We admit it: We love vegan baked goods. Is it their moistness? Their sometimes-a-little-denser-than-traditional-baked-goods-ness? Their not-loaded-with-saturated-fat-that-makes-Us-saturated-with-fat-ness? Their no-milk-in-Our-milk-free-kingdom-ness? We are unsure. But We love them.
We had to be at Our office early early early Friday morning, so a student could take a midterm early. Like, 7:30. When We usually get there around 9:30, maybe 10--not that We're not up at 7:30, but We're usually drinking tea and bracing Ourselves to read Our e-mail (which We hate doing; always people needing stuffs in there) at that time. So We were inclined to believe We might be a little pissy that morning. Vegan muffins? Just what We would need. And indeed, they did help with Our pissiness when the student showed up 45 minutes late.
And all day long, We were a Dispenser of Baked Goodness, a Benificent Carbohydrate King. So happy to dispense Muffiny Joy! And? These muffins are good for the people, because they are made with half whole wheat, half white whole wheat flour; not too much sugar; monounsaturated fat; and raw whole cranberries, so all their cranberry-y goodness is preserved.
We ate the final muffin with almond butter and a banana for breakfast today.
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