Twice a month, I sign up to make the morning snack for Zander’s Montessori classroom. Who doesn’t love having an excuse to bake 2 1/2 dozen muffins after putting their toddler to bed?
I wasn’t sure how these were going to turn out, but they’re fabulous. I did wind up adding some additional apricot-applesauce to moisten up the batter (not sure how much, I just eye-balled it), but other than that, I followed the recipe below, with a few substitutions here and there based on what was available in my pantry. I’ll be dropping these off at school tomorrow along with a batch of salty roasted pumpkin seeds and a carton of Earth Balance soymilk. Yum!
WHOLE WHEAT PUMPKIN OATMEAL CRANBERRY MUFFINS
Ingredients: (I doubled the following recipe, and it made 31 muffins)
1 tsp apple cider vinegar
¾ cup soymilk
1 cup rolled oats
¾ cup canned pumpkin
¾ cups spelt flour (I did not have any spelt flour on hand, so I used whole wheat)
½ cup white flour (I also did not have any white flour on hand, so I used whole wheat for this part, too)
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon (I doubled up on the cinnamon)
1 tsp ginger
1 tsp nutmeg
½ tsp allspice
2 Tbsp flax meal
¼ cup safflower oil
½ cup brown sugar (packed)
¼ cup applesauce (I didn’t have plain applesauce, so I used apricot-applesauce)
1 cup raisins (I used dried cranberries instead)
In a medium bowl, add vinegar to soymilk. Once milk curdles, add oats and pumpkin. Set aside.
In a separate medium bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and allspice.
To oatmeal mixture, add safflower oil, brown sugar, and applesauce. Stir well.
Mix dry ingredients into wet and stir to just combine. Divide batter into muffin tins.
Bake at 375º for 20 minutes or until a toothpick inserted comes out clean. (Mine were done after 16 minutes).
Credit: modified slightly from September-October 2011 Veg News, page 62