- kbl Feb 1, 2005 04:24 PM
Does anyone have a favorite pumpkin and/or carrot muffin recipe? Something good for breakfast...? Thanks!
Deb Madison's Vegetarian Cooking for Everyone has a very tasty recipe for Sweet Potato Muffins with Candied Ginger. It works great with any kind of winter sqash as well. Let me know if you would like me to post the (paraphrased) recipe...
Here's a great pumpkin bread recipe that can easily be used for muffins...many of the reviewers say to decrease the sugar which I have done (I used 1 1/2 cups my notes say) you still end up with a very tasty product; I've added toasted walnuts to this bread...delicious!
I have made this as well, following some of the viewer's suggestions. What made this for me was the inclusion of cloves.
Also, I increased the amount of spices. Make sure to taste the batter before baking to see if it is properly spiced (or it will taste like supermarket pumpkin bread).
P.S. Don't add butterscotch or chocolate chips, I tried those variations and they detracted from the pumpkin/spice flavor. The version with the addition of roasted pecans tasted better than those with no nuts at all.
Here you go. My family loves these and they are very healthful.
This is freely adapted from the pumpkin bread recipe in Jane Brody's Good Food Book.
2 T flaxmeal (finely ground flax seed)
1/2 c water
3/4 c. sugar
1 c. vegetable oil
1 can pumpkin puree
3 c. whole wheat pastry flour
2 t baking powder
2 t baking soda
1 t cinnamon
1/2 t salt
1/2 c. dried cranberries
Preheat oven to 350F.
Mix flaxmeal and water together; set aside.
Beat together the sugar, oil, pumpkin and eggs in a large bowl until smooth. Beat in flaxmeal/water mixture.
In a separate bowl combine the flour, baking powder, baking soda, salt and cinnamon. Add to the wet ingredients and stir just enough to combine. Stir in fruit.
Divide among 24 lightly greased muffin tins.
Bake for about 18-23 minutes or until muffins feel firm when pressed and a toothpick inserted into the middle comes out clean. Muffins will not brown much.
Cool briefly in muffin tins, then remove to a rack to cool completely.
Always good to add some oatmeal to your breakfast!
Oatmeal Carrot Muffins
1 cup rolled oats
1/2 cup raisins
3/4 cup lowfat or skim milk
3/4 cup shredded carrot
1/3 cup sugar
1/3 cup brown sugar
1/4 cup oil
1 egg plus 1 egg white
1/2 cup crushed pineapple/drained
2 tablespoons of the pineapple juice
1/2 cup flour
1/2 cup wheat flour
2 teaspoons baking powder
1/2 tsp. baking soda
1/8 tsp salt
1/8 tsp cinnamon
1/8 tsp allspice
In large bowl, combine oats, raisins and milk; stir well. Let sit 30 minutes. Combine carrot, sugar, oil, egg whites and pineapple with juice, stir into oat mixture. Combine dry ingredients; stir in to batter until just moistened. Coat muffin cups with non-stick spray or use paper liners. Fill cups 2/3 full. Bake at 400F for 20-25 minutes of until test done.