Pumpkin muffins Ingredients: 1 tablespoon (15 ml) vinegar 1 cup (250 ml) milk 1 1/2 cups (375 ml) pumpkin puree 4 eggs 1 cup (250 ml) sunflower oil 1/2 cup (125 ml) brown sugar 2 cups (500 ml) whole wheat flour 1 teaspoon (5 ml) salt 1 teaspoon (5 ml)baking powder 1 teaspoon (5 ml) bicarbonate of sodium 1/2 cup (125 ml) sunflower seeds 1 cup (250 ml) chopped dates 1/2 cup (125 ml) sesame seeds 1/4 cup (60 ml) flax seeds 1 cup (250 ml) granola cereal 1 cup (250 ml) oat flakes 1 cup (250 ml) bran cereal 1/4 cup (60 ml) wheat germ 1/2 teaspoon (2 ml) nutmeg Preparation: Preheat the oven in 180 °C (350 °F). Pour the vinegar into the milk. Leave 5 minutes. In a big bowl, mix the pumpkin puree, the eggs, the sunflower oil, the soft brown sugar and the milk. In another bowl, mix all the other ingredients. Incorporate into the previous preparation. Distribute the dough in 36 molds of muffins buttered. Cook muffins from 20 to 25 minutes, until a toothpick is dry when it's picked with. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.