Wednesday, October 11, 2006

Pumpkin Muffins

PUMPKIN MUFFINS (veganized from the newspaper)
2 1/2 C. whole wheat Flour
3/4 C. Sugar
1 Tbs. Egg Replacer
1 Tbs. Baking Powder
2 tsp. Cinnamon
1 tsp. Salt
1/4 tsp. Nutmeg
1 1/4 C. Vanilla Silk
1 C. Pumpkin puree
1/3 Canola Oil
2 Tbs. Molasses
1 tsp. Vanilla

Preheat oven to 400* F.
2 Combine dry ingredients in a large bowl.
3 Add remaining ingredients & stir until moistened.
4 Divide batter between lined or oiled muffin cups.
5 Bake 15 minutes, or until a toothpick comes out clean.

Let them cool on a rack a minute or two before serving with Earth Balance or Peanutbutter & Jelly. Art especially enjoyed these muffins and ate several, including day olds -- though he refused a photo op. Dragon-Girl, on the other hand was fine with the camera.....and the muffins.

For me, this recipe yielded 18 muffins, and that's just too many, even for a pumpkin lovin' family. I remembered reading in VwaV to freeze the extra. Just pour batter into liners and put them in the freezer. Once frozen, transfer to a storage container. When you want a fresh muffin, but don't have the time -- just bake one of these! Put in a muffin tin, adding an extra 8-10 minutes to the cooking time. Brilliant idea, Isa! And now, I'm wondering... where's my Vegan Cupcakes Take Over the World, Kindly put it in the mail and nobody will panic - you know the address.

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