Friday, May 1, 2009

Vegan Pumpkin-Carrot Muffins

From the Kitchen of Jessi ~ Mother of Elliot
1 cup pureed pumpkin
1/2 cup grated carrot
2 Tbsp flax with 3 Tbsp water
1/4 cup unsweetened applesauce
1/2 Tbsp canola oil
1/2 cup brown sugar
1/2 cup almond milk
1 Tbsp apple cider vinegar
1 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
cinnamon or pumpkin pie spice

Mix first 6 ingredients (from pumpkin puree through brown sugar) and set aside. Combine almond milk with apple cider vinegar (to form ‘buttermilk substitute’) then add this mixture to the first 6 ingredients. In separate bowl, mix remaining ingredients (flour, baking powder, baking soda, salt, and spices).

Gradually add the dry ingredients to the wet ingredients and mix together until everything is combined. Taste the batter and see if you want to add any additional seasoning (the amount used is entirely up to you). These muffins are also good with chunks of apples, nuts or raisins added to them. Pour mix into lightly oiled muffin tins and bake at 350 degrees for 25 minutes or until golden brown and cooked through.

(Originally published in the May '09 Newsletter)