Early Morning Pumpkin Raisin Muffins

Jan — Mon, 31 Dec 2007 15:05:13 +0000

I had a meeting with a business partner at ten in the morning. He promised coffee, and I promised healthy baked goods. But I rolled out of bed behind schedule, at eight o’clock, after staying up late playing stupid computer games. (If you must know: Oregon Trail on Facebook, in which I wound up eating half the wagon party.)

What to do?

Muffins, of course. I could eat breakfast muffins for days, and variations are infinite. I was out of eggs, but I did have a box of Ener-G Egg Replacer in the cupboard. I’ve used it in the past when cooking for vegans or those with an egg allergy, but I’ve never used it just because I had no eggs.

Surprisingly, these were good. They didn’t have the gummy, floppy texture that I often associate with baked goods made with egg replacer — I suspect the flax and whole wheat flour helped.

Early Morning Eggless Pumpkin Raisin Muffins

3/4 c. all-purpose flour
3/4 c. whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp cinnamon
1/2 tsp. nutmeg
1/8 c. ground flaxseed
2 tsp. Ener-G egg replacer (or 1 egg, slightly beaten, if that’s what you prefer)
1/2 c. milk
1/2 c. canned pumpkin
1/4 c. butter, melted and cooled
1/2 c. maple syrup
1/2 c. raisins

Preheat your oven to 400 degrees. Spray oil a muffin tin. Mix dry ingredients (flour through egg replacer) in one bowl, and wet ingredients (milk through maple syrup) in another. Pour wet into dry, stir to combine, and stir in raisins.

Divide batter among 12 muffin cups. Bake 18-20 minutes, until muffins are slightly browned and spring back when touched. Cool briefly in the muffin tin, then on a wire rack.

Blueberries and Lobster » eggless

Early Morning Pumpkin Raisin Muffins