Food

Picky eaters and allergy-safe cooking — the two aren’t necessarily unrelated.

Girl Gone Wonk

From policy to politics, this rant’s for you.

News

The day’s events in a family way — unless something else amuses me.

School days

From preschool to kindergarten — so far

Simple Gifts

Inexpensive homemade gifts, creative parties and low-cost projects, for Christmas and beyond. Many are easy enough for children to help.

Home » Food, Kids and Allergies

Kids and Allergies: Egg-free pumpkin muffins

Submitted by on Friday, 17 October 2008 No Comment
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
Combine pumpkin, milk, butter, honey and egg replacer. Mix well. Combine dry ingredients, mixing until just moistened. Spoon into medium muffin tins, greased or lined, filling half full. Bake 15 minutes at 400 degrees. Makes a dozen and a half.

Copyright 2008 Debra Legg. All rights reserved.

Similar Posts:

Comments are closed.