Healthy and Delicious

2 hours ago I decided to bake Pumpkin Muffins. (I'm still baking them!) It is one of my favorite anytime snacks. I got the recipe out of an old make-your-own-baby-food type cookbook, and then made a few alterations, like subbing wheat flour for the all pupose flour, or a 2-1 ratio of it. The Pumpkin counts for the vegetable, and then the wheat flour is whole grain. Not sure what all the nutritional information would be, but I know its one of the few things D-Roo will actually eat, since he's not a big fan of vegetables. The regular recipe calls for a little sugar sprinkled on top but you can skip that and I think they are still delicious. (Since I luv 'em, I add chocolate chips.) I only had a big can of pumpkin, which was more than enough, I quadrupled the recipe. I'll be eating them breakfast, lunch and dinner.

Pumpkin Muffins

1 cup whole wheat flour

1/2 cup all purpose unbleached flour

1 cup sugar

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 large egg, lightly beaten

1/2 cup milk

1/2 cup canned solid pack pumpkin (sometimes I round this to 3/4 cup)

1/4 cup (1/2 stick) margarine, melted (I had butter)

Topping: 2 1/2 tsps sugar mixed with 1/2 tsp ground cinnamon

Preheat Oven to 400 degrees. Lightly grease a large size muffin tin, or use baking cups.

Sift together the first 6 ingredients into a mixing bowl.

In a separate bowl, combine the egg, milk, pumpkin, and melted butter.

Add the wet ingredients to the sifted mixture, mixing only until combined. Fill the greased muffin cups two thirds full; sprinkle with the cinnamon sugar topping. (Or mix in 1 cup chocolate chips.)

Bake for 20 minutes, until golden brown. Makes 12 large muffins.

Yum!