Wednesday, July 1, 2009

Positively Pumpkin Muffins

~ Positively Pumpkin Muffins ~

2 cups all purpose flour
1 1/2 cups wheat flour
1/2 cup of sugar
4 teaspoons baking powder
2 eggs
1 1/2 cups milk
1/2 cup oil
1 cup pumpkin puree (or squash)
2 teaspoons cinammon
1 teaspoon nutmeg
1/2 teaspoon ground cloves

In a large mixing bowl, combine the first four ingredients. Make a well in the center and add the eggs, milk, and oil. Stir until combined. Add your remaining ingredients and blend.

Lightly grease your muffin tins and fill about 3/4 full with batter. Bake for about 20 minutes at 350 degrees. Be sure not to overcook so they'll stay moist. Recipe makes roughly 20 muffins.

I frequently make muffins for the boys for breakfast (and snacks). They're quick, easy, and inexpensive - not to mention a great way to use up leftovers. I stated above that squash can be used in place of the pumpkin. Kids won't know the difference.

Unless you use leftover roasted squash that was baked with onions. I had some leftover "buttersquash" sitting in my refrigerator from the ravioli I made the other day. I thought the muffins came out moist and tasty, but there was definitely a hint of onion flavor. Let's just say they were more savory than sweet. Owen thought they were delicious, Sully guessed at the squash even though I called them pumpkin muffins, and once Connor heard they had "buttersquash" in them, he refused to eat them.

When asked if there was squash in the muffins, I should have replied, "They're positively Pumpkin Muffins!"

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