Thursday, August 6, 2009

Whole Grain Pumpkin Oatmeal Muffins



Whole Grain Pumpkin Oatmeal Muffins


2 cups old fashioned oats

3/4 cup whole grain pastry flour (or regular whole wheat flour)

1/2 cup sugar

1 1/2 tsp cinnamon

1/4 tsp each of: cloves, nutmeg, and ginger

1 tsp baking powder

1/2 tsp each of salt and baking soda

1 cup canned or pureed pumpkin

6 oz (3/4 cup) plain soy yogurt

2 Tbs canola oil

2 Tbs ground flax seeds

6 Tbs water

Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray, set aside. In a food processor, place the oats in, and process until fine and flour-like. Transfer to a large bowl. Add the flour, sugar, spices, baking powder, baking soda, and salt. Stir with a whisk. In a separate bowl, whisk together the pumpkin, yogurt, and oil. In the food processor, add the flax seeds and water, process about 1 minute, until slightly foamy. Add to the pumpkin mixture and whisk well. Add the pumpkin mixture to the dry ingredients and stir just until moistened and incorporated (batter will be thick, do not over mix). Spoon batter into the muffin cups. Bake for 20 minutes, or until a wooden toothpick comes out clean. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.

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