*Pumpkin Muffins, Two Ways*
Makes one dozen I adapted this recipe from an Anne Lindsay recipe from her book, "Smart Cooking." A treasure mine of healthy eats. I've been using it for years. I adapted it to use a sugar substitute and coconut oil. Both versions are delicious. 42g natural bran (3/4 cup) 101g whole wheat flour (3/4 cup) 175g of granulated sugar (3/4 cup) 1 1/2 tsp ground cinnamon 1 tsp baking powder 1 tsp bbaking soda 1/2 tsp salt 151g of raisins (1 cup) 200g of canned cooked pumpkin (1 cup) 2 large free range eggs, unbeaten 125ml vegetable oil (1/2 cup) 125ml buttermilk or plain yogurt (1/2 cup) 1/2 tsp vanilla
Sugar Free Muffins:42g natural bran (3/4 cup) 101g whole wheat flour (3/4 cup) 21g Splenda (3/4 cup) 1 1/2 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 151g of raisins (1 cup) 200g canned cooked pumpkin (1 cup) 2 large free range eggs beaten 100g coconut oil, melted (1/2 cup) 125ml plain yogurt or buttermilk (1/2 cup) 1/2 tsp vanilla
For both muffins. Line a 12 cup muffin tin with paper liners. Set aside. Preheat the oven to 200*C/40)*F/ gas mark 6.
For the Normal Muffins:Measure all of the dry ingredients into a bowl. Toss in the raisins. Add the pumpkin, eggs,oil and yogurt. Stir just to combine. Spoon into the prepared muffin cups. Bake in the pre-heated oven for 25 minutes, or until firm to the touch. Let cool in the tin for 5 minutes before removing to a wire rack to finish cooling. It is really important that you have all of your ingredients at room temperature! (If you don't the coconut oil will solidify and you will get lumps and bumps. My good friend Ruth counseled me on this.) Whisk together the dry ingredients. Mix together the wet ingredients (room temperature). Add to the dry ingredients along with the raisins. Stir just to mix. Spoon into the prepared muffin cups. Bake for 25 miutes, until firm to the touch. Let cool in the tin for 5 minutes before removing to a wire rack to finish cooling. Store in an airtight container. If you are not going to eat them all within a couple of days, freeze any leftovers in an airtight container. You can reheat in the microwave for half a minute when you want to eat them. |
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