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Monday, December 21, 2009
1 Can of Pumpkin - 2 Recipes
I love pumpkin. Pie, of course. But there’s a lot of baking that can be done with pumpkin, which adds moisture and fiber while cutting out some of those pesky calories. I’m not saying it makes a baked good particularly slenderizing, but it might just help the guilt factor of eating that second serving.
Many times, I’ll make a recipe that uses part of a can of pumpkin. Sure, I could freeze the remainder, but I have a very bad habit of freezing little bits and then losing them to the freezer monster (also known as forgetting it was ever there in the first place, at which point I open a fresh can, have another leftover, lather, rinse, repeat). So I gave myself a pat on the back for figuring out this way to make 2 tasty treats, use the whole can of pumpkin, and everybody wins.
Pumpkin Applesauce Muffins
½ cup pumpkin
1 cup applesauce
½ cup milk
¼ cup oil (or substitute another ¼ cup applesauce)
½ cup packed brown sugar
1 cup flour*
½ cup wheat flour*
1 cup oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
Mix pumpkin, applesauce, milk, oil, sugar, and egg together until combined. Add remaining dry ingredients and mix until batter is formed. Fill muffin tins halfway. Bake at 400 degrees for 18-20 minutes. Makes approximately 36 mini muffins or 18 regular sized muffins.
* Use any combination of flour that yields 1 ½ cups.
Remaining pumpkin (about 1 ½ cups)
1 cup packed brown sugar
2 egg white1/4 cup applesauce
1/2 tsp. vanilla
1/3 cup plain yogurt (or vanilla yogurt – just adjust the next ingredient down a little)
1 cup flour
3/4 cup wheat flour
1 ½ tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup golden raisins (optional)
1/2 cup chopped nuts (optional)
Combine sugar and egg whites completely. Add pumpkin, applesauce, yogurt, and vanilla and mix to combine. Add remaining ingredients and mix into batter.
Pour into a greased loaf pan. Bake at 350 degrees for 45-55 minutes until it can pass the toothpick test.