Elixers and Edibles

I'm a big fan of teas...black teas, red teas, green teas I love them all. My red tea love is thanks to my editor Jeni. She sent me a big box of assorted teas one day, and its been love ever since. I've been drinking teas for my entire life, and it was my habit to brew a cup, and smoke a cigarette while it cooled. Then of course I would smoke another as I drank the tea. I was a bit concerned that when I decided to quit smoking I would have to quit my tea habit as well. They say to help break a bad habit you should disassociate yourself from whatever reminded you of it. It was a struggle, but my love of tea refused to be put aside.

I now have a new habit to replace the smoking habit while my tea cools. I run a mile on my treadmill. It takes about as long (10 minutes) and it seems to be a bit better for me than nicotine.

The tea was the elixer of this post, and now for the edible.

I was in Royal Oak this morning (one of the trendier, hip areas of suburban Detroit) and I happened upon a shop called 'Bean and Leaf' Intrigued, I stopped in. They had a whole wonderful list of coffees and a wide range of teas...some sinful looking breakfast cakes, bagels, pastries, meat and egg filled goodies... I know I have mentioned that I am a vegetarian, but its been argued that I'm a vegan.. I don't indulge in eggs and I try and avoid dairy except for the occasional cheese I can't seem to shake (everyone has a weakness) So I'm either a lousy vegan, or a strict vegetarian...I prefer strict vegetarian. Anyways, they had a vegan blueberry muffin that I grabbed as soon as I saw it (twas the last one) and it was wonderful! It's very similar to the breakfast cake I posted earlier, but I found the recipe to the muffin if anyone would like it.

The world needs more meatless breakfasts, so if you have a favorite to share please do! These are not for the calorie conscious! Although if you were to indulge in one, I won't peek. They freeze wonderfully too!

Vegan Blueberry Muffins

Ingredients:
3/4cup vegan sour cream (tofrutti makes a very nice version of this, that you can find at most Trader Joes)
1/2 cup water
2 Tblsp lemon juice
1/3 cup unbleached cane sugar
2 Tblsp soft vegan vegetable spread, or vegetable oil (just read the label, it will say if it has dairy)
1 1/3 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh or unthawed frozen blueberries
Directions:
Preheat the oven to 400 degrees & oil the muffin pan
Mix the sour cream, lemon juice and water in a large mixing bowl
Beat in the sugar and vegetable spread or oil
Mix together the dry ingredients
Mix the dry ingredients into the wet quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
Gently fold in the blueberries
Fill muffin cups 2/3 full
Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
Remove the pan from the oven, and cool on a rack for 5 minutes Better if cooled for a few more minutes.
Run a knife around the edges of the muffins & turn them out on the rack.
Allow to cool for a few more minutes, if you can, before devouring.

If you use paper liners, make sure you let them cool AT LEAST an hour. Otherwise the paper WILL stick to the muffin. If you like your muffin warm, after you take the paper off, wrap it in a slightly damp paper towel and warm in the microwave for about 30 seconds.