tea time with Moses again
Mo and I had "tea party" twice today, at his Bob the Builder cafe table. It is pretty much his favorite way to spend time with his mommy. We drink blueberry or raspberry herbal tea out of my Japanese tea set, and it is a great way for him to practice his manners. He loves pouring me tea and adding a bit of honey and saying "please" and "thank you". We needed a snack to go with our afternoon tea, so I decided to whip up a batch of these muffins. They were amazing, and exactly what I want out of a muffin- not too sweet and a good texture from the whole wheat flour. Mo even liked them, and he is a two year old boy so he doesn't really like anything except for grilled cheese, chicken nuggest and fruit snacks.
I used craisins instead of raisins and/or nuts.
I wonder if I am ever going to get off of this pumpkin-baked-good binge. Probably not, since I have like gallons of fresh pureed pumpkin in my fridge and freezer.
Whole Wheat Pumpkin Applesauce Muffins.
Ingredients
* 2 cups whole wheat flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon salt
* 2 teaspoons pumpkin pie spice
* 2/3 cup brown sugar, firmly packed
* 1/3 cup white sugar
* 1/4 cup canola oil
* 1/2 cup applesauce
* 1/2 cup canned pumpkin
* 1/3 cup buttermilk
* 2 eggs, slightly beaten
* 1/4 cup golden raisins (optional)
* 1/4 cup chopped pecans (optional)
Directions
1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
3. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
I used craisins instead of raisins and/or nuts.
I wonder if I am ever going to get off of this pumpkin-baked-good binge. Probably not, since I have like gallons of fresh pureed pumpkin in my fridge and freezer.
Whole Wheat Pumpkin Applesauce Muffins.
Ingredients
* 2 cups whole wheat flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon salt
* 2 teaspoons pumpkin pie spice
* 2/3 cup brown sugar, firmly packed
* 1/3 cup white sugar
* 1/4 cup canola oil
* 1/2 cup applesauce
* 1/2 cup canned pumpkin
* 1/3 cup buttermilk
* 2 eggs, slightly beaten
* 1/4 cup golden raisins (optional)
* 1/4 cup chopped pecans (optional)
Directions
1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
3. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
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