Vegan and Wholemeal
Guys I’m back! Did you miss me?!?! Europe was so amazing and I had the best two months of my whole life, but! I was very excited to come back and blog again. Mainly because the last few posts have been horrendous! I squeezed them out just before I went away and they’re so horrendous… why! It makes my eyes burn.
My new years resolutions (of which I made 25…) included using only manual on my camera and spending more time making my photos pretteh. So that started out today! Ok, so I haven’t mastered manual yet, and the peach muffins I made decided to come out as little butt ugly troll muffins, but they’re waay better than I was expecting for my first attempt.
I have so many recipes that have been building up in my head to make as soon as I got home, but when I got off the plane yesterday after sitting in front of a screaming baby for ten hours, I just couldn’t do anything except make muffins. I just couldn’t face the world!!
Plus as a welcome home present my step-dad bought me a box of peaches. And they’re all ripe RIGHT NOW! So I whipped out the trusty Moosewood Cookbook and made some wholemeal brown sugar muffins, studded with lots of juicy peach slices. And they turned out so so good. I have a very evolved and scientific method of testing my recipes: I take a small bite, and if I don’t want another huge bite in the next two seconds, the recipe isn’t very good. These guys passed the test. I ate the whole thing in about 4 seconds.
I didn’t realise until I went away how big muffins are in Australia! I seriously don’t think I saw any the whole time I was away. I ate scones in Ireland and crepes in France and gelato in Italy, but where were the good old muffins hey? I missed these little guys.
Starting the new year (my new year starts in February, shh) made me think about what this blog is going to be about more. Last year when I started it I had no clue what kind of things I wanted to make and what kind of photos I could of taken. I think most of the recipes from now on are going to be more centred in my everyday diet. Lots of wholemeal, mainly vegan, healthy and colourful recipes with some celebration things as well. I’m so excited! Happy belated New Year!
Vegan Fresh Peach and Brown Sugar Muffins
Update: On repeating this recipe they did not turn out well- word of warning, I no longer trust this recipe
125g (1 cup) wholemeal flour
1 tsp baking powder
25g (2 tbsp) brown sugar
1/2 medium banana, mashed
2 tbsp olive oil or grapeseed oil
120g (1/2 cup) soy or coconut yogurt
310g (2 cups, 2 medium peaches) cut into 1cm (1/2 inch) chunks
Preheat the oven to 170C (350F). Line 6 muffin tins with papers. Whisk together the flour, baking powder and sugar in a large bowl. Make a well in the centre and add the mashed banana, oil and yogurt. Stir together well. Stir through the sliced peaches and spoon into the muffin moulds. Bake for 15-20 minutes, until the tops are golden and the muffins spring back when pressed. Makes 5-6 but the recipe can easily be doubled!