Here is the recipe for what I think are the best muffins for this time of year. They are not like other high fiber-high nutrient muffins. They are moist and sweet, although not as sweet as a blueberry muffin from a bakery. Just right!
1 1/2 cups flour
1 1/2 cups whole wheat flour
1 cup wheat germ
1 cup sugar
1 cup brown sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp each ground ginger, nutmeg, cloves (all optional)
** Mix above together and make a well.**
2 1/2 cups pumpkin or other winter squash, cooked and pureed
4 eggs, lightly beaten
1/2 cup oil
1/2 cup chopped nuts (I like pecans or walnuts in these)
**Add into the will and mix until all of the dry ingredients are moistened. Spoon batter into 24 muffin tins. Bake in a preheated oven at 350 degrees, 25-35 minutes. Cool in pan 5 minutes, then remove to wire rack to cool completely.**
Can be bakes into two loaves. Increase baking time to 50 min.
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