In our household there always has to be something to nibble for every possible tea time and every possible evening tea before bed time snack.
The other day I came home from work late had exactly 2 hours to make supper before my parents got home, which I just managed to make in the nick of time. My mother always says she is old and has to eat at set times otherwise she starts to shake. My father craves food so bad that he gives himself a headache which is fun to watch because the headache gets stronger when he uses shiny cutlery and the light reflects off it. I really should buy him a kids set of plastic Dora the Explorer cutlery.
Anyway after I painfully washed all those dishes and had just thrown myself onto the bed my mother asked what about those muffins you promised and of course my father couldn’t just let sleeping dogs stay where they should be. He added his 5 cents worth.
Yes, he was also lissing for a lekker muffin, but please dear God nothing with chocolate in and nothing with icing. You know I can’t handle sweet things… I am not sure who he was directing this statement to, but I stopped listening at nothing with chocolate… his so boring with all his plain vanilla cakes and healthy muffins. Live a little.
I came across this recipe in Cara Reed’s vegan baking book and when I saw coffee in the name, I knew I just had to try it out.
These muffins were easy to make and I got to try out my new muffin tins. The last time I posted about my old family heirloom muffin tins , people complained that I was poisoning my family and that they were horrified. I really really want to see someone’s kitchen where there isn’t at least 1 old ancient nearly starting to rust cake pan.
I mean if I was poisoning my family, I am doing a really bad job of it. Shouldn’t poisoning them make them eat everything I put down on the table in front of them and then still ask for me????
The muffins were so soft and moist, so soft in fact that when my mother walked past them and saw them chilling on the cooling rack she couldn’t stop poking them and asking me am I sure that they are baked through… when I said yes… she again asked me am I sure, did I use a tester to double check. Hello of course, but as usual doubt crept in and I was too afraid to offer them to anyone in case they were still gooey in the middle. But alas they were all cooked.
The fun part was the icing, drizzling it in all directions, a good deal of it landed on the floor, table and cupboards and jeepers, I never knew royal icing was a killer to clean once dry. Next time I am going to ice them outside…less cleaning up for me.
- 2 x cups cake flour, sifted.
- ½ x cup light brown sugar.
- ¼ x cup castor sugar.
- 2 x tsp baking powder.
- 1 x tsp bicarbonate of soda.
- ½ x tsp salt.
- 1 x tbsp. crushed flax seed.
- 1 x tsp xanthan gum.
- 1 x tsp cinnamon powder.
- ¼ x tsp nutmeg powder.
- 2 ¾ x cup soy milk.
- 1/3 x cup oil.
- 1 x tbsp. apple cider vinegar.
- In a bowl, mix together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Combine the wet ingredients with the dry and whisk till well combined.
- Lightly grease a muffin tin.
- Fill each muffin with about ¾ of the way.
- Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the cake tester comes out clean.
- Allow the muffins to cool for 5 minutes in the tin before turning out onto a cooling rack and allowing to cool completely before icing.
Ingredients for the icing:
- 1 x cup icing sugar, sifted.
- ¼ x tsp vanilla essence.
- 4 x tbsp. soy milk.
- Whisk everything together till nice and smooth.
- Pour into a icing bag and cut off the tip.
- Drizzle over each muffin and allow the icing to set