05 Oct 2012
Vegan MoFo 2012 – Top of the muffin TO YOU!
A cake? A cookie? A delicious frisbee?
Today I’m making ‘muffin tops’: an intriguing baked good that’s neither cookie nor cake. Does it fly? Yes, straight to my belly!
I have all three of Dreena Burton’s cookbooks, but of these, for one reason or another, I’ve only cooked from The Everyday Vegan a few times.
A few = three.
I know this because the flags mark the pages. I’ve made:
- the tomato-olive rice bake
- baked lemon cream pie
- …and the spanokopita.
All very delicious and I remember each meal fondly. In fact one of my friends won’t stop raving about the lemon tart to this day!
Heading straight to the ‘Sweet Treats’ chapter, I pored over all the tempting recipes with a fresh eye. I really enjoy baking, and Dreena’s recipes all sound so good. It was going to be difficult to choose one recipe to make.
I was so close to picking Marie’s “More-ish” Brownies when I pulled myself up. That would be too predictable. I’m familiar with chocolate brownies and this MoFo is about making something I wouldn’t usually pick.
So I flicked back through ‘Muffins and Snack Loaves’ for something new. I came across a muffin recipe with an option to make ‘muffin tops’. I was intrigued, amused and couldn’t help but remember Elaine’s voice on Seinfeld. So with a chuckle I decided top-of-the-muffin would be my thing…TO YOU!
Carrot Pineapple Muffin Tops
The ingredients were fairly standard and somewhat healthy. Wholemeal flour (I used spelt), carrots, crushed pineapple, raisins (sultanas for me), maple syrup, soy milk, spices are all mixed together, with only 2 tablespoons of oil being added at the end.
You could choose at this point whether to spoon the batter into muffin tins or directly onto baking paper for the “tops”, as I did.
As the batter wasn’t that thick I worried that my blobs would spread and morph together in the oven. While they did spread just a little, there were only a few that ended up touching edges, and these were easy to separate.
The muffin tops browned up within 18 minutes, and for fear of overcooking such a thin muffiny thing, I took them out to cool.
While they weren’t the prettiest looking baked good, they tasted great.
At first, it was a little weird eating something that my brain perceived to be a biscuit/cookie… but after my third I was beginning to get over it ;)
The muffin tops were not dry at all despite the lack of oil. The kept very well the next day too.
The flavour was excellent. Not overly sweet and full of spice. I love carrot cakes and the addition of pineapple really added to the texture. I decided I should bake more with pineapple, it’s something I rarely do.
I would make this recipe again but as muffins… that way I could still eat the top off and have the best of both worlds :)