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.

Building A Better Cornbread Part 5: Apple of My Eye Muffins

I've not given up on my Building A Better Cornbread series. See previous posts:

Part 1
Part 2
Part 3
Part 4

This time I wanted a sweet version but not a dessert. Remember, this is building a better cornbread, as in healthier. I shy away from the butter, the sugar, the pound of cheese, and usually the eggs. A recent batch of Braeburn apples were disappointing. But they worked well in the muffins. And a few raisins didn't hurt either. The apples also helped keep the muffins very moist. There were a hit. Here's what you do:

Pre-heat oven to 400 degrees.

Ingredients:

1 cup cornmeal
1 cup whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup 1% milk
about 1/3 - 1/2 cup non-fat, plain yogurt
1 tbsp olive oil

To taste:

• apples: I used about 2 heaping cups of peeled and diced Braeburn apples
• ground apple pie spice mix
• about 2 tbsp golden raisins
  

Mix dry ingredients. Mix wet ingredients. Mix everything together.

There is no raw egg so feel free to taste and re-spice as appropriate.

Spray a standard-sized muffin pan with cooking spray. Bake for 15 mins. Because our oven is hotter in the back, I have to turn anything baking at the half-way point. So about 7 minutes into this I turn the pan around then set the timer for another 7-8 minutes.

I like to take them out when I can still detect some wiggle in the middle. Having them just shy of under-cooked helps retain moisture.

Let the muffins cool in the tin for a few minutes before you remove them to a wire rack to finish cooling.

These were moist and flavorful and plenty sweet for us. We didn't want pastry, we wanted a sweet (instead of savory) cornbread to have in the morning.

I do think I would prefer a finer grind on the cornmeal but I will use up what we have in the house first. I've since purchased finely ground cornmeal. Posts coming soon which use this finer grind.

Overall, a very successful cornbread. I'm looking forward to another version soon.