I’m a big fan of muffins. Any kind.
I like the texture, the variety of flavor combinations, the taste. They’re like individual little cakes—delicious and not too sweet. I don’t feel guilty eating them for breakfast. I probably should. But, I don’t.
The cajeta my sister and I made recently—made with unpasteurized goat milk courtesy of her beau, natural cane sugar, mexican cinnamon sticks, and vanilla bean—seemed like a great sweetener for muffins. The cajeta is rich and caramelly and crazy sweet. It begged to be merged with gluten-free flours and oats, popped into the oven and transformed into a lovely subtle cajeta flavored muffin.
So, I obliged. That cajeta knew what it was talking about.
Cajeta might be found in Mexican/Spanish markets. You can make your own—this is the recipe I follow. (Some health food or grocery stores carry goat milk.) Or, you can buy or make your own dulce de leche and use it instead of cajeta.
Cajeta (Dulce de Leche) Muffins
Preheat the oven to 400 degrees. Line a muffin tin with paper liners.
Mix up one faux egg, whisking together until foamy:
1 ½ teaspoons EnerG Egg Replacer
2 tablespoons warm water
Place the following ingredients in a large bowl, whisk together and set aside:
1 ½ cups gluten-free flour mix*
¾ cups gluten-free rolled oats
½ teaspoon salt
2 teaspoons baking powder
In a separate bowl (or a 2 quart measuring cup if you have one) mix together until fully blended:
1 6-ounce container coconut or soy yogurt
½ cup hemp milk
1 teaspoon vanilla
½ cup cajeta or dulce de leche
¼ cup canola or grapeseed oil
1 faux egg (prepared above)
1 teaspoon lemon juice
1 teaspoon baking soda
Add the wet ingredients to the dry ingredients. Mix together with a spoon or spatula.
Spoon (or scoop with an ice cream scooper) the batter into the muffin liners. You can top with a few chopped nuts and a sprinkle of sugar (optional).
Place in the center of the oven and bake for 20 minutes—a toothpick inserted in the center should come out clean.