Danni made Pumpkin Miso Muffins at the recent bloggers potluck. I didn't get to try them. I wanted to. That was a good excuse to try the recipe.
Previously on Green Gourmet Giraffe
This time last year: Salad dressing ideas
This time two years ago: All About Apples: history, culture and soup
This time three years ago: Milestones and Rissoles
Pumpkin miso muffins
Adapted from Just Bento
Makes 24 mini-muffins, or 10 regular size muffins
1 cup roasted pumpkin, mashed
1/2 cup milk (I used Vitasoy)
3 tbsp olive oil
2 tbsp white miso
2 tsp maple syrup
1 tsp smoked paprika
1 cup plain white flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Preheat oven to 180°C / 375°F. If necessary, oil or spray your muffin tins.
Mix together the wet ingredients and smoked paprika. Add flour, baking powder and bicarb of soda. Even after adding more milk than the original recipe suggested, I still found it quite a stiff batter.
Spoon batter into muffin tins. Smooth the tops if you want them to look even because they don't spread and smooth out as they bake. Bake for 15-20 minutes for mini muffins, 25-30 minutes for regular size. The muffins will not rise much, but will be lightly browned on top. Cool on a rack. Can be frozen.
On the Stereo:
No need to argue: The Cranberries
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.