I wouldn't have thought 750 muffins were possible before I began my new book, but it was more than possible...with a lot of delicious eats along the way. I have an entire chapter on gluten free muffins (150 total, sweet and savory), a vegan chapter (sweet and savory, 80+ recipes), and more. Here are the chapters:
* Muffin classics
* Good morning muffins
* Decadent coffeehouse muffins
* Lunch and supper muffins
* Farmer's market muffins
* Global muffins
* Superfood muffins
* Gluten-free muffins
* Vegan muffins
Despite a lot of pulling-out-of-hair, late nights and added exercise to work off my own muffin top following months and months of testing and tasting, it was an amazing project, and delicious fun. Now it's out and I am so excited! I am going to be sharing some recipes from the book on GALTime.com . Here's recipe 1, one of my favorites: Vegan Raspberry Vanilla Muffins. Never tried vegan baking before now? This is the perfect place to start. Raspberries are at their lowest prices right about now, and this is an ideal way to showcase them. To muffins!
(Vegan) Raspberry Vanilla Muffins
These muffins taste like late summer. You can make them with just about any ripe berry that suits your fancy, including blueberries, blackberries and or boysenberries.
Makes 12 muffins
Preheat oven to 400°F
Blender
12-cup muffin tin, greased
1-3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp ground flax seeds
3/4 cup granulated sugar
1 cup vanilla-flavored soy yogurt
1/2 cup vegetable oil
1 tsp vanilla extract
1-1/3 cups raspberries
1. In a large bowl, whisk together flour, baking powder, baking soda and salt.
2. In blender, process flax seeds and 1/3 cup (75 mL) water for 2 minutes or until thickened and frothy. Add the sugar, yogurt, oil, vanilla, and flax seed mixture and process until well blended.
3. Add the yogurt mixture to the flour mixture and stir until just blended. Gently fold in raspberries.
4.Divide batter equally among prepared muffin cups.
5.Bake in preheated oven for 20 to 25 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool.
Camilla Saulsbury is a recipe superstar! She’s won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode). Camilla is the author of ten cookbooks, all published by Cumberland House Publishing. She is the brand ambassador for Pepperidge Farm® Puff Pastry and has served as a spokesperson and recipe developer for Pillsbury® Brownie Mixes and Cake Mixes. She holds a Ph.D. in sociology with a specialization in food studies. Camilla has made multiple appearances on the Food Network, has been featured in the New York Times, made appearances on Today and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman’s Day, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook’s Country, and Vegetarian Times. www.camillacooks.com
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