Saturday, October 18, 2014

Vegan Orange Coconut Muffins



Last night I made Vegan Orange Coconut Muffins, flavored with a little orange extract.

Whenever I bake, something always goes wrongmaybe not horribly wrong but at least slightly wrong. Last night was no exception. I ended up spilling pretty much an entire bottle of orange extract on the floor. I had to drive to Winn-Dixie to get another, which was kind of a pain, but I must admit, now that I've safely returned from Winn-Dixie, that the mishap had its upside: The kitchen smelled delicious.

While the muffins were baking, I did some peaceful, easy little chores, like winding the clocks and brushing our very large, ball-shaped cat, Leroy, whom Rob has recently taken to calling "Mr. Hunky."

"Just relax, Mr. Hunky," I was saying.

When the muffins were done, I ate one in the living room while watching an episode of The Rockford Files in my pajamas.

Rob likes to make fun of how lame I am. Last night he got home around 10 and I told him about my evening: "I ate a muffin and watched Rockford with a bunch of cats," I said as we stood in the curiously orangey-smelling kitchen.

Rob grinned and replied, "Now that's partying Leslie-style!"

Vegan Orange Coconut Muffins

Ingredients:

1 tablespoon ground flaxseed
3 tablespoons water
1/4 cup melted vegan butter
1/4 cup sugar
1/3 cup orange juice
1/3 cup almond milk
1 teaspoon orange extract
11/2 cups flour
1/2 teaspoon baking soda
11/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup coconut
1/3 cup canned mandarin orange sections, chopped small

Topping:

2 tablespoons melted vegan butter
3 tablespoons sugar

Directions:

In blender, mix the flaxseed and water until thick and creamy. Add the flaxseed mixture to a large bowl. Add the butter and sugar and mix. Add the orange juice and almond milk and mix again.

In another bowl, whisk together the flour, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients and mix until just blended. Gently fold in the coconut and mandarin oranges.

Pour into a lined muffin tin and bake at 375 degrees F for 20 minutes or until slightly browned on top.

When the muffins have cooled, dip the tops in melted butter and roll in sugar.