Muffins Aren't Sweets

The weekend was pretty uneventful, just finishing up wedding details, catching up on sleep and baking in the kitchen. Sunday, we attended a birthday brunch with several friends. I took a chance and made a tofu quiche with asparagus and sun-dried tomato. The results were spectacular...



I started with FatFree Vegan Kitchen's mini-tofu quiche recipe, making several alterations. I added garlic powder to the tofu mixture and put it in a pre-made whole wheat crust. Baking time was somewhat of an experiment, but I ended up cooking the quiche for about 40 minutes. Next time, I may let it go a little longer. This is such an easy meal though, and quiche makes great leftovers (which we already ate up....last night for dinner). Everyone was pretty curious about the vegan quiche, so quite a few people gave it a shot, even though there was a similar egg and veggie dish there as well!

I also brought along two kinds of muffins. I tried out Celine's adaptation of Strawberry Corn Muffins from Have Cake Will Travel. It took some searching to find corn flour (versus cornmeal), but the result was a delicately sweet muffin brimming with strawberry goodness. I also made Lemon Poppyseed muffins from VWAV, which I've had before. Although the batter had kind of a funky texture this time (very frothy and bubbly...strange), they turned out beautiful as well (love the crunch from the poppyseeds and the subtle lemon flavor). I'm starting to suspect that my oven though is a bit hotter than it says, both batches came out a tiny bit browner than I would have liked.



These were breakfast this morning, and dessert last night (and probably the next few mornings and nights!). I figured, this doesn't count as junk food/sweets, they both have fruit and are called muffins. Right?