Sunday, April 1, 2012
Vegan Muffins masquerade as Cupcakes
Banana-Coconut with Vanilla Frosting
Preheat oven to 350
Prepare Muffin pan for 10
Toast a cup of grated coconut in a dry hot skillet on low-set aside
Place 1 TBSP FLAX meal in 1/4 C warm water set aside
Add these ingredients to a VitaMix, beverage blender or food processor:
1/3 C softened Vegan Buttery Spread, Coconut Spread or Shortening
1 TBSP Vanilla Extract
1/2 ripe Banana
1/2 C Plain or Vanilla Vegan beverage (Rice, Almond, Soy, Hemp, etc.)
1 TBSP Flax Meal in 1/4 C warm water.(this is far better than using EGG)
1/2 Cup Sugar
1 TBSP Raw Agave or Maple Syrup
2 tsp Water
Whisk the following in a bowl to blend well
1 1/2 C Unbleached White Spelt Flour or Plain unbleached flour.
1 1/2 tsp Baking POWDER
1 1/2 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Allspice
Add blender ingredients to dry ingredients with a hand mixer just until blended.
Fill muffin cups to 3/4 fill
Large 20-25 min
Test press: if it springs back they are done.
Remove from muffin pan promptly and allow to cool
Frost then dip/swirl the muffin top in a bowl of toasted coconut
For these I used the always great PAMELA'S FROSTING
WHEAT FREE-GLUTEN FREE
Just to display a store bought icing to use for convenience.
Basically if you read the ingredients that is a frosting recipe in itself.
SPELT flour- Once you start using Spelt flour you won't want to use any other. The same goes for Spelt Pasta.
It is nearly double the price of wheat flour.
When I am getting low I will blend Spelt 50-50 with my unbleached Wheat flour.
I prefer the lighter Unbleached-White Vita Spelt.
When I share my baked good with people they always comment on the great flavor.
Half the credit to the Spelt flour in the simple recipe. It feels energizing.
BENEFITS: higher in protein,flavor and is easier to digest.
As a chef/baker I have been using Spelt flour for 15 years.
Read all about Spelt here: