1 c. white flour

2 c. white whole wheat flour

1/2 c. brown sugar

1 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ground cloves

3/4 c. pumpkin seeds

3/4 c. dried currants

1 c. pumpkin puree

3/4 c. rice milk

1/4 c. olive oil

2 t. egg replacer (equivalent to 1 egg)

2 T. water

Whisk together pumpkin puree, rice milk, oil, water and egg replacer in a small bowl.

Combine first twelve ingredients (white flour - currants) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.

Spoon into greased muffin tin and bake at 375º F for 20-25 min. Allow to cool in the pan for 10 min. before removing from pan.

200 Best Lactose-Free Recipes by Jan Main, p.202

Yield: 14 muffins

Can also use dried cranberries or raisins instead of the currants

Can be made with all white flour