This month Dom at Belleau Kitchen challenged us to cook something from our newest cookbook for his Random Recipe Challenge. I was recently given Gwyneth Paltrow's cookbook 'Notes from my Kitchen Table'. I decided to give this recipe a go as I was interested to try these muffins as she gives two versions of them in the book - her mother's original recipe and this 'healthier' version. I've been meaning to try cooking with Agave Nectar, which has a lower GI index than normal white sugar. Also the bikini countdown has started and lets face it every little helps! The recipe is so quick to make and results in very light muffins. You could literally knock these up for breakfast - well on a weekend anyway. If I was to make them again I would however put in less maple syrup as they are quite sweet with a dominant syrup flavour.
125ml vegetable oil (I used rape seed oil)
125ml soya milk
125 maple syrup
4 tbspns light agave nectar
100g white spelt flour
125g whole spelt flour
2 tspns baking powder
1/2 tspn salt
300g fresh blueberries
1. Preheat the oven to 190c/gas 5. Line a 12 hole muffin tin with paper cases.
2. Mix the wet ingredients together, stir in the dry ingredients and fold in the blueberries. It is very runny mixture.
3. Divide between the cases and bake for 25-30 minutes or until they are golden brown and a cocktail stick inserted into the centre comes out clean. Cool before eating.