Post by braided-rug on Apr 15, 2007 16:44:12 GMT 10
Ideas for using up pumpkins.
Pumpkin-Prune Ragamuffins
Prunes and pumpkin combine in this harvest inspired muffin to create a delicious and healthy snack with good-for-you beta carotene and fibre.
Ingredients
•
1/2 cup (125 mL) pitted prunes
•
1/2 cup (125 mL) vegetable oil
•
3/4 cup (175 mL) lightly packed brown sugar
•
1 egg
•
1 cup (250 mL) puréed pumpkin
•
3/4 cup (175 mL) milk
•
1 cup (250 mL) each whole wheat and all-purpose flour
•
2 tsp (10 mL) baking powder
•
1 tsp (5 mL) ground ginger
•
1 tsp (5 mL) baking soda
•
3/4 tsp (4 mL) salt
•
1/2 tsp (2 mL( each cinnamon and nutmeg
•
1/4 tsp (1 mL) cloves
Preparation
Preheat oven to 400°F (200°C).
Line muffin pan with paper cups or spray with non-stick spray.
Chop prunes finely, set aside.
Blend oil with brown sugar in a bowl. Whisk in egg until smooth. Blend in pumpkin and milk. Reserve.
Combine flours, baking powder, ginger, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl. Stir until well combined and make a well in the dry ingredients. Pour in the milk mixture and stir until just blended.
Fill each muffin cup half full with batter. Sprinkle prunes evenly over batter; spoon remaining batter over prunes.
Bake for 20 minutes or until muffins spring back when lightly touched with your fingertip.
Makes 12 muffins.
More Information
Tip: Look for canned pure 100 per cent pumpkin, not pumpkin pie filling. Freeze leftover canned pumpkin for making soup or more muffins.
homemakers.com/HomeMakers/client/en/Food/DetailRecipe.asp?idRe=16508&idSM=228
Pumpkin-Prune Ragamuffins
Prunes and pumpkin combine in this harvest inspired muffin to create a delicious and healthy snack with good-for-you beta carotene and fibre.
Ingredients
•
1/2 cup (125 mL) pitted prunes
•
1/2 cup (125 mL) vegetable oil
•
3/4 cup (175 mL) lightly packed brown sugar
•
1 egg
•
1 cup (250 mL) puréed pumpkin
•
3/4 cup (175 mL) milk
•
1 cup (250 mL) each whole wheat and all-purpose flour
•
2 tsp (10 mL) baking powder
•
1 tsp (5 mL) ground ginger
•
1 tsp (5 mL) baking soda
•
3/4 tsp (4 mL) salt
•
1/2 tsp (2 mL( each cinnamon and nutmeg
•
1/4 tsp (1 mL) cloves
Preparation
Preheat oven to 400°F (200°C).
Line muffin pan with paper cups or spray with non-stick spray.
Chop prunes finely, set aside.
Blend oil with brown sugar in a bowl. Whisk in egg until smooth. Blend in pumpkin and milk. Reserve.
Combine flours, baking powder, ginger, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl. Stir until well combined and make a well in the dry ingredients. Pour in the milk mixture and stir until just blended.
Fill each muffin cup half full with batter. Sprinkle prunes evenly over batter; spoon remaining batter over prunes.
Bake for 20 minutes or until muffins spring back when lightly touched with your fingertip.
Makes 12 muffins.
More Information
Tip: Look for canned pure 100 per cent pumpkin, not pumpkin pie filling. Freeze leftover canned pumpkin for making soup or more muffins.
homemakers.com/HomeMakers/client/en/Food/DetailRecipe.asp?idRe=16508&idSM=228