I needed to use up a can of pumpkin puree, whole wheat flour, wheat bran, yogurt, and dried cherries, so I made some pumkin bread using a pumpkin muffin recipe. The bread was delish! Probably would have been even better as muffins, and adding some oats to the batter could have been interesting. Make sure to bake until toothpick/knife comes out completely clean when testing to see if it's done.
Pumpkin Muffins (with my modifications):
1 can pumpkin puree
2 large eggs, lightly beaten (I added an extra)
1/2 cup plain or vanilla yogurt
1/2 cup canola or safflower oil
1 teaspoon pure vanilla extract
3/4 cup whole wheat flour
3/4 cup natural bran
3/4 cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
pinch nutmeg, pinch ginger
1/2 teaspoon salt
1 cup raisins or dried cranberries
Preheat oven to 400 degrees F (or 350 if baking bread). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, oil, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, spices, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.
Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes (or at least 50 mins for bread), or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
Makes 12 regular-sized muffins.
Read more: http://www.joyofbaking.com/muffins/PumpkinMuffins.html#ixzz0afjwZPFu
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