Pumpkin Muffins

The following recipe was inspired by a cookbook put out by the Dietitian's of Canada called "Simply Great Food".  It's actually a recipe for Pumpkin Spice Nut Bread from the book, but I have modified it slightly and I think the result is excellent!   Just had to share this recipe...too good not to!  I always make a double batch, (that whole bake 'n freeze thing) and add in extras.  Here is the double-batch-modified recipe...

Regular sized pumpkin raisin muffins

2 cups all purpose flour
1 1/2 cups whole wheat flour
4 tsp ground allspice
3 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger

Mix all of these above ingredients in a bowl, set aside.  Now in a separate bowl, whisk together the following:

1 can (398 ml) of pure pumpkin puree (NOT pie filling!)
100 ml of Oikos plain yogurt
1 1/2 cups brown sugar
1 cup vegetable oil
4 eggs
2 tsp vanilla
1/3 cup water (don't add unless needed)
1 cup of ground pecans (I used my mini food processor)

Mix the above ingredients together, and whisk well.  Add the dry ingredients to the pumpkin mixture, and mix until just blended...don't overmix.  If the dough is too sticky, then you can add some of the water.

Now..because we have a few chocoholics in our house, as well as others who prefer raisins in their muffins, this double batch works out perfectly.  Divide the mixture in half and add chocolate chips to one half (makes about 24 - 30 mini muffins).  These mini's are great for kids, great to freeze and take camping or to take on a day trip somewhere for a quick snack.  The other half can make almost 24 regular sized muffins, which are great to keep my raisin-loving hubby happy.  Kids are happy, hubby is happy, everyone's happy!

I love this recipe from this Dietitian's of Canada cookbook (Simply Great Food, page 283).  I highly recommend it.  I added a bit of Greek yogurt to mine, and the Oikos brand has a lot of great protein and 2% milk fat.  Whether you use the one from the book, or add in my slight modification, the end result will be delicious.

Enjoy!

Some pumpkin chocolate chip muffins for the kids (and me!)

Bunny Treats

My daughter wanted to make something special for the Easter Bunny today as he gets a bit hungry delivering all the chocolates. She decided to make mini carrot muffins, and they really turned out great!

Mini Carrot Muffins:

2 eggs, beaten

1/4 cup cooking oil

1/4 cup milk (a bit more if they seem dry)

1 1/4 cup flour

1/2 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

pinch salt

1 cup shredded carrots (just dumped some baby carrots in my mini Cuisinart Food processor; easy-breezy!)

Preheat oven to 350

Mix dry ingredients together. Combine eggs, oil and milk and carrots and then add the dry stuff. May need to add a bit more milk, depending on the consistency. Do not overmix. This recipe made 36 mini muffins. We baked them for about 15 minutes. Can frost them with a vanilla frosting if you like. My daughter decorated them with baby carrots for the Easter Bunny. Such a cute idea! Enjoy!