Chamomile Cloud Muffins

Let me tell you a little bit about my dad. 

Throughout his life, he has been a sculptor, painter, composer, musician and novel writer. He only does something if he loves it and he is always adaptable to change. This has been the most inspiring thing to me as I have grown up. Not only do I have someone who tells me "follow your heart, do what you love," but I have a role model who shows me that this is truly possible. Thank you, Dad, for always surrounding me with art, music and love my whole life.

Happy fathers day! To my dad and all great fathers.

Oh and one more thing about my dad? 

Here's an abridged list of things he can't eat because of his sensitive stomach:

-onions

-garlic

-peppers

-tomato sauce (yet he can eat whole tomatoes...)

-too much oil or butter

-too much sugar

-too much salt

-dairy

This often makes it hard for me to cook or bake things that he can stomach. But you know what he can eat? These muffins. He says they are one of his favorite things that I have baked while at home. The chamomile flavor really comes through and goes perfectly with the subtle, sweet coconut. They are some of the lightest, fluffiest muffins I have ever made!

Chamomile Cloud Muffins with Vanilla Coconut Glaze(loosely adapted from this recipe by the Sweet Life)

makes about 16-18 muffins

1/2 cup earth balance
1 cup all-purpose flour
1 cup whole wheat pastry flour
2/3 cup agave
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup dried chamomile leaves (from tea bags)
1 cup non-dairy milk
3 tsp ener-g egg replacer 
1/2 cup water
2 tsp vanilla extract

Glaze:

1/2 cup coconut cream*
1 tbsp agave
1/3 cup powdered sugar
1/2 tsp vanilla extract

*Chill a can of full-fat coconut milk for at least an hour. Once it's ready, scoop up the thick cream from the top of the can and if it's not quite 1/2 a cup, add a little extra coconut milk.

1. Preheat your oven to 350º and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the earth balance, flour, agave, baking powder and soda, salt and chamomile. Mix until crumbly. In a separate small bowl, whisk together the egg replacer and water.
3. Add the milk, egg replacer and vanilla to the large bowl and stir until just combined. Pour batter into the liners, about 3/4 of the way full. Bake for 15-20 minutes, or until a toothpick comes out clean.
4. Meanwhile, make your glaze by whisking together the ingredients in a small bowl until smooth and creamy. Once the muffins have cooled for about 15 minutes, drizzle them with glaze and enjoy with a cup of tea!