Sarah's Vegan Muffin Recipe - Altered |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Used butternut squash instead of pumpkin and raisins and added oats. Ingredients:
1 3/4 cup whole wheat flour |
1/4 cup soy flour |
1/4 cup oats |
1/2 cup sugar |
3 tablespoons honey |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
10 ounce butternut squash |
2 tablespoons flax seeds |
Directions:
1. Directions
2. 1. Preheat oven to 375°F.
3. 2. Mix flours, sugar, baking powder, baking soda, salt, cinnamon, and flax seeds in a large bowl.
4. 3. Add pumpkin (squash), 1/2 cup of water, and raisins. Stir until just mixed.
5. 4. Spoon batter into oil-sprayed muffin cups, filling to just below tops.
6. 5. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
7. 6. Sarah modified this recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.
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