Monday, July 13, 2009
I'm officially convinced that there's nothing you can't do with So Delicious Coconut Milk Beverages. The original recipe for these tasty little muffins from Vegan Brunch called for soy or rice milk, but I substituted the coconut milk beverage, and they tasted fabulous.
They were also the perfect vehicle for the berry lovely blackberry lavender preserves I purchased at Wild Rain Farm during our trip to the Oregon Lavender Festival yesterday.
Here's a view from Wild Rain, where I learned a great deal about choosing the best culinary lavender and was treated to a refreshing glass of lavender lemonade.
2 cups all-purpose flour
2/3 cup sugar
1 Tbs baking powder
5 tsp poppy seeds
1/2 tsp salt
3/4 cup So Delicious Vanilla Coconut Milk Beverage
1/4 cup freshly squeezed lemon juice
1/2 cup canola oil
2 Tbs lemon zest
2 tsp vanilla extract
Preheat oven to 375°F, and lightly grease a muffin tin. In a large mixing bowl, combine first five ingredients Make a well in the center and add all of the wet ingredients. Mix until all dry ingredients are moistened.
Fill the muffin tin 3/4 full and bake for 23-27 minutes, until muffins are lightly browned on top and a toothpick inserted in center comes out clean. When cool enough to handle, transfer to a cooling rack to cool completely.
Posted by Vegiegail at 8:13 AM