Steve wrote:
> I found the recipe below on the web, freely available, so there should
> be no copyright issues.

Thank you.

> I would like to modify it such that
>
> - each muffin gets at least 2 table spoons of ground flax seed.

The only way to make sure you get at least 2 tablespoons is to add that to each
one separately. Remember, heating flax seed meal or oil decreases the
nutritional value. Don't fool yourself that this is a good way to get omega-3
fatty acids from flax seeds; you're better off grinding them fresh and adding to
cereal, salads, etc.

> - some, most, or all of the wheat flour is replaced by TEFF flour
> ( to boost the calcium content).

You could always experiment to see how it tastes with some or most or all teff.

> - replace the sucanant with stevia

Oh dear. Why? Stevia is nasty and will impart a foul puke-green hue to anything
it's added.

> - replace the wheat bran and wheat germ with something else

Why? Try oat bran or just leave it out.

> - if practical, replace the soy milk with something else vegan.

Why?

> I'm not a baker so I don't know which ingredients/amounts I need
> to keep to make the muffins work.
>
> Any ideas? Thoughts?

Experiment on your own using the recipe you found as a guideline. Try using part
teff and part wheat flour. If you MUST use stevia (ugh), find a substitution
equivalent guide online and try it. Between the orange from the pumpkin and the
green from the stevia, they should literally look like crap.

> Feel up for a culinary development challenge?

Don't be a wuss, experiment for yourself. You can usually eat your mistakes and
learn from them.

> Steve
>
> ---------------------------------------------------------------------
> From http://vegweb.com/food/bread/6598.shtml
> ---------------------------------------------------------------------
> From , 05/10/04
>
> Cole's Original Flax-Chocolate Chip-Pumpkin Muffins
>
> Ingredients (use vegan versions):
>
> * 1 1/4 cups whole-wheat flour
> * 1/2 cup wheat bran
> * 1 cup ground flax seeds
> * 1/2 cup wheat germ
> * 1 tablespoon baking powder
> * 1 teaspoon baking soda
> * 1 cup vegan soymilk or vegan yogurt
> * 1 1/2 cups vegan pumpkin puree
> * 1/2 cup Sucanat
> * 1/2 cup vegan chocolate chips
>
> Directions:
>
>
> Preheat oven to 400F.
>
> Line twelve muffins cups with paper liners.
>
>
> In large bowl, whisk together flour, bran, flax, wheat germ,
> baking powder, and baking soda.
>
>
> In a medium bowl, whisk together soymilk or vegan yogurt, pumpkin,
> Sucanat, and vegan chocolate chips.
>
>
> Add wet mixture to dry mixture and stir just until combined.
> Spoon into muffin cups (a large ice-cream scoop works best).
>
> Bake for 12-15 minutes or until tester comes out clean.
>
>
> Serves: 12
>
> Preparation time: 10 minutes + baking
>