Friday, November 14, 2008

Whole Wheat Pumpkin (or blueberry, or banana....) Muffins

I love that there were fresh blueberries!! I made this recipe and
changed it from pumpkin to blueberry, and then from pumpkin to banana.
Just sub the canned pumpkin for 1/2 C of fruit, and the spice for
cinnamon if it matches the fruit you are using. I just omitted it for
mine. The muffins were gone by the days end.

Whole Wheat Pumpkin (or blueberry or banana or...) Muffins
Makes: 12 muffins

Prep: 15 minutes
Bake: 15 minutes

• Nonstick cooking spray
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 beaten egg
• 3/4 cup fat-free milk
• 2 tablespoons margarine or butter, melted
• 1/2 cup fruit of your choice or 1/2 C canned pumpkin

1. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set
2. In a large bowl stir together all-purpose flour, whole wheat flour,
sugar, baking powder, pumpkin pie spice, baking soda, and salt. Make a
well in the center of flour mixture.
3. In a small bowl combine egg, milk, and margarine; stir in pumpkin
or fruit. Add all at once to flour mixture. Stir just until moistened
(batter should be lumpy).
4. Spoon batter into prepared muffin cups, filling each about 2/3
full. Bake in a 375 degree F oven for 15 to 18 minutes or until a
wooden toothpick inserted in centers comes out clean. Cool in pan on a
wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12



that sounds so yummy, I just can't wait to try.

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