- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 140.5
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 207.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.5 g
- Protein: 4.5 g
Pumpkin Applesauce Cranberry Walnut Wheat-Germ MuffinsSubmitted by: CHAOTICVEGAN
IntroductionAdapted from the recipe for Banana Wheat-Germ Muffins in Veganomicon Adapted from the recipe for Banana Wheat-Germ Muffins in Veganomicon
1 cup plain soy milk
1 teaspoon apple-cider vinegar
*3/4 cup pumpkin puree
*1/3 cup natural applesauce
*1/3 cup turbinado sugar
1 1/4 cups whole wheat pastry flour
3/4 cup wheat germ
1 tablespoon ground cinnamon
*1 teaspoon ground ginger
*3/4 teaspoon ground nutmeg
*1/4 teaspoon ground cloves
2 teaspoon baking powder
1/2 teaspoon salt
*1/4 cup chopped toasted walnuts
*3/4 cup halved fresh cranberries
*(Items marked with an asterisk are modifications from the original recipe.)
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Turn the oven to 375 and put the walnuts in the oven to toast while it is heating up.
While the milk is curdling and the walnuts are toasting, mix together all the dry ingredients.
Then, mixe together the wet ingredients, starting with the curdled milk.
Take the walnuts out of the oven and dump them into the dry ingredients.
Chop the cranberries in halves and stir them into the wet ingredients.
Pour the dry ingredients into the wet ingredients and mix as little as you can, so that the dry ingredients are well mixed with the wet ones.
Oil a muffin tin. Scoop a little less than 1/3 cup of batter into each of the muffin spots (except one - you might end up with 11 muffins instead of 12.) Put the muffin tin in the oven for about 27-29 minutes.
Take them out, and when they're cool enough to handle, remove the muffins from the muffin tin.
Serving Size: Makes 11 muffins.
Number of Servings: 11
Recipe submitted by SparkPeople user CHAOTICVEGAN.