Dec
10
2006
muffins!
At least one culinary experiment turned out well this week.
Rob doesn’t do dairy products. I love making blueberry muffins, in part because I know he’s a big blueberry fan. But I haven’t made them in a while because the dairy content (the recipe calls for a cup of milk) has been a cause for concern.
For months, I’ve been meaning to test whether I can get away with substituting soy milk for regular milk, but resisting a bit because of a lack of soy on hand and my own wariness of the slightly sour taste of soy milk. We picked up some vanilla soy milk at Wegmans last night, and I finally gave it a go this morning.
I’m happy to report that, while the muffins themselves were slightly denser than usual, they tasted no different from the muffins I’ve made before. Yum yum.
Blueberry Muffins
3 cups flour
1 cup sugar
2½ tsp 4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 eggs, beaten
1 cup milk (or vanilla soy milk)
2/3 cup oil
1 lb. blueberries
Preheat oven to 400 degrees. Sift the dry ingredients together. Make a well in the center and add the wet ingredients. Stir quickly and lightly until just mixed. Gently fold in the blueberries. Fill well-greased muffin pans 2/3 full. Bake for 15-20 minutes.
(This is my mom’s blueberry muffin recipe, and the one I’ve been using for years. I don’t know where it originally came from.)
Updated 10/16/07, 11:02 a.m. - After several months of using this new recipe, I’ve made two slight adjustments: 1) If I up the baking powder to, say, 4 teaspoons, it helps counteract the “dense” problem I’ve run into as a result of using the soymilk; 2) To my taste at least, I like the Trader Joe’s vanilla soy milk better than Silk or Soy Dream.
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Comments
The muffins look delish! I’ve been drinking soy milk for years and I haven’t experienced any problems with substituting it for regular milk while cooking and baking.
Your post caught my eye while I was on the DCBlogs site because I saw that you didn’t use any dairy products in the muffins. I’ve recently gone vegan, so I’m looking for new things to make that don’t involve milk, cheese, eggs…etc. :)
Thanks for commenting! I don’t know that I could go vegan, but with my husband’s encouragement, I’ve been warming up to the world of tofu and soy. (It’s been a slow transition, but I’m working on it.)
He makes this great “double tofu” soup, by the way, with chicken bouillon, baby bok choy, mushrooms, soft tofu, bean curd sheets, seaweed and somen noodles. I don’t know how/if any of that could be converted to a vegan recipe, but at the very least, I’d recommend trying out the bean curd sheets in a brothy soup — they add some interesting texture. (We’ll usually crumble it up into large pieces or strips and soak it in water to soften before adding it to the soup.)
Made an update to the recipe above…