The Galaxy team loves to cook, and some of us really enjoy baking. Glancing over at the bookcase, the titles read Vegan with a Vengeance, Vegan Soul Kitchen, The Kind Diet, Babycakes. There are several on canning and preserving. Binders of recipes and beautiful (inspiring) photo essays torn from magazines and supermarket newsletters. Then the numerous cookbooks including Flo Braker’s The Simple Art of Baking, Mark Bittman’s How to Cook Everything, and Marcella Hazan’s Essentials of Classic Italian Cooking. There is a belief in not living without, but living with and substituting. Finding diet/lifestyle friendly alternatives for ingredients including dairy and meat products. We want this blog to be a resource for recipes, a creative center from which you will leave with ideas for everything from late night baking to after school snacks. From time to time we will also use this blog as a place to post about farmers’ markets, farm stands, opportunities for you to pick fruit (known as places “u-pick”), gardening tips (yes, city dwellers you too can have fresh herbs), and simple sustainable life “how to” lessons on things like composting. If we make a particularly good jam that goes nicely with say our Vegan Cheddar Block then we’ll post that recipe here too.
Now, without further ado…this past weekend our Marketing Director took to his kitchen with his children and made a vegan version of the Black and White Muffin recipe he found on food.com.
Vegan Black and White Muffins as adapted from food.com.
Ingredients:
4 oz. vegan cream cheese, softened
1/2 cup and 3 Tbsp sugar
2 cups flour
1/4 cup fair trade cocoa, sifted if lumpy
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 banana
1 cup Rice Dream
1/2 cup margarine, melted
Directions:
Beat cream cheese and 3 Tbsp sugar in small bowl until smooth. Set aside.
Measure next 6 ingredients (sugar, flour, cocoa, baking powder, baking soda, salt) into large bowl. Stir. Make a well in centre.
Combine remaining 3 ingredients (banana, Rice Dream, margarine) in separate small bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 1/2 full.
Make small dent in batter with back of spoon. Spoon about 2 1/2 teaspoons (12 mL) cream cheese mixture into each dent. Spoon remaining batter over top. Bake in 375°F oven for 18 to 20 minutes until firm to the touch. Let stand in pan for 5 minutes before removing to wire rack to cool.
Yield: 12 muffins
These are adorable! Love this idea. I am so excited for the Galaxy Cream Cheese…I’m a huge fan and cannot wait to start using it in my recipe testing!