April 01, 2011

version 2.0

Of Pumpkin Pie Muffins - recipe adapted from 'Deceptively Delicious' -

1/4 cup packed brown sugar
1/4 cup molasses
1 cup canned pumpkin
1/2 cup almond milk (or soy milk) with a splash of apple cider vinegar
1 egg
1 tablespoon olive oil
1 teaspoon pure vanilla extract
1/2 cup whole wheat pastry flour
1/2 cup quinoa flour (or whole oat flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon

Sophie loves these! Next time I will add some oat bran and wheat germ as well. These are moist, light, and airy - kind of cupcake-like, actually. Bake at 350 for about 14 minutes.

This time I rolled them in shredded coconut, and they are immensely better. Sophie is gobbling them up. Success!!

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