This weekend I started to get some of my energy back. (I got bronchitis the week we got back from Florida). Since we had to stick around the house most of the weekend (our furnace is out) I was able to relax and get a mountain of laundry done. I also started baking again. I made a dozen blueberry muffins yesterday. They lasted 5 minutes. Today I made 1 1/2 dozen pumpkin muffins. I limited everyone to one muffin at supper so that there will be enough for the kids to take in their lunches. I thought I would share the recipes I used.
- 1/2 cup butter
- 1 1/4 cups white sugar
- 2 eggs
- 2 cups all-purpose flour (I used 1 c. all-purpose & 1 c. whole wheat)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 1/2 cups fresh blueberries
- 1/4 cup white sugar
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
- In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
- Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
- Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. (I sprinkled mine with cinnamon-sugar). Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
This recipe is from Allrecipes.com.
- 3/4 cup raisins
- 1-1/3 cups all-purpose flour
- 1 cup and 1 tablespoon white whole wheat flour
- 3/4 c. white sugar (used 1/2 cup since I had sweetened applesauce)
- 3/4 c. brown sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground cloves
- 3 eggs
- 1 (15 ounce) can pumpkin
- 1/2 cup unsweetened applesauce (used cinnamon applesauce & omitted cinnamon)
- 1/2 cup chopped walnuts (used chocolate chips as ds doesn’t like nuts)
- Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
- Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
This recipe was adapted from Addictive Pumpkin Muffins at Allrecipes.com.