There have been a few occasions on Queer Eye, a.k.a. my therapy, when dreamy food and wine specialist Antoni has referred to an omelet or other food item as "rustic"--maybe it's a little asymmetrical or rough around the edges but in an endearing way. These muffins certainly have a rustic vibe, thanks to their base of whole wheat flour and the organic way they take shape when baking. Their bright flavor, courtesy of a generous supply of mixed berries, is anything but homely, however. Enjoy these whole wheat vegan muffins for breakfast or midday snack.
YIELDS 12 Muffins
- 3 1/4 cups all-purpose whole wheat flour
- 1/3 cup coconut sugar
- 1 teaspoon baking powder
- pinch of sea salt
- 1 cup unsweetened vegan milk (I used soy)
- 2 tablespoons apple cider vinegar
- 2 tablespoons flax meal
- 3 liquid ounces vegan butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups mixed berries
1. Preheat oven to 400°F. Grease a muffin tin and set aside. 2. In a large bowl, combine whole wheat flour, sugar, baking powder, and sea salt. 3. In a small container, combine vegan milk and apple cider vinegar. Allow to sit for a few minutes. Now you have vegan buttermilk! 4. In a separate bowl, create flax eggs: combine flax meal and 6 tablespoons of warm water. Allow to gel (a few minutes). 5. Combine flax eggs, buttermilk, butter, and vanilla. 6. Add liquid ingredients to dry ingredients. Stir just until combined. (Your batter will be rather stiff.) 7. Gently fold in mixed berries. 8. Equally distribute batter into muffin tin. Bake for 15 minutes. 9. Allow muffins to cool on a wire rack.
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Photos: Mary Hood Luttrell