Thursday, February 19, 2009

Why Not?

Well, it seems that I have successfully completed phase 1 of "Entry to Hell" - AKA second semester. The first major wave of assignments has passed, taking with it the overbearing amounts of stress my friends and I have been under, and giving me a little bit more "fun time" to bake away in the kitchen and play with my latest Bulk Barn goodies! Well, until I can kick the cat off my newest assignment mountain so I can start on that!
Today's "special" was inspired by Andrew's love for honey-roasted soy nuts and my (seemingly never-ending) supply of both chocolate hemp powder and TVP. I figured that hey, if oatmeal worked in muffins, and TVP has pretty much the same consistency, why not just make the switch? It ups the protein, the satiety level and general healthfulness of the muffin, tastes just as plain as the rolled oats do, and still keeps the fat level to a minimum. Plus, it's cheap - so even if they didn't turn out what did I really have to lose?
Well, it turns out that I didn't have to lose anything with these! They came out of the oven beautifully risen, studded full of peanutty-looking, glazed morsels and smelling deliciously of nutty chocolate (and yes, another good application of the otherwise nasty HempShake! Baking solves all, don'tcha know?). Not to mention they don't look at all like they contain - as mother dearest puts it - grey cardboard shreds. Nope, the TVP dissolves away into the liquids, leaving a tasty (though admittedly heavy and dense) morning treat. I divided the goods up amongst the huddled masses - my Dad et al on one hand, Andrew on the other, and the remnants from the batch probably winding up in the stomach of one particular co-worker of my mom's (who we swear is stalking her - or has cookie-radar built into his glasses!).
So here's to the end of one trial, the beginning of another, and changing things up in the kitchen - just because!
Silly Soy Muffins
Makes 15
1 cup TVP granules
1 1/2 cups 1% milk, warmed
1/3 cup canola oil
1 egg
1/3 cup (packed) brown sugar
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/4 cup chocolate hempshake powder
1/4 tsp salt
5 oz honey-roasted soy nuts (or peanuts, if you like)
  1. Preheat oven to 400F, grease or line 15 muffin cups.
  2. Place TVP into a bowl, cover with warm milk and oil and let stand 10 minutes.
  3. Stir in egg and brown sugar, set aside.
  4. In another bowl, whisk together flours, baking powder, hempshake mix and salt.
  5. Stir into the wet ingredients until just moistened.
  6. Fold in the soy nuts.
  7. Divide between the muffin cups.
  8. Bake for 20 minutes, rotating the pans halfway through baking time. Cool on wire racks.
Amount Per Serving
Calories: 207.0
Total Fat: 8.1 g
Cholesterol: 15.4 mg
Sodium: 48.3 mg
Total Carbs: 24.6 g
Dietary Fiber: 4.7 g
Protein: 10.2 g