Hello Rain + Vegan Apple Carrot Muffins.

Last night there was a massive storm which caused the sky to turn an angry grey. I could hear the wind howling and the trees swaying outside.


I went to go check on Yoshi and Luna, to see if they were OK and found Luna getting all excited watching the leaves dancing in the wind. Their latest passtime is trying to catch those annoying Summer flies but the sudden storm was something they hadn't yet experienced. However, her adventure on the balcony ended, the second i saw lightning.

Sorry, no fried kitties today, thank you!

The storm must have passed Düsseldorf because it turned out that J's flight from Dublin was delayed for about an hour and half, which meant he wouldn't be back till after midnight.

So to keep me occupied, i tried to bake Vegan Apple Carrot Muffins by All Recipes [dot] com for our road trip later.

I had some left over Apple Sauce from last night's Kartoffel Puffers [similar to oversized Hashbrowns but round] and instead of it sitting in the fridge and getting lost amongst all the other unfinished bottles, i thought i'd make something out of it.

I made some minor adjustments;

Vegan Apple Carrot Muffins

• 1 cup brown sugar 1/2 cup of brown sugar
• 1/2 cup white sugar
• 2 1/2 cups 1 cup white flour
• 1 1/2 cups whole wheat flour
• 4 teaspoons baking soda 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 2 teaspoons salt 1 teaspoon salt
• 2 cups finely grated carrots 1 Medium sized carrot - grated
• 2 large apples 3 Medium sized apples - peeled, cored and shredded
• 6 teaspoons egg replacer (dry)
• 1 1/4 cups applesauce 1 1/2 cups of apple saunce
• 1/4 cup vegetable sunflower oil

1. Preheat oven to 190˚C. Line muffin tray with paper muffin liners.

2. Grate Apples and Carrot. And don't forget to squeeze out the excess juice - you could always drink it later.

3. In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.

4. In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.

5. Spoon batter into prepared pans.

6. Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.

I had ordered a box of Egg Replacer when i got my Soja Schnetzels the other week because i had never cooked with it before and i was curious. Turns out be a great alternative to real eggs when baking especially if you're a Vegan or have simply just run out of eggs. You could of course use real eggs but then it would defeat the purpose of it being Vegan.

I tried baking Vegan Chocolate cookies using the Egg Replacer last week but they ended up being super sweet, so i wanted to make something else. Something that wouldn't make my teeth hurt.

And voila!

My first attempt to baking Vegan Apple Carrot Muffins. And i have admit, they tasted pretty good. Although maybe next time i'll use melted margarine instead of oil.

The inside was spongy and moist. And the fact that there's less sugar makes it perfect for an in-between snack coupled with a fresh cup of coffee. And i love that i can taste the cinnamon.

Cinnamon always seem to remind me of Christmas. Oh! How i miss cooler temperatures.