Author: Camilla V. Saulsbury
It’s hard to find anyone who doesn’t love a good muffin. The
quintessential quickbread, they are portable, pre-portioned and infinitely
variable treats – and depending on the recipe, they can invoke feelings of
angelically healthy sainthood, decadent sin or devilish spice. Most common
renditions of the classic muffin rely on eggs, milk, or both, but not all of
them – as author Camilla V. Saulsbury points out in her book 150 Best Vegan
Muffin Recipes.
Vegan Muffin is a great resource for any muffin
man (or woman) to have in their collection, from those who have never set foot
in the baker’s kitchen to those who can whip out a dozen with their eyes
closed. The book begins with a 20-page primer on muffin baking in general, from
tips for Muffin Mastery (p. 6) to the
equipment and ingredients you’ll need to achieve your ideal results. While the
ingredients section of the introduction is specified as “vegan”, anyone can –
and should – glean the information should the need to reduce or eliminate
animal products from cooking or baking arise. If you only choose to read one
portion of the preamble, though, make it Muffin
Mastery. It was in this section that I learned the tricks to adapting
recipes for different tin sizes and freezing muffin batter for a-la-minute
baking – two tips that have made me a veritable “muffin queen” at home. Not only
are all the recipes in Vegan Muffin free of animal products (and thus,
two major allergens – egg and milk), but Saulsbury shares so many interesting variations on the theme that it’s almost impossible
to get bored. Not “preachy” or belabouring the vegan views, the focus of the
book is to share tasty and generally nutritious options everyone can enjoy
together.
The recipes in Vegan Muffin are generally divided
by their intended time of enjoyment: Breakfast
(43), Coffeehouse (85) (AKA breaktime),
and Lunch and Supper (113). At the
end of the book is a chapter on Global
Muffins (155), which definitely brings into light just how variable the
simple quickbread can be. Saulsbury also includes a chapter with her Top 20 Muffins (21), which includes the
mother recipe for Best Basic Muffins (22).
In general, all the ingredients
Saulsbury calls for are relatively inexpensive, easy to find in decently
stocked supermarkets, and often already found in many a pantry these days,
putting to rest the argument that veganism is too complex or expensive a
lifestyle.
Lemon Poppy Seed Muffins (p. 28) |
Chocolate Avocado Muffins (p. 98) |
Enjoying a freshly baked muffin was never an experience
solely for the omnivorous crowd, although traditional bakeries and cookbooks
can make it seem that way. A delicious variety of tastes and textures await
anyone who picks up a copy of Camilla V. Saulsbury ‘s 150 Best Vegan Muffin
Recipes – you need only pick one and get into the kitchen!
Available on Amazon
Available on Amazon
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