The Joys of Healthy Living...

Sunday, May 15, 2011

Pumpkin Muffins

Photography taken by my dear brother Richard Steffens -

3 cups flour
1/2 cup soy milk powder
3 Tbsp. ener-G baking powder
2 cups sugar
1 1/2 tsp. salt
1 Tbsp. coriander 
1/2 tsp. cardamom 
1/3 tsp. ginger
2 Tbsp. flax seed, ground
1 1/2 cups pecans or walnuts, chopped
1 1/2 cups soy milk (only use 1 cup first, and add the rest if needed)
1/2 cup oil
1 15 oz can (approx 1 1/2 cups) pure pumpkin
2 Tbsp. sorghum, or molasses
2 tsp. vanilla
1 Tbsp. "No Egg" egg replacer with 1/3 cup water (or any egg replacer to equal 3 eggs)

Preheat oven to 350 degrees. Mix all dry ingredients together in mixing bowl and set aside. In another bowl, mix together all the wet ingredients, except the egg replacer and mix well.  In another bowl, beat the egg replacer with the water with a whisk for about 2 minutes. It should look "foamy". Add it to the wet ingredients and whisk in well. Add wet ingredients to the dry mixing thoroughly. Pour into muffin tins, about 3/4 full and bake for 20-25 minutes. Makes 24.  Let cool and enjoy!!! :)