My friend sent me a lovely gift, My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow. Along with the inspiring cookbook, my friend inscribed a thoughtful note and suggested I try the healthy blueberry muffins, which she makes all the time.
These delicious and healthier muffins are vegan, gluten-free and have a nice light sweetness. I made mini muffins and they are full of full of tiny, plump wild blueberries.
My Father’s Daughter is filled with enchanting photographs, beautiful stories and a peek into the food life of goddess GP. The cookbook already has food fingerprints and teacup water marks. Thus far, I have made granola, kale chips, chicken stock and fettucine limone parmeggiano. Each recipe that I’ve tried so far has been solid and well enjoyed. I have a feeling this book will be well-worn.
Spain On The Road Again, featuring Bittman, Bassols, Batali and Paltrow is a delightful show featuring the various food culture and traditions of Spain. I watched it religiously in preparation for a previous trip. The show unearths great treasures and exclusive food experiences throughout the country.
Adapted from My Father’s Daughter
- 1/4 cup vegetable oil
- 1/4 cup soy milk (I used almond)
- 1/4 cup real Vermont maple syrup
- 1/8 cup light agave nectar
- 1 cup gluten-free flour (or 1 cup white spelt flour and 1 cup whole spelt flour)
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 1/4 cup fresh blueberries
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with papers. Mix wet ingredients together, stir in the dry ingredients, and fold in the blueberries. Divide among the muffin cups and bake until a toothpick tests clean and the muffins are golden brown, 25-30 minutes. Let cool before eating (if you can…).