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.
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