Florida finally saw some much needed rain the last few days but unfortunately there are areas that have gotten too much. This system is causing some serious flooding which makes driving dangerous and causes damage to property. Tropical Storm Debby has been a slow moving storm crawling along at 3 miles per hour and hovering over the entire state with some areas receiving as much as 5 inches of rain per hour. Time to make up your mind and move out Debby. Floridians can’t handle more than 3 days of overcast skies.
Since it was raining out and my computer was also down I decided to try some more vegan baking. Have you noticed how attached we have become to our computers? When they are not working it feels like something is missing, I felt lost. Luckily mine just need a bit of canned air to remove the dust from these tiny little vents that I had no idea even existed. They are up where the lid closes and when I found them and zapped them with air you should have seen the dust. This was causing my laptop to overheat and shut down. Use that canned air.
Ok, so back to the vegan baking. I wanted to use up some fresh cherries and also make muffins. I saw a Cherry Vanilla Muffin recipe on the Chef Dennis site and I wanted to make them as a thank you for his lovely guest post and beautiful tart last week. Thank you Chef!! I did try altering his recipe to vegan but my muffins just would not cook. I think it may have been the coconut milk that I used. In the end I figured it was best to use the recipe from the back of the box of EnerG Egg Replacer. I also used soy milk instead of coconut milk which is pretty thick. Yeah, they turned out and were light and airy. Not a bad job if I do say so myself. The muffins are not really very sweet and since my husband thinks they should taste like a cherry pie, I made a lemon glaze to drizzle over the top. That sweetened them up.
Recipe from Basic Egg-Free Muffins Ener-G Egg Replacer
1 2/3 cups flour
2 2/1 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon egg replacer mixed with 2 tablespoons water
1/1/4 cups milk (I used soy milk)
4 tablespoons oil
2 cups pitted cherries slice in half
Preheat oven to 400 degrees.
Sift the dry ingredients together. In a separte bowl combine the egg replacer with the milk and oil. Addto the flour and stirr until mixed through. Spoon into sprayed muffin tins and bake for 25-30 minutes until golden brown. Drizzle with lemon glaze if using. This will make 6 large muffins or 12 small.