Easy and Delicious
04/10/05 12:44 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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I made these yesterday morning, using 1 cup of rice milk soured with 1 Tablespoon of vinegar for the Column A dairy; 3 teaspoons of lemon peel (dried kind, sold as spice) as Column B flavoring, and a generous 1/2 cup of frozen blueberries as Column C add-in.
I tried baking some with paper liners and some with just Pam, and the ones with just Pam came out much better - the ones in paper really stuck and they didn't seem to get as brown. I baked them at 400 degrees. They were done after 25 minutes, but if you let them go another 3-5 minutes, they get sort of crunchy around the edges and on top and I really like that.
The best news of all was that I took half the batter (without blueberries) and put it in the fridge overnight. It made great muffins the next morning, too. Since 12 muffins is a lot for us to eat before they go bad, it's nice to know the batter will wait a while for us - and I can make a different flavor the second go-round.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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