When life gives you pumpkin puree, make pumpkin muffins (or pumpkin butter, but we were already stocked up on that, or pumpkin pie squares, but I didn't have a yellow cake mix).
Okay, so life didn't just hand me pumpkin puree. I made it myself, but I still had to figure out what to with it, since all of my medium-sized tupperware seemed to have disappeared (the plan had been to freeze it in 2C portions for later baking, but you know what they say about the plans of men).
We hadn't had muffins in a while, so I dug around on the SL forums for a pumpkin muffin recipe. I came up with several, but this one was what I ended up using due to availability of ingredients. I, of course, tweaked it a little, but that's just the nature of the beast in my kitchen (and somedays...).
from Cindy in GA
it's not overly sweet, uses whole wheat flour, and makes 24 muffins. My dc love them! (The batter will seem pretty stiff, but the muffins come out wonderful.)
Combine the following dry ingredients:
4 C whole wheat flour
2 t baking soda
1/2 t baking powder
1 1/2 t salt
2 tsp. Pumpkin Pie Spice
or 1 t cinnamon, 1/2 t ginger, 1/2 t nutmeg, 1/4 t cloves
2 C sugar
or 1 C honey
1/2 C canola oil
2 1/2 C pumpkin
Mix well. Bake @ 350 degrees for 21 minutes. Makes 18 muffins.
I love the fact that the recipe says to bake for 21 minutes. :-P It's probably a type-o, but it made me smile, so I left it.
DAIRY-FREE VEGETABLE QUICHE
1 day ago