Wednesday, April 21, 2010

My New Muffin

Cooking posts, I told you! You might remember this muffin I made quite a bit when I was pregnant. While certainly edible, the recipe never quite created a fluffy bakery type of muffin. Plus, those two eggs aren't possible now with Milo's allergy. So when a nut, dairy and egg free morning glory muffin crossed my reader from the Food Allergy Mama recently, I thought I would give it a try. I'm glad I did! The muffin looks more tradtional muffin like and is quite tasty, but still not overly sweet. Original recipe is at the link above and my changes are below. All three of us have been enjoying these and I'll be trying more variations (adding in some wheat germ, trying coconut, adding in nuts since we don't have a problem with those and this summer subbing zucchini for the carrot).

145 Morning Muffin

1/2 cup canola oil

1/2 cup non-dairy "milk" - I used hemp this time around

2 tsp. vanilla extract

2 tblspn. pineapple juice from can (not syrup)

1 cup all purpose flour

1 cup whole wheat flour

1/4 cup brown sugar

1/4 cup white sugar

2 tsp. baking soda

2 tsp. cinnamon

sprinkle nutmeg

1/4 tsp salt

1 cup shredded carrots

1/2 cup raisins

1/2 can of cubed pineapple, chopped

Mix all ingredients together (whisk wet ingredients first and then incorporate dry ingredients; adding fruits last). Bake in preheated 350 oven for 20 minutes.

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