Babycakes Muffins!
October 30, 2009
I have to admit that I love cookbooks! I even read them in bed, yes that’s right, then I dream of sugar plums (vegan of course) dancing in my head . When I noticed that Babycakes bakery in New York City had a cookbook, I headed to Amazon right away! And voila 2 days later the newest addition to my library arrived.
The cover of the cookbook reads “Vegan, (mostly) gluten-free, and (mostly) sugar-free recipes from New York’s most talked-about bakery.” One thing that has kept me from doing much baking lately is most vegan recipes simply replace milk with soy milk and eggs with flax-eggs, all the while leaving a cup or more of sugar, and white flour. I prefer to ditch the processed sugar when I can and I also try to eat a gluten-free diet as well, makes my tummy feel better – happy tummy, happy me! The two recipes below use agave nectar, a low-glycemic sweetener from the agave plant and spelt flour is used in place of wheat flour. Spelt is not 100% gluten-free, but many people with wheat sensitivities are able to digest it comfortably. Most of the recipes use coconut oil described in the book as “high in omega-3 fatty acids, and packed with lauric acid, stores in your body as energy and not fat, and supports the proper function of the thyroid, thus stimulating the metabolism.” You need to melt the oil before you use it, it’s solid below 67 degrees. For the recipes below used sunflower oil as I didn’t have enough coconut oil on hand. Good news is coconut oil and agave nectar are both available at the local Superstore, and all health food stores.
So… how did the muffins turn out? DELICIOUS! Moist, light-tasting and not too sweet. Double-tested my my hubby and they got the two thumbs up 
Enjoy!
Baby Cakes Bakery – Blueberry Muffins
http://www.babycakesnyc.com/
Ingredients
2 ¼ cups whole spelt flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup coconut oil or sunflower oil
2/3 cup agave nectar
2/3 cup rice milk
2 tsp vanilla extract
1tsp pure lemon extract (I used the finely grated rind of 1 organic lemon)
2/3 cup blueberries, fresh or frozen (do not thaw)
1. Preheat the oven to 325. Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the oil, agave, rice milk, lemon and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until evenly distributed throughout the mixture.
3. Pour 1/3 batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin180 degrees after 15 minutes. The finished product will bounce back when slightly pressed, and a toothpick inserted in the center will come out clean
4. Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
Baby Cakes Bakery – Zucchini Muffins
http://www.babycakesnyc.com/
Ingredients
2 cups whole spelt flour
½ cup flax meal
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tbsp ground ginger
½ cup coconut oil or sunflower oil
¾ cup agave nectar
¾ cup rice milk
1 tbsp vanilla extract
2 cups shredded zucchini
1. Preheat the oven to 325. Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger. Add the oil, agave, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the zucchini just until evenly distributed throughout the mixture.
3. Pour 1/3 batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin180 degrees after 15 minutes. The finished product will bounce back when slightly pressed, and a toothpick inserted in the center will come out clean
4. Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
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