Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
DAILY POST JAN 27:  CUPCAKE FOR MY CUPCAKE

VEGETARIAN & GLUTEN-FREE

S H O P

GROCERY
Rye flour OR whole wheat flour
Sucanat
Eggs
Corn oil
Baking soda
Baking powder
Cinnamon
Nutmeg
Vanilla
Kosher salt
Coconut
Dried cranberries
Chopped pecans or sliced almonds
Applesauce
OPTION:  Heavy cream, for serving

T I M I N G

MAKES 8-12 muffins or 1 loaf

PREPARATION TIME:  20 min

BAKING TIME:

Muffins:  20-30 min, depending upon size
Loaf or bundt:  60 min

COOLING TIME: 10 min,

1. Preheat oven to 350ºF (325ºF for glassware).
2. Grease baking pan/tin.
3. Combine dry ingredients in large bowl.
4. Separate eggs:  whites in medium bowl & yolks in small bowl.
5. Beat egg whites into stiff peaks.
6. Combine as below.
7. Spoon into muffin tin or cake pan & bake.
8. Cool & remove from pan.
9. Beat cream into stiff peaks and store, covered, in refrigerator.

C O O K  /  P R E P A R E

DRY INGREDIENTS
1 1/2 c flour, sifted
1/2 c sucanat
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 tsp nutmeg
1/2 c coconut, unsweetened
1/2 c chopped pecans or sliced almonds
1/2 c dried cranberries

WET INGREDIENTS
1/3 c corn oil
1/3 c applesauce
1/2 c cider
1 tsp vanilla
2 egg yolks
2 egg whites, beaten stiff

PREPARATION – 3 bowls

1. Combine dry ingredients, above, with wooden spoon in large bowl.
2. Separate eggs into 2 bowls: beat egg whites in medium size bowl & set aside.
3. Beat egg yolks in small bowl; mix in rest of wet ingredients, except egg whites.  Add wet mixture to dry ingredients in large bowl & mix well.  Consistency will be that of wet, lumpy sand.
4. Add half of the beaten egg whites & fold batter into egg whites.  Be sure to fold down to the bottom of the bowl, leaving no dry ingredients on the bottom unblended.
5. Add the rest of the beaten egg whites & gently fold into the batter.
6. Push batter into cake pan or spoon into muffin tin.
7. Bake, test for doneness & cool on rack.  Remove after 10 min.

S E R V E

Serve with coffee.  Top with whipped cream & a sprinkle of fresh nutmeg to get that spicy aroma wafting about.  Whipped cream can also be served in the coffee, along with a shot of brandy or liquor for a nightcap & to take the edge off the caffeine.

S T O R E / W O R K P L A C E   L U N C H

Store in grip lock plastic bag for a day at room temperature, afterward in refrigerator.
Perfect to take for breakfast or lunch to the workplace; ideal with coffee.