Cajeta (Dulce de Leche) Muffins
Jun 28, 2010 tagged Egg-free, Gluten-free 
I’m a big fan of muffins. Any kind.
I like the texture, the variety of flavor combinations, the taste. They’re like individual little cakes—delicious and not too sweet. I don’t feel guilty eating them for breakfast. I probably should. But, I don’t.
The cajeta my sister and I made recently—made with unpasteurized goat milk courtesy of her beau, natural cane sugar, mexican cinnamon sticks, and vanilla bean—seemed like a great sweetener for muffins. The cajeta is rich and caramelly and crazy sweet. It begged to be merged with gluten-free flours and oats, popped into the oven and transformed into a lovely subtle cajeta flavored muffin.
So, I obliged. That cajeta knew what it was talking about.
Cajeta might be found in Mexican/Spanish markets. You can make your own—this is the recipe I follow. (Some health food or grocery stores carry goat milk.) Or, you can buy or make your own dulce de leche and use it instead of cajeta.
Cajeta (Dulce de Leche) Muffins
Preheat the oven to 400 degrees. Line a muffin tin with paper liners.
Mix up one faux egg, whisking together until foamy:
1 ½ teaspoons EnerG Egg Replacer
2 tablespoons warm water
Place the following ingredients in a large bowl, whisk together and set aside:
1 ½ cups gluten-free flour mix*
¾ cups gluten-free rolled oats
½ teaspoon salt
2 teaspoons baking powder
In a separate bowl (or a 2 quart measuring cup if you have one) mix together until fully blended:
1 6-ounce container coconut or soy yogurt
½ cup hemp milk
1 teaspoon vanilla
½ cup cajeta or dulce de leche
¼ cup canola or grapeseed oil
1 faux egg (prepared above)
1 teaspoon lemon juice
1 teaspoon baking soda
Add the wet ingredients to the dry ingredients. Mix together with a spoon or spatula.
Spoon (or scoop with an ice cream scooper) the batter into the muffin liners. You can top with a few chopped nuts and a sprinkle of sugar (optional).
Place in the center of the oven and bake for 20 minutes—a toothpick inserted in the center should come out clean.
*Any pre-blended gluten-free flour should work. I use either Authentic Foods Gluten-Free Multi Blend Flour or Better Batter.
Reader Comments (7)
I use coconut milk yogurt and beverages (So Delicious brand) in all of my baking with fabulous results. I can't wait to try this recipe! Thank you for sharing it.
Nancy, these look perfect! I need to make some muffins to keep on hand. Can you tell me what and where I can find dulche de leche ... I am thinking it's a caramel/cream like something? I'd like to give these a try ; ) Thanks! Hope all is well.
Susan - I love So Delicious coconut yogurt and use it in a lot of recipes. I used cajeta because I wanted to try an alternative sweetener in baking. Turns out it worked and I was happy with the result. I think next time I'll add some chopped walnuts to the muffin recipe (since I love nuts, too!).
Lexie - Yes, Dulce de Leche is a delicious thick caramel sauce. I've seen it at Wegmans and some specialty food shops. I think it can be made the same way I made the cajeta--using cow (instead of goat) milk. Check Alton Brown's recipe.
I love cajeta - it may be one of my top three food experiences. Using it in a muffin is just inspired. Can't wait to give these a shot.
but, wait, these aren't vegan.. cajeta isn't vegan. i mean, i know i can make vegan dulce de leche, but, c'mon, haha..
Ikon - You are so right!! I'm usually very careful with the tags but I mis-tagged this one. My apology! And, thanks for pointing it out. (They're also not dairy-free. Corrected!)
Hi,
I am from Mexico and have a huge thing of cajeta that is been seating in my pantry for a while. I am not vegan but I am trying to go gluten free. Wondering if I can use a real egg instead of faux, greek natural yogurt (don't mind if it's not too sweet) and either coconut milk or other kind, I never seen hemp milk and I don't think they sell that so delicious brand where I live.... do you think they may work?