So between the time of my last post and now, I have:
· graduated college
· moved cities
· started a job
· started a second job
· quit a second job
· and settled on a different second job,
which hasn’t left too much time for me to blog about what I’m eating. Especially considering what’s been going in my mouth these days has been quick and easy (and take-out). But now that I’ve settled in a bit, I’m looking at new recipes and getting my mind working on some new ones of my own.
Before my life went in the blender, I did manage to bake these pretty amazing muffins. I found the recipe here, and the taste combo piqued my interest. And, since it was still holiday season, appropriate. It also didn’t hurt that they were a cinch to whip up.
I did tweak the recipe a bit—the sugar content seemed kind of extreme for breakfast—and tried to make it overall healthier. I am aware, though, that I tend to de-sugar (and salt) things too much sometimes. According to Kelly, anyway. Let me know if you try the original recipe and find it better the way it was!
Without further ado, the muffins.
Ingredients
- 1 1/8 cups all-purpose flour
- 1 1/8 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cups sugar
- 15 oz. can pumpkin puree (canned pumpkin)
- 1/4 unsweetened applesauce
- 1/4 cup vegetable oil
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1/4 cup coarse sugar (optional)
Directions
- Preheat oven to 400 degrees F. Line 24 muffin cups.
- In a large bowl, combine the first five ingredients.
- Beat the eggs and sugar in a separate mixing bowl; add the pumpkin, applesauce, and oil and mix well.
- Stir into the dry ingredients just until moistened. Fold in the cranberries.
- Fill foil-or paper-lined muffin cups three-fourths full. Sprinkle coarse sugar lightly on muffin tops (hehe).
- Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
