Omega-3 Pumpkin-Molasses Muffins

[vgnwtch]

I'm thoroughly enjoying Vegan With A Vengeance so far, and made The Best Pumpkin Muffins for Christmas morning - they went down a treat with the in-laws. However, they were rather sweet for my taste. I decided to modify them slightly and turn them into a less sweet version loaded with omega-3 fatty acids. Instead of making a dozen small muffins

Comments

[purpletigron]

*faunch*!

Me being me, I would do my best to replace _all_ the sugar with molasses, at the expense of the soy milk.

[vgnwtch]

Good thinking, Batman! *makes note*

[recycled_air]

i'm going to try your version - i've made them twice and found them waaaay too sweet for me though everyone else loved them.

[vgnwtch]

They're plenty sweet this way, though not overpoweringly so. I may well try out purpletigron's suggestion, and just use 1/2 c. + 2 tbsp. molasses; we'll see about refining this.

[scuttle]

Molasses power! I love blackstrap.

[cheerjess]

I cut down the sugar on mine by quite a bit as well, and really enjoyed them more, too.

[webtar]

Why did you use the flax seed oil? I always thought that the good properties good cooked out when heated. And does flax seed oil bake the same as other oils in your experience?

[greenbeanriot]

I was curious about that too...

[criticalcupcake]

me three.

I didn't think you were supposed to cook with it, though I'd never heard anything about baking.

[vgnwtch]

This keeps coming up :) But, purpletigron made a great post on the subject in August, 2004 which shows that baking with omega-3s doesn't destroy them. You don't want to fry with them, or use them on the stovetop at all, really, but baking with them is just fine.