Delectable Morning Muffins |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Created for RSC #13. These muffins are healthy, delicious, not very sweet, and the spices are just the right amounts. Can be eaten warm or cold. Great with butter and apricot jam! Ingredients:
1 cup canned pumpkin, drained (put in a sieve over a bowl) |
1/2 cup peanut butter (unsweetened) |
3 tablespoons honey |
1/2 cup oil (not olive) |
2 eggs, large |
1 cup canned pineapple chunk, chopped smaller (leave in a sieve over a bowl to drain but keep the juice) |
2 cups all-purpose flour |
3 teaspoons baking powder (not soda) |
1 teaspoon salt |
1 teaspoon cardamom seed (or use 1 t ground) |
1 teaspoon cinnamon, ground |
1 teaspoon ginger, ground |
1/2 cup brown sugar |
Directions:
1. Grease a 12-hollow muffin pan with butter. Set oven at 350 deg F or 180 deg Celsius. If you have a convection (fan) oven it's better to use slightly lower heat.
2. In a mixing bowl, whisk or beat very well together: the pumpkin, peanut butter, honey, oil and eggs. (If you grease the measuring spoon and cup with a little oil it is easier to measure and the peanut butter and honey will slide out).
3. Mix the dry ingredients in a separate, large bowl, from the flour on down to the sugar, including the spices. Stir well.
4. Add the wet ingredients to the dry ingredients, and fold in with a spatula or wooden spoon until just mixed and no dry bits remain. Fold in the chopped pineapple.
5. (If you find the batter is too firm, add a little of the saved pineapple juice to the batter. However, the batter must be soft and sticky, but just firm enough to hold its shape).
6. With a tablespoon, drop the batter into the greased muffin hollows. You can add heaped tablespoons slightly higher than the hollows. The batter will spread as it bakes.
7. Bake for 23 - 25 minutes in the centre of the oven, until puffed and golden brown. Turn out on to wire rack to cool.
8. Serving suggestion: you could mix cinnamon with confectioner's sugar and sift it over the muffins, OR simply serve as is, with butter and jam.
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