|Total Time||45 minutes|
Healthy yet filling, these muffins are great for breakfast and brunch. Alanna used to tote one to class every morning, but after letting her classmates have a taste, she ended up having to bring enough for everyone sitting around her. Now, we “forget” to tell people when we’ve made them, and we keep them for ourselves.
|1¼||cups soy milk|
|2||tea bags of chai tea|
|½||cup rolled oats, plus extra for sprinkling|
|2||tsp. vanilla extract|
|1½||cups whole-wheat flour|
|¾||cup light brown sugar|
|3||tsp. baking powder|
|½||cup chopped dried figs|
|1||egg, lightly beaten|
|6||Tbsp. canola oil|
Culinate editor’s notes: You can use almond milk, rice milk, or regular milk in place of the soy milk. Let the tea bags steep for 3 to 5 minutes, not just one. Whole-wheat pastry flour makes for a lighter but still wheaty-tasting muffin. If you don’t have dried figs, any moist dried fruit will do; try prunes or dried cherries. Chopped nuts would be a nice addition, too. And check the muffins after 15 or 16 minutes; they may well be done by then.
Related article: Budgeting for good food
This content is from the book The Frugal Foodie Cookbook by Alanna Kaufman and Alex Small.
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