January 25, 2008, Newsletter Issue #189: Pumpkin Muffins
Tip of the Week
A healthy snack to have anytime, but especially first thing in the morning!
2 cups whole wheat pastry flour
1/4 cup wheat germ
1 teaspoon ground ginger
l teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups fresh pumpkin or butternut squash puree
(or substitute 1 cup canned pumpkin puree—
more convenient but not as good!)
1/2 cup applesauce
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
2/3 cup raisins or currants
1/3 cup chopped walnuts, optional
Preheat the oven to 350 degrees.
Combine the first 6 (dry) ingredients in a mixing bowl. In another bowl, combine the pumpkin or squash puree, applesauce, brown sugar, and oil and stir together until smooth. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together vigorously until thoroughly combined. Stir in the raisins or currants and the optional
walnuts.
Divide the mixture among 12 oiled or foil-lined muffin tins. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin tests clean. Cool on a rack, then remove muffins from the tin and store
in an airtight container.
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