Muffins are a brilliant food. They are perfect for breakfast, a great addition to a brunch spread, and a natural afternoon snack. Easy, convienient and inexpensive. The problem with most muffin recipes is that they have little nutritional value, so in fact they aren't as much muffins as they are individual portions of cake. This recipe was inspired by the classic power muffins, lots of good ingredients but far less sweet, stodgy, or heavy. Pumpkin adds great flavour, keeps the muffins moist and replaces most of the fat. Add your favorite nuts and fruit to change up the taste to fit your palette.Makes 12 Muffins
Nutritional Value: 160 calories each
Ingredients:
1 1/4 cup flour
1/4 cup bran
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin
1/2 cup buttermilk (you can also use 1/2 cup of regular milk mixed with 1/2 tablespoon of lemon juice, or plain yogurt instead)
2 tablespoons vegetable oil
1 large egg
1/2 cup dried cranberries
1/3 cup toasted slivered almonds
1/3 cup toasted pumpkin seeds
2 tablespoons, sesame seeds
Directions:
1. Preheat the oven to 375 degrees.
2. Line a standard muffin tin with muffin papers.
3. In a large bowl, mix together the following: flour, bran, baking soda, baking powder, salt, ginger, cinnamon, allspice, both sugars.
4. In a second large bowl, wisk together pumpkin, buttermilk, oil, and egg.
5. Add the cranberries, almonds, and pumpkin seeds into the dry ingredients.
6. Add the wet ingredients into the dry ingredients and mix only till combined. You need to move quickly at this point for best results. The batter will be quite thick.
7. Spoon the batter into the muffin cups, they should be about 3/4 full.
8. Sprinkle with sesame seeds.
9. Bake for 25 minutes or until the muffin bounces back when pressed or a toothpick comes out clean when inserted.
10. Put immediately on a cooling rack.
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin
1/2 cup buttermilk (you can also use 1/2 cup of regular milk mixed with 1/2 tablespoon of lemon juice, or plain yogurt instead)
2 tablespoons vegetable oil
1 large egg
1/2 cup dried cranberries
1/3 cup toasted slivered almonds
1/3 cup toasted pumpkin seeds
2 tablespoons, sesame seeds
Directions:
1. Preheat the oven to 375 degrees.
2. Line a standard muffin tin with muffin papers.
3. In a large bowl, mix together the following: flour, bran, baking soda, baking powder, salt, ginger, cinnamon, allspice, both sugars.
4. In a second large bowl, wisk together pumpkin, buttermilk, oil, and egg.
5. Add the cranberries, almonds, and pumpkin seeds into the dry ingredients.
6. Add the wet ingredients into the dry ingredients and mix only till combined. You need to move quickly at this point for best results. The batter will be quite thick.
7. Spoon the batter into the muffin cups, they should be about 3/4 full.
8. Sprinkle with sesame seeds.
9. Bake for 25 minutes or until the muffin bounces back when pressed or a toothpick comes out clean when inserted.
10. Put immediately on a cooling rack.
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