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pumpkin molasses muffins with oatmeal
This is the latest in my attempts to find healthy muffins that will serve as breakfast for Dom and snacks for Bella. It’s my own mishmash of several recipes I found online.
“Bella, let’s go make muffins,“ I announced this morning.
“One teaspoon of baking soda. One teaspoon of baking powder. One teaspoon of cinnamon,“ she declared.
Though I wouldn’t necessarily follow her measurements (everything is one teaspoon) Bella did help me in developing the recipe. She dumped cupsful and spoonsful of ingredients into the bowl and stirred everything vigorously and then made sure I greased every well in the muffin pan. She also insisted that I use vegetable oil rather than the butter that one recipe suggested. Rather than face meltdown, I acceded to her demands.
I’m still stumped as to what to do with the extra pumpkin in the can. I do wish I could find a recipe that calls for a whole can. I’m just not brave enough to experiment and figure out the proper proportions.
Ingredients:
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3/4 cup whole wheat flour
1/2 cup all purpose flour
1 1/4 cups rolled oats
1 tablespoon ground flax seed
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup brown sugar
1/3 cup molasses (I used blackstrap for a deep molasses flavor)
1 cup canned pumpkin
1 egg, slightly beaten
3/4 cup milk
1/3 cup vegetable oil
Directions:
Preheat oven to 400 degrees F. Grease muffin pans (or line them with paper baking cups).
In a medium mixing bowl, combine the flour, oats, salt, baking soda, baking powder, cinnamon, and nutmeg, and stir well.
In another mixing bowl combine the oil, brown sugar, and molasses in a mixing bowl and beat until creamy. Add the pumpkin and the egg and mix well.
Add wet ingredients to dry ingredients and stir until mixed.
Spoon into muffin pan. Bake for 15 minutes (20-25 minutes in my stoneware pan) or until toothpick inserted in center of muffin comes out clean.
Makes 12 muffins.
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