Yesterday has been another Meat Free Monday and I didn't only want to concentrate on regular warm dishes, but on dessert as well. As a lot of desserts ask for eggs, butter and milk you can cook and bake them for vegetarian friends, but not for vegans. The muffins I am showing you today are vegan but don't sacrifice any flavor. Another plus is they are baked without sugar but maple syrup and light agave nectar. These two natural sweeteners are pretty low on the glycaemic index so you won't get super hungry after eating them, because maple syrup and agave nectar won't increase your blood sugar level as much as regular sugar does.
The recipe is from Gwyneth Paltrow's cook book "My father's daughter" or "Notes from my Kitchen Table", as the UK version is called. I know what you might be thinking right now. "An actress writing a cook book? How is that going to turn out?" I came across it a few months ago in a book shop and got curious. As I started skimming through, I found that a lot of the recipes sounded very interesting and good. I also liked the idea of using healthier alternatives in some recipes and bought the book. When I started cooking the recipes at home I was immediately falling in love. All the recipes I have been trying so far (almost all of them) have worked wonderfully and tasted great. Another positive aspect is that Gwyneth not only indicates the preparation time, but splits it in active and total preparation time so you can choose your recipes depending on how much time you've got.
Here's the recipe:
1/2 cup (125ml) soy milk
1/2 cup (125ml) vegetable oil (I used rapeseed oil)
1/2 cup (125ml) maple syrup
4 tablespoons light agave nectar
2/3 cup (100g) white spelt flour
3/4 cup (125g) whole spelt flour (make sure the cup is packed)
2 teaspoons baking powder
1/2 teaspoon fine salt
300g (10 oz) strawberries (the original recipe uses blueberries, but you can substitute any fruit you like)
Yield: 12 muffins; Active preparation time: 15 minutes (20 if you chop strawberries); Total preparation time: 45 minutes
1) Preheat the oven to 190°C (375°F) Chop the strawberries.
2) Place the dry ingredients in a large bowl and combine.
2) Combine the wet ingredients in a separate bowl. Stir the wet ingredients in the dry until just combined. Be careful not to beat the dough too much.
4) Fold in the strawberries. Divide the dough equally between the muffin cases. Bake in the oven for 25-30 minutes until a skewer comes out clean.
© Copyright: Gwyneth Paltrow "Notes from my Kitchen Table", healthier version of the blueberry muffins, p. 230
Here's how mine turned out:
These muffins are not as sweet as regular muffins when you bake them with sugar. Don't expect them to be really sweet, they are a little more savory. If you are looking for muffins that are not sticky-sweet, these are perfect for you. Make sure you are using spelt flour. It is a little different in taste, but it is easier to digest although not gluten-free. If you are looking for gluten-free muffins, try substituting buckwheat flour.
Have fun trying!
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