Friday, December 2, 2011

Pumpkin Millet Muffins

adapted from the rebar modern food cookbook

Egg replacer for 2 eggs
1/2 cup of olive oil
1 cup almond milk
2 tsp apple cider vinegar
3/4 cup brown sugar
1 1/2 cups pumpkin puree
1/2 cup rolled oats
1/2 cup milet
1/4 cup pumpkin seeds
1 cup unbleached flour
3/4 cup whole wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg or cloves or allspice

1. Preheat oven to 350F. Combine almond milk and vinegar in a small bowl and set aside for 5 minutes. Grease a large muffin pan (makes approx 15 muffins) and line with muffin cups if you like. Set aside. Prepare egg replacer as directed.
2. Combine egg replacer, almond milk, sugar, oil, and pumpkin in a large bowl and mix together, making sure there are no lumps of brown sugar. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and the seeds to the bowl. Set aside.
3. In a separate bowl, sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.
4. Fill the muffin cups generously with batter. Sprinkle tops with pumpkin seeds and bake for 25-30 minutes or until an inserted toothpick comes out clean.

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