Started a recipe exchange with my cousin who is a talented chef but totally not vegan, so we decided I would veganize recipes she sends me and I will send her some of my vegan recipes.
First recipe she sent me: Blackberry Lemon and Thyme Muffins from BONAPPETIT magazine. Thyme in muffins, intriguing right? So I cut the sugar, made them whole wheat and veganized them. Here is the result:
2 cups plus 2 tbsp WW flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup melted (on a very low setting so it is not hot!) Earth Balance spread
1/2 brown sugar (I used brown sugar mixed with raw sugar)
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
1 cup minus 1 tbsp almond milk (with 1 tbsp apple cider vinegar) to make vegan buttermilk
2 tbsp lemon zest
1 1/2 cups fresh or frozen (if frozen thawed) blueberries and/or blackberries
1 tsp fresh thyme
Preheat oven to 340 degrees F. Mix flour (minus the 2 tbsp), baking soda, baking powder and salt together. In separate bowl mix Earth Balance and sugar very well, then add vanilla and applesauce, stir very well again. Combine the vegan buttermilk and lemon zest in a bowl, then beat into the butter/sugar mixture. Slowly add and combine the wet mixture to the dry. Combine the extra 2 tbsp flur with the berries and thyme, then add to the batter, not over-mixing but slightly crushing the berries to release their color and juices into the batter.
In a cupcake/muffin pan, line the cups with muffin liners and fill the cups 3/4 of the way full. These will not dramatically rise so don’t be scared to fill them up. Bake in a 340 degree F over for 35 minutes.
Let cool for 15 minutes before moving muffins.
Mine came out delicious and it was so much fun to play with this interesting recipe!