Lemon blackberry muffins

This morning I wanted some muffins. So, I made a recipe out of what I had in my kitchen. They turned out surprisingly tasty. Mmm.





Lemon blackberry muffins

Ingredients:
3/4 cups sugar
1/3 cup vegan margarine
egg replacer equal to 1 egg
2 tablespoons lemon extract
1 1/2 cups all purpose flour
1/4 cup frozen blackberries
2 tablespoons raw sunflower seeds
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup soy milk
+ 1 tablespoon soy milk

Instructions:
1. Preheat oven to 350F.
2. Combine all ingredients. Mix. Add the extra tablespoon of soy milk if the batter seems a little too thick. I had to do this.
3. Spoon into muffin cups. These muffins rise quite a bit, so leave about a quarter of an inch between the top of the batter and the brim of the muffin tin.
4. Bake for 18-20 minutes or until you poke them with a knife and it comes out clean. These muffins don't really brown on their tops, so you need to check on them with the knife trick.




You may want to add a little more lemon, depending how much you like citrus flavors. Lemon is probably my favorite flavor. I wish these were more lemony. Maybe lemon zest would be a good ingredient. Oooh, or maybe a lemon glaze? I don't usually like glazes on my muffins because it makes them too sweet, but it might be tasty.

I think these turned out well for being spur of the moment. Yummy afternoon breakfast.

Blackberry pudding

Last night I threw a dinner party for friends who participated in Vegan Challenge Week. I made fried rice for dinner and blackberry pudding for dessert. The two dishes don't really go together, but I really wanted some pudding! I've made the pudding a few times, and it always tastes like heaven.





Ignore the olive bowl. I had so many people over for dinner that I was reduced to using some pretty weird dishes. Also, my counters were soooo messy from cooking for everyone that I had to take this picture on the floor of my kitchen. Haha, gross, but it still looks tasty, right?


How it all Vegan!'s "Anything Goes" fruit pudding

Ingredients:
1 cup soft tofu (I usually use firm tofu with my food processor, but that's just because I usually have firm tofu in the fridge. It just means I need to food process it a little longer.)
2 1/2 tbsp oil
1/4 cup vegan sweetener
dash of salt
3/4 cup "Anything Goes" fresh or frozen fruit (It's your choice, but I used frozen blackberries. I've made it with raspberries and blueberries also. So far, blackberries are my favorite.)
1/2 tsp vanilla extract
1/2 tbsp lemon juice

Instructions:
In a blender or food processor, blend together all the ingredients until smooth and creamy. Chill well before serving. Makes 2-4 servings.



This pudding is one of my favorite spring and summer foods. If Oregon ever warms up, I'll start making this a lot more frequently. It was a little out of place yesterday because it was hailing all day, but people enjoyed it anyway!