Friday, March 28, 2014

Hazelnut, Black Tea, and Pear Muffins

It's Friday! There's no better way to start the day then with a cup of tea and some delicious muffins. Heck, I think muffins are appropriate for any day of the week.

If you're more of a beer on the weekend kind of person than tea, I suggest you pop on over to Beer Book Month today. They're hosting a huge giveaway where you can choose your own prize.

Happy weekend everyone. Take a load off. You deserve it.

Hazelnut, Black Tea, and Pear Muffins
Excerpted from Cheers to Vegan Sweets by Kelly Peloza



Not nearly as strange as they sound, sweet pears and hazelnuts complement the earthy flavor of black tea in these muffins.

1 cup (135 g) hazelnuts, chopped
1 cup (235 ml) hazelnut or other non-dairy milk
2 black tea bags (1 for steeping, 1 for incorporating into the dry ingredients)
3 cups (375 g) flour
½ cup (100 g) sugar
1 tablespoon (14 g) baking powder
¾ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon salt
¾ cup (180 ml) non-dairy milk
1 teaspoon apple cider vinegar
3 tablespoons (45 ml) maple syrup
2/3 cup (160 ml) canola oil
½ teaspoon lemon zest
2 teaspoons (10 ml) vanilla extract
1 pear, chopped

Preheat oven to 375°F (190°C, or gas mark 5).

Spread the hazelnuts on a baking sheet and toast until fragrant, 8 to 10 minutes. Once cool enough to handle, rub the skins off with a hand towel or paper towel. Chop the hazelnuts finely, leaving a few chunky pieces. Reserve ¼ cup (29 g) chopped hazelnuts for garnish.

Heat 1 cup (235 ml) milk and steep the black tea bag for 5 minutes. Set aside to cool.

Combine the flour, sugar, baking powder, baking soda, cinnamon, contents of the unused black tea bag, and salt in a large mixing bowl. Combine the apple cider vinegar with ¾ cup (180 ml) nondairy milk and let sit for a couple of minutes until it begins to curdle.

Make a well in the center of the dry ingredients and pour the apple cider-milk mixture in the well. Add the steeped milk (discarding the tea bag), maple syrup, canola oil, lemon zest, and vanilla. Stir everything together until just combined. Add the chopped pear and ¾ cup (87 g) toasted, chopped hazelnuts. Fill each muffin cup to the top, then sprinkle the remaining ¼ cup hazelnuts evenly over the muffins. Bake for 15 to 18 minutes, let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

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Cheers to Vegan Sweets!

This innovative vegan baking book features 125 deliciously fun drink-inspired dessert recipes. It’s a cookbook that takes readers on a delicious tour of cafés, cocktail bars, and lemonade stands, where all the drinks come in dessert form. Imagine your morning vanilla hazelnut mocha re-imagined as a muffin, or relax on the beach with a margarita biscotti, or stop by the bar and order your brew in Guinness cake form. Instead of sipping your drink, now you can indulge in it!

Author and vegan baker extraordinaire Kelly Peloza has carefully formulated each recipe to deliciously highlight the flavors of its drink counterpart. From Apple Cider Doughnuts to Chai Spice Baklava to Gingerbread Stout Cake, you’ll be amazed at how deliciously well your sips transform into sweet, satisfied—and vegan!—bites. And with alcoholic- and non-alcoholic recipes, you’re sure to find something perfect for every party and special occasion.