From the recipes I am trying in Gwyneth Paltrow’s cookbook, My Father’s Daughter, I continue to learn some great cooking techniques. The corn chowder taught me I can use smoked paprika in place of bacon – it gives the smoky flavoring without the meat (who knew?!). One recipe, I really enjoy making are her Healthier Blueberry Muffins. As an extremely amateur baker, who is not particularly fond of baked goods, this recipe seemed too good to be true: easy, seemingly foolproof, instructions and dairy-free. I remember loving blueberry muffins when I was younger, and while this didn’t quite taste the same – knowing it was a healthier version was good enough for me. If you’re a blueberry muffin fan, this probably won’t be able to replace the real thing, but as a healthier alternative, I think it is a great go-to.
- I had a hard time finding white spelt flour, so used cake flour instead
- An ice cream scoop to fill each muffin liner makes for even amounts and quite professional looking muffins (a tip picked up from my mom and Ina Garten)
- I wasn’t able to serve these warm when making for friends, and am not sure how that would improve taste