Thursday, November 3, 2011

fall muffins

last week was the last farmer's market of the season here so i stocked up on plenty of pumpkins and winter squashes. and with the cold weather quickly upon us i've also cleaned summer dust from my baking pans. this morning i whipped up these tasty muffins to use up some of our fresh picked apples and farmer's market squash.

fall muffins
1 cup whole wheat flour
1/2 cup flour
1/2 oat bran
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1 cup cooked pureed pumpkin or winter squash (i just mashed up a baked squash)
1 mashed ripe banana
1 peeled and grated medium apple
1/2 cup raisins
2 eggs
1/3 cup oil
3/4 cup sugar **
** i used 6 packets of stevia and 1/4 cup sugar instead- next time i think i'll eliminate the sugar all together and use 8 packets of stevia (sorry, i don't have the measuring amount for the stevia, we use the SweetLeaf brand)
1/3 cup mini semisweet chocolate chips (optional)

Preheat oven to 350 degrees F. mix together all dry ingredients. add remaining ingredients and mix together until all dry ingredients are moist. fill lined cupcake tins to approximately 3/4 full. bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

makes approximately 18 muffins






these tasty and healthy snack muffins were approved by all of us.... so much so that i think another batch will be in order in a few days :)

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