Monday, April 11, 2011

Pumpkin Corn Muffins

I have been DYING to make this recipe for a long time now! 
Last night we had Crock Pot Chicken Tortilla Soup (I'll post the recipe after the kids are in bed ;-))
I thought these little muffins would be a great little addition! 

With a few Healthy Changes to the recipe, they turned out tasty! 
Probably because I didn't skimp on the sugar, but by all means, do what you please! :)
4 Tbs. Unsweetened Applesauce
2 C Stone Ground Cornmeal
1/3 C Sugar
2 Tbs Corn Flour (I just used whole wheat)
2 tsp B. Powder
1 tsp. B. Soda
1 tsp. Salt
1/4 tsp. Pumpkin Pie Spice
1 C Buttermilk (substitution below)
1 C Fat Free or Low Fat Plain Yogurt
1 Egg, lightly beaten
3/4 C Canned Pumpkin

1) -Take yogurt and place in a cheesecloth lined strainer. This isn't totally necessary it just helps drain the extra liquid from the yogurt.
-For the Buttermilk - (whoever has that around?) Take 1 C Skim or 1% milk and add 1 Tbl of Lemon Juice. Let this sit for 5 minutes and you have buttermilk. :)
2) Heat oven to 350.
3) In large bowl combine Dry ingredients. In another bowl combine wet. Whisk the two together. Don't overmix.
4) Place into greased muffin tins and cook about 12-15 minutes. (Mine were not not cooking the first batch and then over cooked the second. So check often.)

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