Friday, November 5, 2010

Pumpkin-Apple Muffins


These muffins are *just* sweet enough and chock full of healthy stuff: flaxseed, wheat bran, and walnuts, among others. These are a perfect snack because they're not too sweet and there's no guilt in eating one!

yield: 24 muffins

1 1/2 cups whole wheat flour
1 cup white flour
1 cup sugar
1/2 cup wheat bran
1/4 cup flaxseed
1 tsp ginger
1 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 cup buttermilk
1/4 cup canola oil
1 cup pumpkin purée
2 eggs
2 cups apples, chopped or shredded
1/2 cup walnuts, chopped
1/2 cup raisins

1. Preheat oven to 350°.
2. In large bowl stir together flours, sugar, and next 7 ingredients (through salt).
3. In small bowl stir together buttermilk, oil, pumpkin, and eggs. Add buttermilk mixture to flour mixture, stirring well to combine. Stir in apples, walnuts and raisins. Spoon batter into 24 muffin tins coated with cooking spray.
4. Bake at 350° for 25-30 minutes or until a knife inserted in center of a muffin comes out clean. Cool 2 minutes in muffin tins before removing from tins.

2 comments:

Ann said...

Oh yum! I'm making these. this week.

So when are you gonna publish your cookbook, Michelle?

Jess said...

Hey have you found flaxseed and wheat bran here, or did you bring them with you? I'd love to be able to add those in to Moses' baby food in the coming months.