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Breakfast Pumpkin Muffins ...
A great idea for breakfast but a treat you can have anytime of the day.
2 cups whole wheat pastry flour
1/4 cup wheat germ
1 teaspoon ground ginger
l teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups fresh pumpkin or butternut squash puree
(or substitute 1 cup canned pumpkin puree—
more convenient but not as good!)
1/2 cup applesauce
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
2/3 cup raisins or currants
1/3 cup chopped walnuts, optional
Preheat the oven to 350 degrees.
Combine the first 6 (dry) ingredients in a mixing bowl. In another bowl, combine
the pumpkin or squash puree, applesauce, brown sugar, and oil and stir together
until smooth. Make a well in the center of the flour mixture and pour in the
wet ingredients. Stir together vigorously until thoroughly combined. Stir in
the raisins or currants and the optional
walnuts.
Divide the mixture among 12 oiled or foil-lined muffin tins. Bake for 20 to 25
minutes, or until a toothpick inserted in the center of a muffin tests clean.
Cool on a rack, then remove muffins from the tin and store in an airtight container.
Treat yourself