Kids and Allergies: Egg-free pumpkin muffins
Submitted by Debra on Friday, 17 October 2008
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Really, we do eat things other than muffins. It's just that they're so breakfast-y and snack-y and easy that we've been on a kick lately.
This recipe in particular holds a special place in my heart. It's the one that started the mupcake scam, which involves frosting squiggles and sprinkles to disguise a muffin as a cupcake. Because Big Guy doesn't like muffins.
It's also very popular with the non-allergic set. I made them last year for the Halloween breakfast at Big Guy's preschool, and the other kids gobbled them. The teachers were afraid I'd be upset -- I always bake extra so they can stash them in the freezer for later Big Guy consumption -- but I was thrilled. It's one of the rare times when everyone else joins Big Guy in his little allergy-segregated ghetto.
The recipe is adapted from Libby's "The Great Pumpkin Cookbook," which probably is around 20 years old and out of print now. I increased the pumpkin and used Ener-G Egg Replacer.
This recipe does not appear to work with Bob's Red Mill Egg Replacer, and I have two dozen mupcakes in the garbage to prove it. They simply didn't bake. Gave every appearance of doing so, right down to looking done when I tested with a toothpick. But when I took off the paper, the inside was gooey. There's a chance my oven temperature is off again -- I haven't tested lately -- but I'm going to assume Bob is the culprit and give up on him in this recipe. I've never had Bob fail before, but egg-free baking is grumpy and nonsensical at times.
Honey Wheat Pumpkin Muffins
- 1 1/4 c. pumpkin (1 c. if using egg)
- 1 c. milk
- 1/4 c. melted butter
- 1/4 c. honey
- 1 egg worth of Ener-G Egg Replacer
- 1 c. whole wheat flour
- 1 c. all-purpose flour
- 1/2 c. sugar
- 1 tbl. baking powder
- 1/4 tsp. salt
Copyright 2008 Debra Legg. All rights reserved.
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