I’ve been procrastinating to write this post because I’m missing a photo of one of the muffin recipes. And not just any muffin recipe, my favourite muffin from the entire chapter! In hindsight this happened because I loved the muffins so much that I ate them all without realizing I hadn’t taken a picture of them yet. I held off writing this post because I intended to make another batch of the muffins this weekend so I could get a photo but I couldn’t find cranberries at the store. Since cranberries are what make the muffins so amazing I decided to hold off on making them again until I had cranberries. Okay, that’s enough excuses for one post. Here are my thoughts on the final three muffin recipes in the Muffin & Bread Chapter in Happy Herbivore Light & Lean.
Like I said in my last review of Happy Herbivore Light & Lean muffins, for all of the recipes reviewed today I used the gluten-free mix that is in the cookbook. Any gluten-free all purpose flour will work though as long as it has xanthan gum or guar gum in it. If your mix does not have either of these just add 1 tsp for every cup of flour you use.
Single Serving Blueberry Muffin, page 50
These muffins were good but I had to cook them for 10 minutes more than the bake time listed. This extra cooking time was a little frustrating because having the oven on for 30 minutes to bake two muffins (I doubled the recipe) felt like a waste of electricity. Even though I love the idea of single serving baking recipes, I prefer when these recipes cook in 15-20 minutes. Regardless of the baking time, these muffins were yummy and had a nice traditional muffin texture. My fiance also liked the muffin and gobbled it up. I probably wouldn’t make this recipe again though. When I crave blueberry muffins I’d opt for either my own recipe or for the Blueberry Yogurt recipe that I’m also reviewing in this post.
Ruby Chocolate Muffins, page 41
These muffins were the best. I loved everything about them. Like I already said, I liked them so much that they were all eaten before I realized I had yet to take a photo, whoops! Anyway, the best part of these muffins was the fresh cranberries that just popped with tart deliciousness when you bite into them. The tartness of the cranberries contrasted perfectly with the sweet chocolatey muffin goodness that surrounded the cranberries. I may or may not be drooling a little as I’m remember eating these muffins. My fiance also liked these muffins, however, I don’t think he loved them as much as I did.
Blueberry Yogurt Muffins, page 48
I started to make these muffins before I checked to see if I had all of the ingredients, so I had to leave out the lemon zest. This was probably a bad idea. I think the lemon zest would have added that extra special flavour that would have sent these muffins over the top. Regardless of my missing ingredient, these muffins had a perfect texture. They were soft and fluffy yet heavy and filling. I also had to bake these muffins for an extra 10 minutes past the recommended baking time but this didn’t bother me since I got 12 muffins out of that 30 minutes of baking. My fiance liked these muffins but did comment that they would have been better if their tops had been more crunchy.
And that does it for the Muffin & Bread chapter. Next is Sandwiches, Tacos & More!
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