Needing to use up that left over pureed pumpkin I searched the web for a muffin recipe that I could tweak......and I found one.
Preheat oven 350 degrees
Prepare muffin pan as usual.
1/2 cups whole wheat flour
1 cup white whole wheat flour
1 teaspoon baking powder
MIX WELL IN A LARGE BOWL
In another bowl combine the following and MIX WELL
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil - I use 1T. to which I then added buttermilk to equal 1/3 cup
2 large eggs
1 teaspoon pumpkin-pie spice
1/2 cup sugar - orig recipe called for 1 cup
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
After mixing well combine wet ingredients with the dry and mix just enough to incorporate the two. Fill muffin tins and bake approximately 20 minutes.
Makes 12 muffins
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AuthorHi, I'm Christine, - Tyler's Gran from upstate New York who lives with Da. Archives
August 2012
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