Pumpkin Muffin - Dairy Free Egg Free

April 3, 2012 10:12 PM EDT
pumpkin muffin
pumpkin muffin (Photo: Flickr / jamieanne)

A pumpkin is one of the representative yellow foods. The reason it has yellow color is because it has beta-carotene. Beta-carotene is antioxidants and helps you fight against many diseases including cancer and prevent heart attacks. Also it keeps your skin healthy. Pumpkin muffin is good for a light breakfast because it has nutritionally balanced.

3/4 cup unbleached all-purpose flour
1/4 tsp salt
1.4 ounces minced dark chocolate
2.4 ounces tofu
1/2 cup soy milk
1/3 cup steamed pumpkin
1/4 cup grape seed oil
1/4 cup granulated sugar
2 tsp baking powder

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1. Sift flour and baking powder through a sieve.
2. Put minced chocolate in the flour and mix.
3. Grind the pumpkin and tofu with soy milk.
4. Pour the grape seed oil into the flour mix. Add the sugar and beat to be mixed well.
5. Preheat an oven to 350 degrees F.
6. Place a baking sheet on a muffin baking pan. Spoon the dough on it.
7. Bake for 20~25 minutes.


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