| Spiced
Pumpkin Cranberry Oat Muffins Makes 12
I don't bake often because when I do, I tend to eat what
I've made. These are delicious and also pretty good for
you (as far as muffins go). Use freshly ground cardamom
seeds and nutmeg for the best flavor. If you have some
fresh cranberries around (and this is a good time of year
to freeze them for later use), add a small handful to the
recipe.
¾ cup organic cane sugar or Sucanat
1 ½ cups
unbleached all purpose flour
½ cup whole wheat pastry
or spelt flour
½ cup rolled oats
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup soy or other
nondairy milk
1 cup organic canned pumpkin or firm fleshed,
cooked fresh squash
2 tablespoons canola or other neutral
oil
1 teaspoon white or rice vinegar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly
ground nutmeg
½ cup dried cranberries
Preheat oven to 350 degrees F.
Spray regular sized muffin tins with cooking spray, or
use nonstick tins or flexible silicon trays (which you
put on a baking sheet).
Combine the sugar, flours, oats, salt, baking powder and
soda in a large bowl. Stir well to combine.
In another bowl, mix the remaining ingredients except
the cranberries. Stir until well mixed.
Pour the liquid ingredients into the dry ingredients, along with the cranberries,
and stir well but quickly to combine. Over stirring muffins will make them
tough. Spoon the batter into the muffin tins to fill about 2/3 of each cup.
Bake for 18 to 20 minutes until the muffins are golden
brown and cooked in the middle. Let cool on a rack. Enjoy.
© 2006 The Veggie Queen™,
Jill Nussinow, M.S., R.D
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