A Sunny Place

Magnificent Muffin Recipe - Delicious & Healthy too!

I happen to be allergic to egg & dairy and am always on the lookout for dairy & egg free.  Plus this is a very healthy recipe to boot!

Magnificent Muffins (Dairyless Blueberry-Pumpkin Muffins)

1 scant cup canned cold pack pumpkin

1 cup orange juice

½ cup maple syrup or honey

½ cup flavorless vegetable or sunflower oil

1 teaspoon vanilla extract

2 cups whole wheat pastry flour

1 cup whole wheat flour

1 cup walnuts, processed to a fine meal in the food processor

1½  teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

1½ teaspoons cinnamon

¼ teaspoon grated nutmeg

¼ teaspoon allspice

1 cup fresh blueberries (or 1 cup fresh or frozen cranberries processed to a semicoarse consistency)

Preheat the oven to 350 degrees and lightly oil 12 to 14 muffin cups.  Either flour them lightly, tapping out the excess, or dust them with toasted wheat germ.  Puree the pumpkin, orange juice, maple syrup, oil, and vanilla in a food processor.  Set aside.  In a large bowl, mix the flours, walnuts, baking powder, baking soda, salt, and spices.  Make a well in the dry ingredients and add the liquid, stirring just until smooth.  Fold in the blueberries.  Divide the batter evenly among the muffin cups.  Bake the muffins for 35 minutes.Cool the muffins in the pan on a rack for 10 minutes.  After 10 minutes, run a butter knife down one side of each muffin, giving it a little lift onto its side so the muffins sit at a 45 degree angle in the pan.  Let them cool for 10 more minutes, then transfer them to a rack to finish cooling

Untitled Comment

01:51, Monday, January 28, 2008 .. Posted by gabbie427

What an unusual recipe. I will have to try this. Thanks for sharing.

God's Blessings,
Amy Jo

Untitled Comment

07:14, Monday, February 4, 2008 .. Posted by Kitty

I used this recipe in the HSB carnival this week. Stop by and check it out...........Kitty