chai spice hominy cupcakes

Not only is this Heather’s Meatless Monday from A to Z, it is also the start of VeganMofo – Vegan Month of Food. This is spabettie’s third year participating, and will be the first year I have a theme – Treats and Sweets!

Yep, a whole month of desserts and sweets. What better month to do it than October, with my favorite holiday at the end?

Things will get interesting on Mondays this month, trying to incorporate the #MMAZ ingredient into something sweet – I do have plans for a couple of the ingredients already…

I celebrated my birthday with my family on Saturday – we went to dinner and bowling, then the parents went home and all us kids went to sing karaoke. A perfect spabettie birthday activity!

For dessert at the bowling alley, I brought cupcakes. Needing to find a way to sweeten hominy, I came up with these muffins that are warmly spiced with chai, cinnamon and cardamom. These muffins are great as is, but to make them a dessert I whipped up a decadent spice frosting.

You can taste the hominy if you know to look for it, and it adds a fantastic moisture.

Everyone loved them!

chai spice hominy muffins

adapted from cherry zucchini crumb muffins

dairy, egg, oil, soy* and gluten free, vegan

makes 12 -15 muffins

2 tablespoons flax seed, freshly ground
1/3 cup + 1 tablespoon warm water
1 1/2 cups gluten free all purpose flour
1/3 cup coconut flour
2 teaspoons baking powder
1/4 + 1/8 teaspoon xanthan gum
2 tablespoons chai tea powder (Natures Flavors)
2 teaspoons cinnamon
3/4 teaspoon (fresh!) ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon sea salt
1 can hominy, drained
3/4 cup maple syrup
1/2 cup coconut milk (carton)

Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).

In large mixing bowl, combine flours, baking powder, xanthan gum, chai, cinnamon, nutmeg, ginger and salt. In food processor, purée hominy until smooth. Add syrup and coconut milk, combine completely. Stir flax mixture into hominy purée, fold into dry ingredients. Quickly spoon into prepared muffin cups – 3/4 full, and get into oven.

Bake at 350 for 25-30 minutes or until inserted toothpick comes out clean.

*muffins are soy free, frosted cupcakes are not

chai cream cheese frosting

adapted from citrus cream cheese frosting

gluten, dairy and egg free, vegan

8 ounces cream cheese (Tofutti)
2 tablespoons chai tea powder (Natures Flavors)
1 tablespoon cardamom
2 – 2 1/2 cups powdered sugar

Whip cream cheese,  chai and cardamom until softened, gradually adding powdered sugar until desired consistency is reached. Transfer to piping bag or frost as desired.

Here is where I usually link to other recipes using the #MMAZ ingredient of the week. Since this was my first time using hominy – I don’t have any other recipes. I cannot wait to see what everyone else made – visit Heather for Meatless Monday A to Z!

 

 

Tagged as: #MMAZ, chai cream cheese frosting, chai spice hominy cupcakes, chai spice hominy muffins, Meatless Monday, vegan cream cheese frosting, Vegan Mofo, VeganMofo