Tuesday, September 15, 2009

Carrot-Pumpkin Muffins.

I baked again today. It was really fun to bake in the morning and have a snack to bring to a playdate. I always bring something "Gemma safe" so today I made Carrot-Pumpkin muffins. Of course, they were eggless and they turned out really well. I have been struggling to bake perfect muffins that had no egg and I think that I finally succeeded! Yee Haw! I found a recipe on a vegan blog for carrot muffins and I messed with it quite a bit adding pumpkin and cutting the amount of sweeteners. My recipe is below.

Also, I should say, I had one of these cut in half with cream cheese and it was heavenly. These could very easily be turned into cupcakes with the addition of cream cheese frosting. Yummy.

Eggless Carrot-Pumpkin Muffins

Dry ingredients:
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp cloves
1/2 tsp salt

Wet ingredients:
1 cup sugar
1/2 cup vanilla yogurt
(I use the O Organics brand because it has the best vanilla flavor)
1/3 cup of unsweetened pumpkin puree
1/4 cup vegetable oil
1/4 cup of warm water and 1 Tbsp of flax meal mixed together and set aside to congeal in a small dish (this makes the exact consistency of egg and serves as a binder in the muffins)
1/3 cup soy milk (or regular cows milk, we just use soy)
Give or take a bit on the soy milk, I just added it at the end until it was a nice batter consistency

1 1/2 cups finely grated carrots (2 big ones or three regular sized)
1/4 cup raisins
Sugar in the raw for the tops

Preheat oven to 375 degrees Fahrenheit and line muffin tuns with papers.

Sift or stir dry ingredients together in a large bowl. In a smaller bowl mix together wet ingredients except for the soy milk, carrots, and raisins. Combine wet and dry ingredients in the large bowl and stir until just mixed (it's important not to over stir) Then add the carrots and raisins. Add the soy milk to get it to the right consistency. It should be a thick batter, not too runny, but also not like a dough.

Fill muffin tins 3/4 full, sprinkle tops with raw sugar crystals, and bake for 15-20 minutes.

This recipe made 24 mini muffins (15 mins to bake) and six regular sized muffins (20 mins to bake.) Cool on a wire rack. Also, do not try to take them out of their wrappers until they are completely cool or they will stick to the muffin liners. Enjoy!

No comments: