Wednesday, March 7, 2012

gwyneth paltrow's blueberry spelt muffins


When it comes to small decisions, I'm the worst. Big life choices don't really phase me (Should I go to law school? Why not? Move to New York City? Sign me up!) but when it comes to choosing a color to paint my nails or selecting a spot for Saturday night cocktails, I agonize over the perfect pick for far too long. Unsurprisingly, my decision paralysis is at its height when faced with a choice about what to eat.  Sweet or savory? White or whole grain? Healthy or hearty?



It all starts with breakfast.  Breakfast sets the tone for my day in food.  Am I going to drink a green juice and have a healthy day? Or splurge on a scone and carry that indulgence through a Chipotle lunch and a Chinese food dinner?  It's usually the former, but sometimes I succumb to the siren song of a morning sweet.  (Which of course brings its own set of decisions--pancakes or waffles? Cinnamon or chocolate chip?) 
  

Thankfully, these muffins from Gwyneth Paltrow's cookbook bring the best of both worlds. They taste like a treat, but are packed with super-healthy spelt flour and are vegan to boot.  The blueberries burst  during baking, forming jammy swirls throughout the muffins, while a healthy dose of maple syrup lends a flavor reminiscent of pancakes. A breakfast that feels like a splurge but is actually a healthy start? Easiest decision I'll make all day. 

Blueberry Spelt Muffins
Adapted from My Father's Daughter by Gwyneth Paltrow

1/2 cup canola oil
1/2 cup unsweetened vanilla almond milk (Gwyneth uses soy milk)
1/2 cup grade b maple syrup
1/4 cup light agave nectar
2 cups spelt flour*
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 1/2 cups fresh blueberries

*Note the original recipe calls for 1 cup white spelt flour and 1 cup whole spelt flour but I could only find one type at my store. I used Arrowhead Mills whole grain spelt flour and didn't find the muffins to be heavy or dense at all. 

Preheat the oven to 350 and line a 12 cup muffin tin with paper liners. Mix the wet ingredients in a large bowl. Stir in the dry ingredients, and fold in the blueberries. Divide the batter evenly between the muffin cups and bake for 25-30 minutes, or until the muffins are golden brown and a toothpick or knife inserted into the center of a muffin comes out clean or with a few moist crumbs. 

5 comments:

Jacque said...

They look really great. I will have to check out that book.

SueS said...

Thanks so much for sharing this awesome recipe! I wanted to let you know that I made them the first time, replacing all the agave with more maple syrup (didn't have any agave) and they turned out fantastic.

The second day, I made a variation, using coconut milk instead of almond milk (I had 1/2 can of coconut milk to use up) and added some lemon zest and a couple of tablespoons of shredded coconut - they were amazing! thanks so much for sharing! :)

Rachel said...

Hi Sue! I'm so happy that these muffins worked out for you! I am a coconut fanatic so I think I'm going to have to try your verson soon too.

Spotted Sparrow said...

I used coconut oil (melted) instead of vegetable oil, and left out the agave nectar. Best muffins ever!

Lisa Boucher said...

Thanks so much for the recipe! I used raspberries instead of blueberries, and olive oil instead of canola. Also, I added a few chocolate chips! The muffins turned out amazing :)