How did it get to be Sunday already? This whole week, if not year, was just a big ol’ blur, but in between there were, at the very least, these delicious muffins for lunchbox business. Easy, ridiculously so!
I must admit I’m in a bit of a funk of late, and since time is without substance “of late” seems to have spread from days to weeks to months without my noticing until now. The most awful time of year is fast approaching and I’m not made of such stern stuff that it doesn’t loom large. All the cheer of baking projects, time at home and kitties to squash doesn’t always have a glamour to it when your brain is actively blanketed from the world. I’m hoping that with a move back to gym this coming week my mind will reset and my body will burst with all those happy brain squigglies. In the meanwhile, muffins certainly don’t hurt!
These are just super delicious and come together in a flick of the wrist. I love chunky baked fruity goodies and seeing a big snacktime morsel like this really perks the spirits by mid-morning. Man-thing usually isn’t a fan of fruity stuff but even he seemed to be satisfied by them. Spices and other such flavours really help bring these munchies to a more elegant state of being. One of my new favourites was cutting them up and heating them with some soy milk in the microwave as a bread pudding type dish: best pre-bed snack ever!
Ingredients (makes 11)
- 1 cup pumpkin purée
- 1/2 cup ground flaxseeds
- 1 cup GF oat flour
- 1 TBSP cinnamon
- 2 tsp ginger
- 1 pear, diced finely
- 1/2 cup sugar/sweetener
- 1/2 cup soy milk
- 2 TBSP apple cider vinegar
- 1/3 cup pecans, measured then crushed
- 1/4 cup dark chocolate sprinkles/choc chips
- 1/4 cup pear purée
- 1/8 cup strong coffee
- 1 tsp vanilla essence
- 1 tsp ginger
- 2 tsp cinnamon
- Preheat the oven to 180C and spray muffin liners.
- Mix the soy milk and apple cider vinegar and let it sit for a few minutes to curdle.
- Mix the dry ingredients in one big bowl, then add the rest of the wet ingredients to the curdled soy milk. Mix wet into dry. Fold in the choc chips and nuts.
- Scoop into the muffin liners. Mix the topping, then scoop evenly on top of the muffins.
- Bake 30 minutes.
- Mix frosting ingredients and chill, meanwhile.
- Spread when the muffins are completely cooled.
- 1/2 cup pear purée
- 1/3 cup almond butter
- 1 tsp vanilla essence
- Optional: sweetener to taste
Nom nom nom! And so easy to bash together that if you have the ingredients in the house there’s no real excuse not to go crazy and make these on the fly, even before work if you’re that sprightly. Time getting dressed and ready could not be sweeter if you have these monsters to greet as you swan out the door. I must admit my breakfast rut is very much over, thanks to a hearty shipment of NuNaturals drops which make my smoothie bowls extra heavenly, but there’s always second breakfast to consider, and I don’t think my first work would appreciate the constant whirr of the smoothie machine. Muffins are much less conspicuous 😉 Stuff like the glorious almond butter frosting, however, is going to be a short-lived treat. Man-thing and I are officially in savings mode, following the course of prudence over splashing. Admittedly we do live within our means but that could be done much more efficiently, so it’s less food shopping for me and more budgeting for us. For the blog this may mean some pauses here and there whilst I figure out how to re-arrange my ideas folder to frugal first and fancy say 10 years down the line, but eating vegan and cheap is not exactly a hardship when everything is so damn tasty. It also turns out it’s World Vegan Day today! Man-thing and I went out to do a splash of (prudent) shopping and decided to splurge on sorbet (let’s not get bogged down by technicalities, here). Unfortunately it was so gross and processed that I’ve handed over the whole tub to Man-thing’s munchies and am nursing a bottle of water to get the foul taste out of my mouth. Veganism is so many things to me, but one of them is definitely a focus on more natural, whole products. Which may sound boring but any time I do actually eat store-bought, packaged foods it never tastes as good as if I were to make something myself from scratch. In fact, I have a helluva hankering for some proper ice-cream now just to scrub my brain clear of this nonsense! In better news, my foster kitties are back home! 😀 I took them back to the shelter for the week so that they could get more round-the-clock care since half the batch had sealed eyes that needed to be cleaned and pried open every few hours to prevent them from forming adhesions and causing a more permanent state of horror. Luckily they are looking much better and are just damn adorable! I love older cats, teens and kitties, so these guys returned are infinitely more cute than when they were newborns. Personalities abound, and even Mishmash (above) has regained her sense of attitude and is even fighting her much bigger brothers ❤Mom cat Piper seems rather resigned to the fact that they are so big now that there’s no escape. She used to jump onto the chair to get away from them but now they even scale the cat tree, so she seems miserable. Can’t blame her since they are a handful, but oh so cute! The eye treatment has left some of them with a weird discolouration of the eyes, so I’m taking them on Monday to the vet for a checkup, but they are definitely not blind, so that’s a relief. Ziggy (below) is turning out to be a super fluffy cat, however, so I can see my own eyes taking a beating with allergies, especially since he seems to love me and want up close and personal cuddles whenever I come into the room.