April 20, 2011

pumpkin muffins

I messed with one of my favorite recipes and came up with these:

I think they're pretty good, they passed a double kid taste test, and they're super healthy. And I even remembered to write down what I did! Here it is:

Pumpkin Muffins

1/4 cup sugar
1/4 cup pure olive oil
1/2 cup applesauce
3/4 cup pumpkin puree
2T ground flaxseed
1/2 cup water
1/2 cup whole wheat pastry flour
1/2 cup whole oat flour
1/4 cup quinoa flour
1/4 cup wheat germ
4 heaping tablespoons powdered soy milk
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon nutmeg
Vanilla soy milk (about 1/2 cup)

Preheat oven to 350F. In a big bowl mix the sugar, oil, applesauce, and pumpkin. In a small bowl, whisk the flaxseed with 1/2 cup water. Microwave for 30-second increments, whisking in between, until the mixture gels up. Add to the big bowl and mix. In a medium bowl mix the dry ingredients together, then add to the wet ingredients and mix gently. Add soy milk at this point until the matter reaches the right consistency for muffins. Bake in greased muffin tin for about 20 minutes, until the tops spring back when lightly pressed.

You could use different oil and experiment with different flours, and don't worry if you don't have powdered soy milk. (I finally found it hidden on a bottom shelf in our health food store). Also, I used a ton of spices - if you (or your kids) don't like super strong spice flavor, use less - a lot less - maybe half of what I put.


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