Cookbook: Babycakes
Author: Erin McKenna
Result: It probably does not pay to be a cheapskate. I opted to leave out the xanthan gum in this recipe because it was $10 at Whole Foods, and I was not in the mood to pay that much. I used some ground flax seeds mixed with water to replace it (as a binder), and that worked OK, but the batter was kinda runny and lumpy. Not sure if that was because of the xanthan/flax switch up, or the recipe itself.
I chose this recipe because I was craving some pumpkin muffins, as it is now October, and I find very few things more adorable or perfect than pumpkins. I looked through a few of my cookbooks, but every recipe I found called for a lot of sugar. This one only called for 2/3 cup of agave nectar, and 1/2 cup of coconut oil. The muffins were a little less sweet than your traditional pumpkin muffin, and I would probably throw some raisins or chocolate chips in next time. But, all in all they turned out moist and pumpkin-y, and made 16 muffins! Pumpkin muffins for breakfast for all, all week!
