My son said these are "awesome" and I agree. This is one of the best healthy muffin recipes I have ever found. They freeze well which is such a bonus. Enjoy!
1 c. all-purpose flour
1 c. whole-wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
3/4 c. firmly packed brown sugar
3 tbsp. molasses
1/4 c. canola oil
2 eggs
1 cup (not whole can) canned solid-pack pumpkin
1 tsp. vanilla extract
3/4 c. buttermilk
1/4 c. raw pumpkin seeds
1. Preheat oven to 400 F. Grease muffin pan.
2. In med. bowl, whisk together flours, baking soda, salt and spices.
3. In lg. bowl, whisk together sugar, molasses, oil and one of the eggs until well combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla.
4. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined.
5. Pour batter into prepared muffin pan. Sprinkle with pumpkin seeds. Tap the pan a few times to remove any air bubbles.
6. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 20 min.
7. Let cool on a wire rack for 15 min. Run a knife around muffins to loosen and unmold.
Wednesday, November 24, 2010
Thursday, November 11, 2010
Holiday Relish
I got this recipe out of a Parade magazine a few years ago. I'm not against cranberries out of a can, but this is a bit more sophisticated and tastes wonderful. I will be bringing it to Thanksgiving.
12 oz. bag fresh cranberries
1 large apple, peeled, cored, and coarsely chopped
1 c. dried golden raisins (or regular if you can't find golden)
3/4 c. sugar
1/2 c. orange juice
1/2 tsp. cinnamon or ginger (I have not tried ginger.)
1 tbsp. balsamic vinegar
1. Put all ingredients except vinegar in a saucepan and stir to combine.
2. Stirring, bring ingredients to a boil over med. heat. Lower the heat and simmer gently until relish thickens, about 5 min.
3. Remove from heat and stir in vinegar.
4. Spoon into a heat proof container, cover with plastic wrap, and cool to room temperature. Refrigerate. Tightly covered, the relish will keep for up to two weeks.
12 oz. bag fresh cranberries
1 large apple, peeled, cored, and coarsely chopped
1 c. dried golden raisins (or regular if you can't find golden)
3/4 c. sugar
1/2 c. orange juice
1/2 tsp. cinnamon or ginger (I have not tried ginger.)
1 tbsp. balsamic vinegar
1. Put all ingredients except vinegar in a saucepan and stir to combine.
2. Stirring, bring ingredients to a boil over med. heat. Lower the heat and simmer gently until relish thickens, about 5 min.
3. Remove from heat and stir in vinegar.
4. Spoon into a heat proof container, cover with plastic wrap, and cool to room temperature. Refrigerate. Tightly covered, the relish will keep for up to two weeks.
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