Oh, muffins.
Of all the wonderful baked goods in existence, muffins hold a very special place in my heart. Growing up, my mother would always buy those big variety packages of muffins from Costco and freeze them. We always froze them with the intention of saving them and always having a quick breakfast. Though, quite honestly it often turned into us grabbing them out of the freezer day after day. We never had a reason to freeze them in the first place.
Most of my memories of muffins may have come from a commercial bakery, but absolutely nothing beats homemade muffins- especially when those muffins are vegan!
The simplicity of this recipe was the best part. Kim makes it easy by giving us a very traditional recipe. The only way this recipe differs from a "normal" muffin recipe is by using soy yogurt in place of eggs and almond milk in place of dairy milk. And that nutty brown sugar topping? It makes this muffin! After all, isn't the best pat of a muffin the top?
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