Jam-Filled Whole Grain Breakfast Muffins
• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• 1/3 cup sugar
• ¼ cup + 2 teaspoons toasted wheat germ
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup reduced-fat (2%) milk
• 1/3 cup canola oil
• ¼ cup fat-free egg substitute
• Raspberry or strawberry jam
1. Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper liners
2. Whisk together whole-wheat flour, all-purpose flour, sugar, ¼ cup of wheat germ, the baking powder and salt in medium bowl. Beat milk, oil and egg substitute in small bowl until blended. Add milk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix).
3. Fill muffin cups evenly with half of batter. Top each one with 1 teaspoon raspberry or strawberry jam. Cover evenly with remaining batter. Sprinkle with remaining 2 teaspoons wheat germ.
4. Bake until browned and toothpick inserted into center of muffins comes out clean, about 25 minutes. Cool muffins in pan on wire rack 3 minutes; remove muffins from pan and serve warm.
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Every fall our family has a pumpkin party. We take a hayride into the pumpkin patch my husband planted and gather the bounty. For years I cut the pumpkins in half, scraped out the seeds and put them face-down on the cookie sheet in the oven to bake in order to make the most delicious puree for pies or muffins. I found an easier way online this year. Sooooo much easier!
How to Make Pumpkin Puree, the Easy Way.
1. Preheat oven to 350 degrees
2. Put the whole pumpkin in oven
3. Bake 45 minutes to 2 hours, depending on the size of your pumpkin
4. It’s done when the tip of your knife sticks into the skin a little ways (The skin will still be tough-it’s not going to turn into a baked potato!)
5. Remove pumpkin from oven and allow to cool
6. Optional: To speed cooling, remove top of pumpkin to let the steam escape, but be careful, it’s hot!
7. Once cool enough to handle, cut into large chunks removing stringy stuff and seeds
8. Run pumpkin chunks through food processor or blender
These are really yummy. I make them in small muffin cups–just enough for one bite!
Pumpkin Cheesecake Muffins
• 1 15 oz can pumpkin
• 1/4 cup vegetable oil
• 2 large eggs
• 1 (200g) cup sugar
• 1 teaspoon vanilla
• 1 1/2 cups (188g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces (200g) cream cheese, at room temperature
• 1 large egg yolk
• 5 tablespoons (75g) sugar
• 1/8 teaspoon vanilla extract
• Chopped nuts (walnuts, pecans) (optional)
Preheat oven to 350F (180C)
Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
Add in eggs, one at a time, combining thoroughly after each.
Whisk together flour, baking powder, baking soda, salt, and spices.
Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
Grease your muffin tins or line with paper cups.
Drop in spoonfuls of pumpkin mixture.
Add smaller spoonfuls of cream cheese mixture on top.
Swirl with a skewer.
Bake as follows, turning the tins half way through baking times:
mini muffins: 20-25 min
standard muffins: 25-30 min
jumbo muffins: 30-40 min