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Friday, January 27, 2017
Today's guest post recipe is courtesy of sister chefs Heather and Jenny at Spork Foods. It will make approximately 1 dozen.
Oatmeal Muffins with Pistachio Streusel Topping Recipe
1/2 cup vegan butter
2/3 cup evaporated cane sugar
2 tablespoons maple syrup
3/4 cup vegan sour cream
3/4 cups almond milk, curdled with 1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1 1/4 cup un-bleached all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 teaspoons ground flax seeds
6 Setton Farms Pistachio Chewy Bites, roughly chopped
Streusel Topping Ingredients:
2 tablespoons evaporated cane sugar
1/4 cup chopped, Setton Farms roasted pistachio kernels
1 tablespoon vegan butter
1 tablespoon un-bleached all-purpose flour
1/4 teaspoon, ground cinnamon
Dash sea salt
1 tablespoon rolled oats
Pre-heat oven to 350°.
In a large mixing bowl, or electric mixer with a paddle attachment, cream together 1/2 cup butter and 2/3 cup sugar. Add maple syrup, sour cream, almond milk, vanilla extract and blend until uniform.
In a large bowl, combine flours, oats, baking powder, baking soda, salt and flax seeds. Whisk to combine. Add dry ingredients into wet ingredients and whisk until just mixed and uniform. Fold in Setton Farms Pistachio Chewy Bites. Set aside.
To create topping, pulse sugar, pistachios, butter, flour, cinnamon and sea salt in a food processor. Fold in oats. Set aside.
Grease a cupcake pan. Fill each cup with batter until 2/3 full. Top each muffin with streusel.
Bake 26-28 minutes, or until a toothpick comes out clean. Let cool at least 15 minutes before removing from pan.