Monday, January 7, 2008

From the Kitchen: Hannah's Pumpkin Muffins

Here is a recipe I love. My kids love it too, and it freezes very well if you want to keep some on hand. It comes from a good friend of mine, and it is a hearty, flavorful muffin made with fiber-rich, beta carotene-containing pumpkin. It's a great way to both sneak a vegetable into your breakfast and to make dessert more nutritious to balance out the cream cheese frosting you just have to slather it with. Forgive my zealousness, but it's a good recipe.


Hannah's Pumpkin Muffins

Ingredients:
2 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
2 eggs
1/3 cup buttermilk, sour cream, or plain yogurt
1/3 cup melted butter
1 tbsp robust molasses
½ tsp vanilla
1 cup sugar
1 cup canned pumpkin

Directions:
Mix all ingredients thoroughly but not overly. Evenly distribute in regular muffin tin. Bake at 350° for about 20 minutes or until toothpick inserted comes out clean. Alternatively, use a mini muffin tin and shorten cooking time to about 13 minutes. Makes 12 regular or about 48mini muffins.

Pretty unceremonious, eh? That's because good doesn't have to be fussy. Now go make some!

2 comments:

sometime proptart said...

what precisely is "rubust" molasses? Can I find it at the store?

Karen said...

Robust molasses is just the stronger version of regular molasses. Stronger taste from more iron content (20% daily value in 1 tbsp versus 10% in regular molasses). So it's better for you, but it really doesn't matter what kind you use. You are aware of my inability to follow directions :)