double_pumpkin_muffins
This is an old revision of the document!
Table of Contents
Double Pumpkin Muffins
Ingredients
- 2 c. 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
Directions
- Whisk together pumpkin puree, rice milk, oil, water and egg replacer in a small bowl.
- Combine first eleven ingredients (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.
Source
- 200 Best Lactose-Free Recipes by Jan Main, p.202
- Yield: 15 muffins (173 calories per muffin)
- Can also use dried cranberries or raisins instead of the currants
- Can be made with half white flour/half wheat flour
double_pumpkin_muffins.1595890057.txt.gz · Last modified: 2020/07/27 16:47 by 127.0.0.1