Dec 6, 2010

Pumpkin Muffins

While I in Pt. Townsend for Journalfest I picked up a jar of pumpkin pecan butter. I knew it would taste great on something, anything. But I put it in the cupboard and forgot about it.

Then I found it. Then I opened. Then I tasted it. Wow, it was really good. I tasted it again. Wow, still really good. I tasted it again. Wow, put the lid back on and step away.

I knew I'd have to either throw the whole damn thing out or do something with it. It just wasn't safe sitting in the refrigerator where I would grab it and eat the whole jar for dinner. Then it hit me - muffins. I was going to make pumpkin muffins anyway. The pumpkin butter would be the pumpkin in the recipe and, to my liking, was already sweet enough.

I like hearty muffins that aren't very sweet. My preference isn't for everyone, I know. But I like what I like. And regarding "healthy" muffin recipes, well, they disappoint. Often they are full of sugar and oil and chocolate chips. I don't understand what part of a 420 calorie standard size muffin is the "healthy" part. Same way I don't understand how "whole wheat" bread recipes get away with that title when they include just one cup of whole wheat flour.

Now off my soap box I'll explain how I made a really tasty muffin (to me) that was hearty, flavorful, and moist. Not going to be so bold as to label it healthy but I know my ingredients are healthier than the average muffin.

1 cup old fashioned oats
1 egg, lightly beaten
3/4 cup skim milk
1 teaspoon freshly grated ginger
1 teaspoon vanilla

1 cup whole wheat pastry flour
1/2 - 2/3 cup crushed slivered almonds
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
Pre-heat oven to 400 degrees. I mixed the wet ingredients and used it to soften the oats while the oven heated. Our oven takes a long time to heat up so I was in no hurry.

I mixed the dry ingredients.

I combined the wet with the dry until just incorporated. I gave the muffin tin a fast mist of cooking spray. I baked these about 8 minutes then turned the pan to accommodate our uneven heat in the oven. I baked them about 7 more minutes at most. I like to take out muffins early so they stay soft. Let them cool and then enjoy.
Again, you can add the sweetener of your choice and you can add as much as you like. I often sweeten muffins with any of the following: dried fruit, honey, molasses, maple syrup, and, once in a blue moon, Splenda. I don't like Splenda but I'm not the only one who eats the muffins so I try to be accommodating.


The Rowdy Chowgirl said...

What a stunning picture of the muffin. I'm with you--I don't like my muffins so sweet they are really cupcakes!

vb said...

After you and I talked about it Saturday, I decided to post stuff with or without a real recipe from now on.

Cristina said...

I like the ingredients you've included in these muffins. Can't go wrong with ginger and I like using whole wheat flour and oats in my muffins when possible. Great looking recipe...cute muffin pan.

Happy Holidays to you, Victoria! ;)

vb said...

Christina, nice to hear from you! Like that muffin pan, huh? One of the few things I actually kept from the IFBC swag bag. Happy New Year to you!


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