Very easy chocolate muffins (vegan)Posted: May 22, 2015 Filed under: Uncategorized | Tags: cake, chocolate, cocoa, easy, muffins, Vegan, walnuts 3 Comments
I don’t remember posting this recipe before, and that’s strange because it’s the easiest cake recipe I know and my go-to most of the time. Maybe I didn’t think it was worth posting because there are a huge number of vegan muffin recipes out there already, who needs another one, right? But this has been my favourite for many years because it’s so easy to remember the ratios that I never have to look it up. It’s also very pantry-friendly in terms of ingredients and it tastes good and chocolatey.
Very Easy Vegan Chocolate Muffins
The recipe below makes about 15 or 16 cupcake-sized muffins. (I quartered the recipe this evening and made 4 cupcake sized muffins by using a 1/4 cup but following the measurements as if it was a cup – it’s the ratio of ingredients that counts, that’s why you can make this recipe anywhere. I’ve made it with teacups or empty hummus containers before!). I guess this is similar to many wacky or dump cake recipes, but without the vinegar.
- 1 1/2 cups self raising flour (or use plain flour and add a heaped teaspoon of baking powder)
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 1/2 cups water or non-dairy milk of choice. (Water lets the chocolate flavour shine through, milk mellows it.)
- 1/2 cup neutral oil (I used canola/rapeseed)
- pinch salt
- vanilla extract/chocolate extract to taste. Suggest at least a teaspoon.
- 1/2 cup add-ins – chocolate chips, walnuts, sultanas etc. (I used walnuts this time and sprinkled a few chocolate chips over the top)
Preheat the oven to 180/350/gas 4
Line a muffin tin with papers or get your silicon muffin cases ready.
Add flour to a suitably-sized mixing bowl. I usually dig the first cup of flour out of the bag using the cup measure, dump that into the bowl, pour 1/2 cup flour into the measure and then top up with cocoa powder until the top of the measure is reached. Use the same cup to measure the sugar and add into bowl on top of the flour. Mix together with a dessert spoon.
Using the same, now-empty cup to save on washing-up, about half fill it with oil, then top up with water/milk. Add that on top of the dry ingredients. Fill the cup again with water/milk and add it in. Chuck the extract and salt in, and your nuts/chips/fruit. Mix it up with the spoon until you can’t see dry ingredients any more.
Spoon mixture into your cases about 3/4 way up. Bake for around 20 minutes (check after 15 to make sure they’re not burning, and that they’re all baking evenly. Turn the tray if necessary).
Leave to cool, then eat, preferably on the same day they were baked. Or eat them warm if you prefer, but they’ll stick to the cases!
(P.S. I don’t know if the previous title of this post will continue to show up on the WordPress feed. In case of confusion, I changed it because I suddenly realised I might be unintentionally insulting other bloggers, which was not my intention at all!)
Jan62 day 21 – lentil bake and yet more pumpkin piePosted: January 21, 2014 Filed under: Uncategorized | Tags: budget, cabbage, caraway, frugal, leftovers, lentils, marmalade, morrisons, oats, pumpkin, value, Vegan, vegetarian, walnuts 2 Comments
£6.57 still remains on day 21, so that’s just over a tenth of my original allowance to see me through the last third of the month. Fortunately, the extra work I’ve been offered later this week is within walking distance so I’ve no call to spend money on bus fare yet.
In case anyone is interested, here’s what I ate today:
Leftover marmalade cinnamon rolls (I didn’t get round to freezing them after all),
Toasted homemade bread, spread with leftover pumpkin seed sauce and mustard, topped with red cabbage coleslaw,
Smoothie made from frozen apple, frozen raw pumpkin (this goes really well in smoothies!), a tablespoon of flax seeds, a spoonful of frozen blackcurrants, a few sour dried cherries and a single piece of frozen rhubarb plus about half a pint of soya milk. This was an excellent combination, though it sadly finished off the expensive cherries. Must get more when February comes!
Lentil bake in a homemade roll with more coleslaw.
The coleslaw was made yesterday. I used half the red cabbage bought on Sunday, a large carrot, and made the dressing from half a cup of pumpkin seeds blended with about a cup of water, a dash of olive oil, 2-3 tablespoons cider vinegar, a clove of garlic, a teaspoon of flax seeds and half a teaspoon of Herbamare seasoning. I was chuffed with how this dressing turned out once I’d blended it up, it worked really well to bring the coleslaw together in terms of both flavour and texture.
The lentil bake was of necessity. I’d tried making rissoles yesterday but hadn’t drained the lentils thoroughly enough and after adding sautéed onions and carrots plus some leftover jarred pasta sauce they were hugely mushy, so I then had to keep adding more and more ingredients to get the mixture to firm up – I started by adding a cup of breadcrumbs, then got some chickpeas out of the freezer and whizzed them to crumbs in the food processor. Still no good! Added in some oats and even more breadcrumbs and finally they were just about okay but by then I had so much mix I would have ended up with about fifty rissoles if I’d made them all up! So today I just shoved the remaining mix in greased Pyrex dishes and baked them until they were starting to go brown. I’ve frozen some, and there are four portions in the fridge, so that’ll keep me going for a while!
The pumpkin pie was to use up the last of the pumpkin puree, continue my experiments with marmalade and experiment with caraway (as I have a 300g bag that until today was unopened). I used roughly the same recipe as last time but added in a teaspoon of caraway and instead of lemon juice and zest I used 2 tablespoons of marmalade.For the press in crust I used walnuts in place of almonds as I’m out of those. Verdict: a success, although on further nibbling I’m not sure the caraway adds much to this. It’s useful to know marmalade stands in well for lemon in this recipe though.