I’ve been thinking a lot about harvesting. It might have something to do with the fact that I’ve had a tragically underused backyard for the last two years. The word tragic is dramatic, but.. just let me have that one.
My backyard hosts a fig tree that really is doing is best but feels mostly confused by New Orleans weather, and a satsuma tree that I nurture through the rainiest, steamiest summers. Every Autumn I step into the backyard hopeful, as if despite my lack of planting, there might be a carrot in the ground, a patch of zucchini, or a sack of potatoes. Nope. And off to Whole Foods. And off to the farmer’s market. And back to the garden drawing board for next spring.
These muffins, vegan in fact, give me all the vibes of a fall bounty, without the actual gardening. They’re tender little cakes, super easy to assemble and substitute, and I would very much like for you to make them, take them into your heart, and also consider some garden life along with me.
These vegan muffins are one-bowl / super-simple / decidedly moist / really-truly delicious.
We’ll start with oil. I used vegetable oil though if you like the more bold flavor of olive oil – now is a great time to go for it!
To the oil we’ll add a Flax Egg – ground flax seeds (all of the good fats plus a bit of binding!) and water. The moisture will activate a lightly gelatinous quality to the flax seeds which is exactly what we need.
We’ll also add a dash of apple cider vinegar to add an acidic quality which will help activate the baking soda.
Every ingredient adds a touch of science.
Instead of milk we’re adding apple sauce. Moisture and a touch of sweetness, too.
Whisk until the wet ingredients are well combined and the flax seed flecks are suspended in the mixture.
We’ll add sugar to the wet ingredients – two kinds: granulated sugar and brown sugar.
Continue reading Vegan Carrot and Zucchini Harvest Muffins at Joy the Baker.