March 30, 2013 by beccawittman
Yeah, I’m not a normal student. I get so insanely bored over breaks it’s not even funny(plus, I’m the only one out of the Blob – my group of closer friends – that is actually staying here for the break…yay).
On the other hand I’m planning on honing my hobbit skills over the break. Fun, right? Plus, I’ve got two new addictions(hello Howrse* and Pottermore*), a Greek tragedy to finish, and a ridiculously hard piano piece to learn(make that three).
And this is why baking exists! To solve the problem of the boredom, like I don’t have enough schoolwork.
Anyway, I joined the Daring Bakers! If you don’t know what they are, first of all, you should, and second of all, it’s basically a group of baking bloggers that gather. Once a month someone will “host” it and pick a baking challenge and everyone will go off and do a different rendition and – why, yes, I am late, how apt of you to ask!
Nor do I have any pictures at the moment, but hey, at least I did it, and they were yummy.
These are gorgeous and bright green with no artificial colorings – they’re colored by spinach you can’t actually taste. Bet you can’t guess what this month’s challenge was*.
(*It was hidden vegetables.)
Natural Mint Chocolate Chip Muffins
from Vegan Yack Attack
- 3¼ C.All Purpose Flour
- 1½ C. Sugar
- 2 tsp. Baking Soda
- 1 tsp. Sea Salt
- 1 C. Baby Spinach, Firmly Packed
- ½ C. Unsweetened Apple Sauce
- 2 Tbsp. White Vinegar
- 1 tsp. Vanilla Extract
- 1 tsp. Pure Mint Extract
- 2 C. Ice Cold Water
- ¾-1 C. Mini Semi-Sweet Chocolate Chips (depending on how much chocolate you want)
- ¾ C. Powdered Sugar
- 2½ Tbsp. Non-Dairy Milk
- 1¼ tsp. Mint Extract
Line two muffin tins with cupcake liners. Preheat oven to 350 Fahrenheit.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. In a food processor or blender, combine spinach, water, extracts, and vinegar until there are no spinach bits left in the mixture. Mix wet ingredients into the dry, making sure there are no dry pockets left, and add chocolate chips to taste. Bake for 15-20 mins.
Sift powdered sugar into a small saucepan and pour your non-dairy milk into it. Whisk together until there is no clumps and the mixture is almost clear, then add mint extract. Drizzle over muffin-cakes to taste.(Couldn’t decide whether these were cupcakes or muffins. ?)
And – to top it off – these are vegan! And healthy*!
*They’ve got spinach.
*I’m really flipping bad at potions.
*I’m really flipping good at obsessing over pixel horses.