Flaxy Pumpkin Muffins
Yield: about 12 large or 24 mini muffins

Sweet and creamy pumpkin puree is used in these healthy muffins to increase nutrition and decrease the amount of oil used for moistening. These lightly sweetened treats make a good breakfast or snack when something warm and comforting is called for on a cold winter day.

Rounded 1/2 cup ground flax seeds, soaked in below milk for 20 minutes
2/3 cup almond, soy or rice milk
2 cups pumpkin puree or cooked mashed pumpkin
1 cup agave nectar
2 droppers liquid stevia extract
1/2 cup vegetable oil
1 1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt

Preheat the oven to 350 degrees. Lightly oil two large muffin tins or line with muffin papers.

Whisk together the soaked flaxseeds, pumpkin puree, agave nectar, liquid stevia and vegetable oil in a large mixing bowl.

Combine the dry ingredients in another large bowl. Scrape the wet ingredients into the dry and blend well. The batter will be thick.

Pour batter into the prepared pans and bake for 35 minutes, until soft to the touch, but a toothpick inserted into the muffins comes out clean. Cool in the pan 5-10 minutes before removing from the pan.

©2007 Copyright Alison Anton - All rights reserved.