Wednesday, October 5, 2011
Nutmeg Muffins
I have come to the conclusion that I'm a sicko. I have the worst DOMS in my hamstrings due to dead lifts. This happens every time, but this time they are SORE! The sick part...I love it. I know, what's wrong with me? Never mind, don't answer that.

So, I've been getting a lot of questions about the lemon pound cakes I made the other day. The main question is wether you have to use eggs. The answer is no. A really good friend of mine made a non-lemon version for her son's first birthday using egg replacer, since her little guy can't have eggs. It works, no problem. Well, out of curiosity, I wanted to know if I could use flax eggs. The answer is YES!

I changed these up quite a bit though with what I had on hand and since I was looking for something a little more mild and fall like in flavor, I decided to use one of my favorite spices...


Every time we go to a farmer's market during the fall, I start to crave those old fashion doughnuts with nutmeg. This is nothing like that, but it was my way of getting that flavor and it hit the nail on the head in my family's opinion. These were crispy on the outside. Tony and I wanted more of the bottoms, while Jay just wanted more! The crunchy, slightly sweetened exterior was so good!

They rose nicely, with a little lip on the outside that would be perfect for catching some glaze or frosting if you so choose...we chose not to. Ah...the freedom of choice...

The inside was so light and fluffy! I used Smart Balance Light instead of the Earthbalance from the pound cakes. I also added xanthan gum too. It changed the texture, but not in a bad way...just different, lighter and fluffier. No one would ever know these were gluten, dairy, egg and soy free.

Nutmeg Muffins
(makes 5 jumbo muffins, *10 regular muffins or a **regular loaf pan)

3/4 cup sugar
1 dropper NuNaturals vanilla stevia or 2 TBSP sugar
1/2 cup Smart Balance Light

3/4 cup gluten free AP flour (I used Bob's Red Mill)
3/4 cup brown rice flour (I used Bob's Red Mill)
1 1/2 tsp baking powder
1/2 tsp freshly grated nutmeg
1/2 tsp xanthan gum
1/4 tsp salt
2 TBSP flax meal mixed with 6 TBSP hot water (allow to sit for 5 minutes) or 2 eggs
1 cup coconut milk beverage (I used So Delicious)

Preheat the oven to 350 degrees. Spray oil into muffin cups.

In a mixing bowl, blend the sugar, stevia and smart balance light until mixed well and fluffy. Combine the flours through salt together in a bowl. Add the flax to the butter mixture and mix well. Next add the dry ingredients and mix well. Now, slowly pour the milk into the sugar mixture and mix well. Evenly distribute the batter into 5 jumbo cupcake cups and bake for 30-35 minutes. Allow to cool 5 minutes in pan and then remove.

*25-30 minutes for regular muffins
**40-50 minutes for loaf pan

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posted by Sarena Shasteen - The Non-Dairy Queen @ 6:00 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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