Pumpkin Muffins

Pumpkin muffins are one of my favorites. These are not quite perfect, they are eggless so I find them a little bit spongy. I may try reducing the club soda and adding an egg or two - see if the texture is better. But even with that, they are delicious!

Don't forget the Millet! It is one of my favorite ancient grains - and perfect in breads, muffins and perhaps a cookie if it is the right one! I keep a bag in the freezer and just through a handful in here and there. It has no taste but adds some nice crunch!

Plus the Millet makes a nice decoration!

Eggless Pumpkin Muffins

2 1/2 cups All-purpose flour

1 cup Brown sugar, packed

1 tbsp Baking soda

1/2 tsp Ground coriander

1/2 tsp Ground cinnamon

1/4 tsp Ground cloves

(I use 1/2 tsp cinnamon and 3/4 tsp all-spice)

14 oz Can of pure pumpkin (no spice)

1 cup Milk

1/2 cup Plain yogurt

1/4 cup Cooking oil

Measure first 7 ingredients into large bowl. Stir. Make a well in centre.

Combine remaining 4 ingredients in medium bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups full (they will be very very full). Bake in 375 degree F oven for about 25 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

Enjoy

CC.