April 13, 2012

Pumpkin Muffins


Here is the recipe I promised you.  These are a hit no matter where we take them or who we serve them to.  As you found out, they freeze great and are perfect for a quick breakfast or snack if you just pop it in the microwave for a few seconds.  I have two main recipes I use to make muffins.

This is our not healthy, but quick and easy and much cheaper version.

3 cups sugar
1 cup canola oil
4 eggs
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoon salt
2 cups pumpkin
2/3 cup water
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups flour
Stir ins- I use a cup each of whatever I have on hand or whatever I am in the mood for nuts, craisins, raisins, dried blueberries, dried raspberries, fresh or frozen blueberries, coconut, chocolate chips (or other baking chip), oatmeal, rolled dates, carob chips... you can not go wrong here.  People love no matter what you toss in there.

Mix all ingredients well.  Bake 20 minutes at 350.  This recipe makes about 4 dozen muffins.  That's one Wachter breakfast with a few leftover for snacks.  You could make a whole batch and take some to work or to a neighbor or to church.  There will definitely be some smiles coming your way.  You could probably cut it in half, although, I have never tried.  ☺

This is the super healthy not guilt about it method.  Of course, this will have less carbs because of the whole wheat flour option.  We like the honey best but because it has become so pricey we use sugar more often than not these days.

3 cups milk, juice or water
1 1/2 cups mashed banana or pumpkin
1 cup honey
1 cup canola oil
3 eggs
3 1/2 cups whole wheat flour
2 Tablespoons baking powder
1 1/2 Tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
3 1/2 cup stir ins... again you can use any or all of the items listed above.

Mix all ingredients and divide among muffin cups.  Bake at 350 for 15-20 minutes.

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