October 27th, 2006

Freezing muffin batter?

Awhile back, I took Vegan with a Vengeance out of the library. I loved it and intend to buy it when money's less tight, but in the meantime, I have a question about something I recall reading.

If I remember correctly, she said that you could pre-make muffin batter and freeze it in individual muffin papers. Then they could be baked by added a couple extra minutes onto the cooking time. Is this right? I'd love to make myself warm, fresh muffins for breakfast now that's it's starting to get cold! Plus, it's just me, and I wouldn't be able to finish a whole batch of muffins before they went stale.

Thanks!

Cherry Bread Pudding

This was inspired by the bread pudding recipes in "The Vegetarian Meat and Potatoes Cookbook". The measurements are approximate because I made this on the fly. Feel free to experiment with other fruits. This makes a small recipe (about an 8 x 8 pan), you might want to double it for a 9 x 13 pan.

Cherry Bread Pudding

6 slices of bread cut into cubes
about 1 c dried cherries
6 oz silken tofu (half an aseptic brick)
1 c soymilk (or mixture of soymilk and soynog)
1/2 c brown sugar
1/2 tsp stevia (if you don't have stevia, add about 1/2 c more of sugar)
1 tsp cinnamon
1 tsp almond extract
2 tbs melted margarine or canola oil

Place bread and cherries in pan. Combine remaining ingredients in a blender and puree until smooth and uniform (ie, no white tofu bits left). Pour over bread and let sit about 1/2 hour so bread can soak up the puree. Bake 30 minutes in a 350 degree F oven.

Sorry for the lack of a photo. I never think to bring my camera to the kitchen.