In her song "Sidecar," singer-songwriter Kathleen Edwards once sang about making someone "breakfast in bed, coffee and juice." But these days she's making breakfasts for many more people at her new coffee shop, Quitters, in Stittsville.
Today on All In A Day at 3:40 p.m., Edwards reveals the ups and downs of running Quitters to Alan Neal, and she's also revealing the recipe for her vegan morning glory muffins, which was adapted from a recipe by one of her favourite chefs, Isa Moskowitz.
Kathleen Edwards’s vegan morning glory muffins
- 1 cup all-purpose flour.
- 1/2 cup sugar.
- 1 1/2 cup red bran.
- 1 tsp baking soda.
- 3 tsp baking powder.
- Dash of salt.
- 1 tbsp cinnamon.
- 2 tbsp molasses.
- 2 tbsp vanilla extract.
- 1/4 cup canola oil.
- 1/4 cup applesauce.
- 1 cup almond milk.
- 1 tbsp apple cider vinegar.
- One to three of the following items: 3 ripe bananas, mashed; 1/4 cup diced and dried: dates, apricots, cranberries, raisins, frozen blueberries (small wild blueberries work best); crushed pecans, sunflower seeds, walnuts, unsweetened shredded coconut.
- Preheat oven to 350 F.
- Combine flour, sugar, red bran, baking soda, baking powder, salt and cinnamon. Set aside.
- In a separate bowl, combine molasses, vanilla extract, canola oil and applesauce.
- In a separate bowl, add apple cider vinegar to almond milk and let curdle for 5 minutes, then add to wet ingredients.
- Once wet ingredients are blended, add to dry ingredients with a spatula or hand mixer, then the party starts. Add one to three of the ingredients listed to make your favourite combination. All these items work beautifully in the muffin mix.
- Bake for 22-25 minutes until top feels firm but still slightly spongy.