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Lately I have been a little bit of a blog addict, reading that is of other vegan bloggers.  There are so many talented people out there that I just can not get enough of all the inspiring people doing unbelievable things in their lives.  A fellow vegan blogger that I have been totally addicted to lately is a Korean-American living in Korea at the website called Alien’s Day Out.  Mipa has the cutest vegan bake shop that will make your mouth water and want you to run to the ticket counter at the airport to go to South Korea.  She also blogs about her vegan experience in South Korea which is totally admirable and informative to those traveling/living there trying to do the same thing.  If that weren’t enough to keep readers coming back, there are photos of her furry bunny baby that keeps the smiles coming.

Last week I made these recipes for my husband and also took some over to our neighbors.  Nida, the adorable momma watches over her two babies (husband and 15 month old) all day long so the last thing she wants to think about is baking in the kitchen.  It’s a great advantage for me though to get some non-vegan opinions of the goodies I’m making.  I was told that the muffins didn’t last long (as the same story in our house) and were devoured by her hubby.  So here is the recipe I promised you Nida, hope you enjoy it!

Serves 12 muffins
6 Tbsp ground flax seeds
1/2 c water
1 medium apple, chopped into small cubes
1 c wheat bran
1 1/2 c whole wheat flour
2 1/2 tsp baking soda
3/4 c organic unrefined sugar
1 tsp salt
1 cup soy milk (I used organic unsweetened almond milk instead)
1/3 cup grape seed oil (or canola)
1/4 cup raisins
 
Preheat oven to 350F or 180C and prepare your muffin man. First, peel and chop your apple. Next, sift and mix all your dry ingredients together. In a separate bowl, whisk flax seeds and water until it gets thick and goopey, then add the other wet ingredients and the apple chunks, and mix well. Combine the wet with the dry and mix until just incorporated. Spoon the batter into the muffin tin and bake in oven for 20-25 minutes, or until a toothpick inserted comes out clean.

Again, please visit Mipa at her creative vegan website to not only see the original recipe but also to see her inspiring lifestyle and bakeshop.

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