I've been craving muffins somethin' fierce lately. Not sure why, but it has been a long, long time since I've baked fresh muffins for breakfast. It was time to fix that, and who better to turn to than Isa Chandra Moskowitz?
I flipped through Vegan Brunch, hoping one of the many muffin recipes would call to me. And sure enough, these Pumpkin Bran Muffins were all, "Make me Bianca, make me!" I heeded the call and here's what I got:
Nothin' fancy to look at. In fact, they got a little browner around the edges that I would have liked. But damn are they good! Isa really knows what she's doing. I had some doubts when I saw the recipe called for an oven temperature of 400 degrees, but I was reassured with my first bite.
The batter is loaded with pureed pumpkin and oat bran flakes, so I feel extra healthy when I eat these ... even if they do contain a little sugar. I guess I'd never tried bran flakes before, but I liked the subtle gritty texture the flakes lent these muffins.
I washed them down with a half-cup of Silk Pumpkin Soymilk mixed with a half-cup of regular soymilk. That's a little trick I learned from Nora at Pride & Vegudice. The Silk Pumpkin is way too sweet, and it's a whopping 170 calories per cup. Mixing it with plain soymilk cuts the calories and takes a bite off the sweetness.
What's your favorite muffin flavor?