I am out of sandwich bread for school lunches, so I boiled some eggs and mixed up a batch of these hearty muffins. The original recipe came from the Taste of Home website, but I've adapted them to better suit my culinary style.
Usually I like the convenience of paper cup liners, but the pumpkin gives these muffins a special texture that works better with greased muffin cups, so I used my canola oil spray this time.
This recipe makes about two dozen cupcake-sized muffins.
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup packed brown sugar
- 2 cups quick oats
- 4 teaspoons baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. cloves
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 eggs
- 1 (15 oz.) can pumpkin
- 2/3 cup buttermilk (or 1/2 cup milk)
- 1/2 cup canola oil
Bake at 375° for 18-20 minutes.
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