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ksmithThis came from the Chicago Tribune. Have a batch baking as I type.
Pumpkin chocolate-chip muffins
1 cup canned pureed pumpkin
1/2 cup water
1/4 cup canola oil
2 tablespoons ground flax seeds, see note (Me: I didn't have this, so I left it out)
1 teaspoon vanilla
1 cup whole-wheat flour
2/3 cup whole-wheat pastry flour or unbleached white flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, cinnamon, salt
1/4 teaspoon freshly grated nutmeg
1/2 cup semi-sweet chocolate or carob chips
1/3 cup chopped walnuts or pecans
3 teaspoons raw sugar, optional, see note
1. Heat the oven to 350 degrees. Place the pumpkin, water, oil, flax seeds and vanilla in a blender; process on high until well blended, about 1 minute. Set aside.
2. Mix together the flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl; add the pumpkin mixture, stirring until well blended. (Add a little water if the mixture seems dry.) Fold in the chocolate chips and nuts.
3. Spoon the batter evenly into a muffin tin lined with cupcake liners or sprayed with non-stick spray. Sprinkle each muffin with 1/4 teaspoon of the raw sugar, if desired.
4. Bake until a cake tester inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 5 minutes in the pan; gently remove from the pan. Cool completely on a wire rack.
Note: Flax seeds and raw sugar are available in health-food stores or in the baking aisle of specialty markets such as Whole Foods Market or Trader Joe's.
Nutrition information per serving:
234 calories, 36% of calories from fat, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 4 g protein, 182 mg sodium, 4 g fiber
Pumpkin chocolate-chip muffins
1 cup canned pureed pumpkin
1/2 cup water
1/4 cup canola oil
2 tablespoons ground flax seeds, see note (Me: I didn't have this, so I left it out)
1 teaspoon vanilla
1 cup whole-wheat flour
2/3 cup whole-wheat pastry flour or unbleached white flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, cinnamon, salt
1/4 teaspoon freshly grated nutmeg
1/2 cup semi-sweet chocolate or carob chips
1/3 cup chopped walnuts or pecans
3 teaspoons raw sugar, optional, see note
1. Heat the oven to 350 degrees. Place the pumpkin, water, oil, flax seeds and vanilla in a blender; process on high until well blended, about 1 minute. Set aside.
2. Mix together the flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl; add the pumpkin mixture, stirring until well blended. (Add a little water if the mixture seems dry.) Fold in the chocolate chips and nuts.
3. Spoon the batter evenly into a muffin tin lined with cupcake liners or sprayed with non-stick spray. Sprinkle each muffin with 1/4 teaspoon of the raw sugar, if desired.
4. Bake until a cake tester inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 5 minutes in the pan; gently remove from the pan. Cool completely on a wire rack.
Note: Flax seeds and raw sugar are available in health-food stores or in the baking aisle of specialty markets such as Whole Foods Market or Trader Joe's.
Nutrition information per serving:
234 calories, 36% of calories from fat, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 4 g protein, 182 mg sodium, 4 g fiber
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no subject
Date: 2007-11-20 06:33 pm (UTC)no subject
Date: 2007-11-20 09:37 pm (UTC)Plus lots of people to share it with, hurray! (Although cheesecake can last forever in the fridge -- if you can ignore it.... ;^)