Who’s the vegan muffin man ? Or should I say muffin lady ! That would be me, for today only. I love muffins, especially the blueberry kind. I use to splurge on the two dollar and nighty nine cent package ones in high school. My budget was low back then ;I would open the package and the smell alone would make me want to devour all of them in one big bite. I now know that the smell I was so mesmerized with was made of artificial chemicals and the blueberries were fake. I’m not getting all food snobby on “wunna” today “cause truth be told, I would eat them same muffins today if they didn’t make me fat.”
Now on to the key ingredient couscous ! I really don’t love it as a savory rice alternative. I will eat it if I’m running low on other staples, but truth be told, it’s not my favorite thing. I do like it as muffins,two words,it works. What I like about them is that the muffins hold together and are a bit fluffy without eggs and all the other tasty foods I gave up to walk this vegan walk. I’m laughing out loud because I know that there is someone reading this with their mouth open. Close “ya mout,” “I just expressing the views of Shernell and Shernell alone.”
Guess who’s book will soon be available for purchase on Amazon and other fine Caribbean establishments very soon ? ” Mine !”
It’s very different from all the books on the market and it has a strong Caribbean voice. All the recipes are off the charts delicious and it has full color photography throughout ! Although it has Caribbean recipes, you can find the ingredients at any supermarket. I also didn’t riddle it down with allot of dehydrated recipes and the recipes are quick and easy. I also didn’t forget to put in the black cake recipe.
To all who read this,”I love wanna badd !”
This vegan recipe is a work in process. They didn’t come out as moist as I would like them. Can you share on the Facebook page what you use to make your muffins moist instead of using butter ?
- 11/2 cups cous cous ground
- 11/2 cups blueberries
- 4 tablespoons olive oil
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom (optional)
- 1 cup water
- Ground the cous cous in your dry blade container
- mix all the ingredients in a bowl add in the water last
- Grease your muffin pan,then spoon the mixture in.
- Bake at 350 degrees for 45 min or until the muffins turn brown,then serve.