It’s 2014 and we still don’t have hovercars or teleportation or personal androids. Most importantly, space ice cream is still not readily available in grocery stores. I don’t know about you, but I’m feeling pretty gyped by this new year. I don’t want a watch that is also a phone, but I do want to be able to reach into my tv during commercials and pull out a sample of whatever food the commercial is for. Come on, scientists, if Willy Wonka could do it, so can you!

 

They’re healthy, I swear

Chocolate Marble Muffins (64 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 40 mini-muffins

  • 1 cup non-dairy milk
  • 2 tbsp black tea (2 tea bags)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp cardamom
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 2/3 cup brown sugar
  • 2/3 soy yogurt
  • 1/3 cup vegetable oil
  • 1/2 tsp vanilla
  1. Preheat oven to 400F.
  2. In a small saucepan, bring milk and tea to a simmer over medium heat, about 5-7 minutes. Remove from heat, cover and let steep for 10 minutes. Strain through a sieve into a medium bowl, discarding tea leaves, and let cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  4. Whisk brown sugar, yogurt, oil, and vanilla into the milk mixture until well blended.
  5. Add the yogurt mixture to the flour mixture and stir until blended.
  6. Divide batter equally among prepared muffin tins.
  7. Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.

These muffins are, in a word, understated. Which some might confuse for boring, but we know better than that by now, don’t we. They’re very mild, but the taste gets stronger as you chew – the flavor of the spices deepens over time as you try to figure out all the different flavors. It’s a muffin and a mystery!

Vegan chai latte muffins

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