Thursday, October 30, 2008

Best Muffins Ever

I got this recipe from my neighbor...and then of course, being the creative (aka unable to follow directions) cook that I am, I changed a bunch of stuff. I think these are SO yummy. Especially spread with a little cream cheese for breakfast.

I tried to jam in as many healthy things as possible. Various flours that supposedly have different nutritional components, oats for soluble fiber, flax seeds for extra good fats, pumpkin with anti-oxidants...maybe some raisins would make a good addition...

Tater thought they were good. Sprout was frightened that they contained "spice" but did nibble one and declare it OK.

Kids like measuring and dumping. Tater is an excellent sous chef (although I supposed that implies I am a chef, which would be ever so misleading).

I ate almost the whole batch myself the last time. I just made more...and I am scared.

Best Ever Pumpkin Muffins

Preheat the oven to 350 degrees.

Combine these dry ingredients:
2 cups flour (I used 1/4 cup each of Spelt, Barley, Brown Rice, and White Whole Wheat)
1 cup oats (Quaker, in the tub)
1 cup sugar
2 tbsp Ground Flax Seeds (no one will ever know)
2 tsp Baking Soda
1/2 tsp Baking Powder
6 tsp Pumpkin Pie Spice (I know that sounds crazy...but trust me)
1 tsp salt

In a separate bowl combine these wet ingredients:
2 cups canned pumpkin (plain pumpkin)
2/3 cup applesauce
2 eggs

Mix the dry ingredients into the wet until blended.

Spoon into muffin pans that have been sprayed with non-stick spray. If you do mini-muffins, I warn will not be able to stop eating them.

Bake for 20-25 minutes - probably check around 15 if you do the minis.

Try not to eat them all at once.

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