I used to run through suburbia everyday for almost an hour. Six miles of manicured lawns, cracked sidewalks, and people driving to work. I've since traded my suburban status and moved to the beach. My runs are filled with salty mist, ocean air, and the beautiful mystery of the sea. The sounds and smells of the ocean are bitter sweet; as summer closes, leaves brighten up the fall sky with their glow of orange and reds. Still, I will forever be a summer baby (literally, my birthday is in June!). However, the wonderful tastes of fall, specifically pumpkin, compensate for the brisk air and jacket weather.
On the menu today:
Pumpkin Wheat Honey Walnut Muffins
Ingredients
- 1/2 cup cranberry raisins
- 1 1/2 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (you can sub applesauce for a healthier version)
- 1/2 cup honey
- 1/2 cup chopped walnuts
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
- In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
- Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
Thanks to
All recipes for this awesome recipe. Though it's not verbatim, my version has a much better texture and is tastier :). However, I may be a biased!
Hello world - it feels good to be back!
