One of the most thoughtful, kind, wonderful people I’ve ever met happens to be one of my new Pacific Northwest friends, a woman I will dub Princess Kat (or Kat, for short). Needless to say, I feel quite fortunate to have made such a terrific friend. My gratitude for this connection deepened recently… when Queenie and I were stuck at home with a terrible case of the flu, Kat showed up on our doorstep with a warm, home-cooked meal at precisely the moment we needed it most. It was incredibly delicious and centering and all-around lovely, just like its creator.
Once I was healthy again (thanks in part to that aforementioned meal!), I wanted to express my gratitude by baking Kat and her family a batch of muffins. I turned to a healthy recipe (whole grain flour, no processed sugar) for pear ginger muffins, a recipe that I’d used successfully in the past. As I made it, things seemed to be going well. It’s a thick batter:
and it yielded muffins that looked good and smelled good:
I was in a rush and did not sample the muffins before dropping them by Kat’s house. When I got home, I tasted one and was quite mortified by their consistency, which was more than a bit rubbery. Not the thank-you that I was trying to create!
So this morning, I made what I dubbed the Redemption Muffins, otherwise known as my Banana Chocolate Almond Coconut Muffins (adapted from the Banana Carob muffins in Laura Matthias’ ExtraVeganZa book). Thankfully, these turned out better.
The dry ingredients for these muffins: spelt flour, baking powder and soda, sea salt and cinnamon. The wet ingredients: oil, sugar, vanilla extract, vanilla soy milk, mashed bananas. The extra tasty ingredients folded in: chocolate chips, coconut flakes, chopped almonds. These muffins are for when you want to pull out all the stops, as they say.
This recipe creates a delicious, moist, flavorful muffin that should make just about anyone who eats it happy. I’m hoping that Princess Kat loved them and that they captured just a little of how fabulous I think she is.