Saturday, April 19, 2014

PUMPKIN APPLE MUFFINS

Made these and I LOVE them. Seriously! They are super yummy! Here is the recipe from Eating Bird Food. The only thing I did differently was doubled the cinnamon to 1 tsp and skipped the topping.



Serves: 12
Ingredients
  • ¼ cup (1/2 stick) Earth Balance Buttery Stick or butter, softened
  • ¾ cup sucanat or dark brown sugar
  • ¾ cup plain non-fat Greek yogurt
  • ¾ cup pumpkin (roasted or canned)
  • 2 Tablespoons ground flaxseed + 6 Tablespoons water
  • 1 teaspoon vanilla
  • 1 cup quinoa flour or all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1½ cups peeled and finely chopped apple pieces (about 2 apples)
  • Topping
  • 2 Tablespoons sucanat or dark brown sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350°. Line a muffin pan with cupcake liners or coat with cooking spray.
  2. In a small bowl, whisk together the 2 tablespoons of ground flaxseed with the 6 Tablespoons of water and let sit while you start preparing the other ingredients.
  3. In a small bowl, mix together the topping – 2 tablespoons of sucanat with 1 teaspoon cinnamon.
  4. In a medium bowl, whisk together the quinoa and whole wheat flour, baking soda, baking powder, cinnamon and salt.
  5. In a large bowl, mix the ¾ cup sucanat with the softened butter until combined. Add the flaxseed/water mixture, pumpkin and vanilla. Stir in yogurt.
  6. Fold the flour mixture into the wet mixture. Gently stir in the apple chunks.
  7. Pour the batter into the prepared muffin pan and sprinkle with the brown sugar topping. Bake for 30 to 35 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
  8. Let cool on a wire rack for 15 minutes. Store any leftover muffins in the refrigerator for up to 2 days.

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