Apple Pumpkin Muffins
Golden Delicious apples are the state fruit of West Virginia. These scrumptious apple pumpkin muffins use golden delicious apples to create an amazing flavor balanced out with the sweet pumpkin. These muffins are especially good around the fall holidays, but make them anytime of the year.
1 cup sorghum flour
1/2 cup corn starch
1/2 cup tapioca flour
2 teaspoons guar gum
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1 tablespoon dark brown sugar
1/2 cup light brown sugar
2 1/8 teaspoons cinnamon
1/2 teaspoon nutmeg, freshly ground
1/2 teaspoon ground ginger
1 1/2 stick unsalted organic butter at room temperature
2 large organic eggs, beaten
1 can (15-ounces) solid unsweetened organic pumpkin
1 tablespoon pure vanilla extract
1 golden delicious apple, peeled, cored and finely diced
1. Preheat the oven to 350 degrees F.
2. Line muffin cups with paper liners.
3. In a medium bowl combine all the dry ingredients, including the sugar and spices and stir with whisk to blend.
4. Cream the butter with a mixer on medium-high speed until soft.
5. Add the dry ingredients all at once and mix on low for 2 minutes.
6. Add the eggs, pumpkin and vanilla – mix on medium-high until light and fluffy, stopping to scrape down the sides of the bowl several times. Stir in the apple.
7. Using an ice-cream scoop, fill the prepared muffin cups three fourths full with batter and bake for 25 minutes or until cracked on top and browned on the edges. A wooden skewer inserted into one of the muffins will come out clean.
Country-Style Blueberry Muffins
1/4 cup butter
2 cups less 2 tablespoons flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup milk
2 eggs, beaten
1 1/2 cups fresh or frozen but thawed blueberries
Preheat oven to 400 degrees. Grease and flour a 12-cup muffin pan.
In a small saucepan melt the butter. In a mixing bowl combine all but
1/4 cup fo flour with the baking powder, salt, and sugar. In a
separate bowl blend together the milk with the eggs.
In a small bowl toss the blueberries with the remaining 1/4 cup of
flour. Add the melted butter to the egg mixture. Mix the dry
ingredients into the batter. Gently stir in the blueberies.
Spoon equal amounts of blueberry muffin batter into the muffin tin.
Bake at 400 degrees for 15 to 20 minutes. Check for doneness with a
Low Fat Banana Walnut Muffins
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1/2 cup prune, pureed, or use baby food prunes
1/2 cup plain nonfat yogurt
2 tablespoons oil
1 tablespoon vanilla
2 cups bananas, mashed
1/2 cup banana, diced
5 egg whites
1/8 teaspoon cream of tartar
1/3 walnuts, finely chopped
4 cups all-purpose flour
1 tablespoon baking powder
Combine flour, baking powder, soda and salt, set aside. With a mixer, blend together 1 3/4 cups of the sugar, prune puree, yogurt, oil and vanilla. Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar until whites are foamy. Gradually add remaining sugar, beating until whites form soft peaks. About 4 minutes. Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don’t overmix or muffins will be tough. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes.
Amount Per Serving: Calories 191 – Calories from Fat 13
Percent Total Calories From: Fat 7%, Protein 7%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 226mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 86 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units