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On Facebook, I referred to today’s baking spree as “Muffinocalypse 09.” I woke up this morning and decided that the way to kick off Veganmofo was muffins. I had promised Friendboy more muffins earlier this week, and had specifically promised pear-butterscotch and apple-pumpkin, and that’s what I delivered.

The first batch was pear-butterscotch, using the accidentally vegan butterscotch morsels sold at Food Lion, previously featured in my chocolate-butterscotch chip cookies. I used a basic non-vegan apple muffin recipe as a jumping off point, but I feel totally comfortable calling this “my” recipe, because the only things the final recipe had in common with the original were flour and sugar.

2 cups unbleached all-purpose flour
2 tsp baking powder
½ cup vegan white cane sugar
¼ cup light brown sugar
½ tsp salt
½ tsp ground cinnamon
1 tsp ground ginger
1 cup plain soymilk (or non-dairy milk of your choice)
¼ cup vegan margarine, melted
1 pear
1 tsp lemon juice
¼ cup pear puree
1 ½ cups of vegan butterscotch chips, divided (1 and ½)
1 TBSP spiced rum

PEAR PUREE
1 15-oz can of halved pears in juice
1 TBSP vegan white sugar

Peel and chop your pear. Put in a covered bowl with 1 tsp lemon juice to prevent browning and stick it in the fridge. Make your pear puree—break up the pear halves in a 15-oz can of pears and place them in your food processor or blender, along with about 2 TBSP of the juice from the can and 1 TBSP white sugar. Process until relatively smooth—a few lumps are fine. Combine the flour, baking powder, salt, cinnamon, and ginger in a large bowl. In a medium-size bowl, mix together the white sugar, brown sugar, and vegan margarine. Add ¼ cup of the pear puree and mix, then stir in the 1 cup of soymilk. Slowly add the wet mixture to the dry mixture, stirring as you do to combine. If the batter seems too dry or sticky, add another tablespoon or so of the pear puree. Fold in the chopped pears and ½ cup of butterscotch chips. Cover the batter and set it aside, it’s time to make butterscotch sauce.

Now is a good time to start preheating your oven to 400 degrees. On your stovetop, rig up a double boiler—if you don’t know, it’s a saucepan of water topped with either a metal bowl or another saucepan with ingredients in it. Bring the bottom saucepan to a boil, and put 1 cup of butterscotch chips and 1 TBSP of spiced rum in the top saucepan. I strongly recommend a nonstick saucepan on top. Stir the contents of the top saucepan continuously until the butterscotch chips have melted down completely into a sauce. Add this sauce to the muffin batter and stir once or twice, just enough to swirl the sauce through.

Spoon your batter into your muffin tin—should make twelve regulation-size muffins. Bake for twenty minutes, or until a toothpick inserted comes out “clean”—for our purposes, this means without uncooked batter, because there WILL be melted butterscotch on the toothpick. As tempting as these might be to eat right out of the oven, let them cool before removing from the muffin tins, as the butterscotch becomes extremely hot.

The second batch of muffins essentially followed this recipe from Diabetic Living, with the following changes: 1 ripe mashed banana in place of the two eggs, vegan buttermilk (soymilk + lemon juice) in place of the buttermilk, 1/2 cup of brown sugar instead of 1/4 cup, and 3 tablespoons of rolled oats instead of 3 tablespoons of wheat germ. I had no wheat germ in the house.

As you might expect from only 1/3 cup of applesauce, these muffins aren’t very apple-y. Next time I would definitely add some peeled, chopped apples to the mix to up the apple factor. But with only 2 tablespoons of oil and 1/2 cup of sugar, these are pretty healthy muffins. And I can be honest with myself: the main ingredient in the other muffins is essentially candy. The pumpkin muffins are not dessert masquerading as breakfast.

After so much muffin-tasting, my stomach sort of hurt, so I went super-simple for dinner. Vegetable soup with diced tomatoes, great northern beans, green peas, carrots, garlic, a Telva vegetable broth cube, crushed red pepper, and cracked black pepper. And the most important bit for an irritated tummy:  saltines.

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