Tuesday, June 15, 2010
Pumpkin (or Sweet Potato) Muffins
1 cup whole wheat four
½ cup all purpose flour
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
¼ tsp ground cloves
1/8 tsp nutmeg
2/3 cup almond meal (or finely ground almonds)
1 ¾ cup grated fresh pumpkin (or sweet potato)
½ cup olive oil
¼ cup milk (soy or cow’s)
1 ½ tbls carob molasses
1 ½ tbls tahini (sesame paste)
Preheat oven to 375 F. Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
In a large bowl combine all dry ingredients including pumpkin. In a measuring jar mix all wet ingredients. Pour liquid into the flour mixture and mix with wooden spoon or whisk. Do not mix too much. Spoon into muffin cups. Bake for 20 minutes or until the muffins are risen. Prepare icing by combining molasses and tahini in a small bowl. Fill a cut-open pastry bag (or ziplock bag) or a squeeze bottle to decorate muffins while they are still warm. Do not decorate them while they are hot.
Makes 12 muffins
You can grate pumpkin or sweet potato in a food processor.
If you are trying to reduce sugars you can lessen the amount of sugar in this recipe (up to ½ cup).
For vegetarian muffins substitute eggs with two small ripe purred bananas.