So to come down off the more splurge-y type foods from the birthday party, I baked transition muffins! (Okay, basically I really just wanted to make them one way or another).
I made Happy Herbivore's Chocolate Zucchini Muffins - but with carrot instead of zucchini. I don't know what make me tinker with the recipe, since I had zucchini too, but hell why not. Maybe I was thinking about carrot cake. Actually it's not the weirdest thing I could have done since that also got me thinking about beet chocolate cake! I'm still going to make that someday.
I've made zucchini muffins before and these were just as moist and delicious. I couldn't help but eat one right away but I feel like they'll be even better tomorrow. I cut down on the sugar even more than Lindsay suggests - to about 1/4 cup - and added cardamom as well as the suggested cinnamon to play off the carrot. Half the batch has chocolate chips and half have chips and dried cranberries.
That's a less than stellar photo but I wanted to show off these silicone baking cups I got from work for a dollar! Actually, 50 cents. ACTUALLY, free, since G picked the book up for me. They came with a cupcake book (not vegan but some cool ideas) and 9 of these cups. I thought it would be a good time to try them out since I was baking without oil and shure nuff they just popped right out!
Has anyone ever used those?