wheat pastry flour
• 2 tablespoons unbleached cane sugar
• 2-1/4 teaspoons baking powder
• 1/4 teaspoon sea salt
• 2/3 cup plain nondairy milk
• 2-1/2 tablespoons sunflower oil or other oil
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh or frozen berries (such as blueberries, blackberries, cranberries, or raspberries)
1. Preheat the oven to 400 degrees Farenheight. Line six cups of a standard muffin tin with paper or silicone liners, or lightly oil or mist the cups with cooking spray.
2. Put the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.
3. Add the milk, oil, and vanilla extract and whisk to combine. Gently stir in the berries.
4. Fill the prepared muffin cups three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
5. Let cool in the pan for 5 minutes, then transfer the muffins to a rack. Serve warm or at room temperature.
Variation:Replace the berries with 1/2 cup chopped fresh fruit, 1/4 cup dried fruit, 1/2 cup coarsely chopped nuts, or 1/2 cup vegan chocolate chips, or any combination of these.
Save for Later:
Stored in an airtight container, the extra muffins will keep for 3 days at room temperature or 2 months in the freezer.
2 g protein
6 g fat (1 g sat)
24 g carbs
148 mg sodium
70 mg calcium
1 g fiber
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Reprinted with permission from Vegan for One, by Ellen Jaffe Jones with Beverly Lynn Bennett and published by Book Publishing Company, 2017.