| Plan ahead | Vegetarian |
Recipe submitted by Claudia Gendron-Courchesne and Élisabelle Nadeau, nutrition trainees
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Ingredients
- 30 ml (2 Tbsp) water
- 5 ml (1 tsp) baking soda
- 2.5 ml (½ tsp) baking powder
- 680 ml (2 ¾ cups) whole wheat flour
- 60 ml (¼ cup) wheat bran
- 5 ml (1 tsp) ground ginger
- 5 ml (1 tsp) ground cinnamon
- 2.5 ml (½ tsp) ground nutmeg
- 2.5 ml (½ tsp) salt
- 60 ml (¼ cup) unsalted non-hydrogenated margarine
- 60 ml (¼ cup) silken tofu
- 60 ml (¼ cup) brown sugar
- 125 ml (½ cup) mashed pumpkin
- 160 ml (⅔ cup) molasses
- 2 large eggs
- 125 ml (½ cup) milk (2%)
Equipment
- 2 muffin tins
- Heatproof bowl
- Microwave
- Whip
- Medium bowl
- Large bowl
- Electric mixer
- Wooden spoon
Directions
- Preheat oven to 350°F (180°C) with rack in middle position.
- Grease two muffin tins.
- Place water in a small heatproof bowl in the microwave and heat for 20 seconds on high.
- Add baking soda and baking powder to hot water and whisk to dissolve completely. Set aside.
- Place flour, wheat bran, spices and salt in a medium bowl. Stir with a fork to combine. Set aside.
- Place margarine, tofu, and brown sugar in a large bowl and beat with an electric mixer until creamed.
- Stir in mashed pumpkin.
- Continue stirring while adding molasses and eggs.
- Pour mixture of water, baking soda, and baking powder into mix. Stir well to combine.
- Add dry ingredients to wet ingredients, alternating with milk, stirring with a wooden spoon after each addition.
- Divide mixture into 21 muffin cups.
- Bake 20 minutes or until a toothpick inserted in centre of muffin comes out clean.
- Serve hot, warm, or fully cooled.