Tuesday, November 2, 2010

yummy muffins!

A couple of days ago, I made a couple batches of pumpkin muffins and blueberry muffins. Both are delicious and great to make and put in the freezer and pull out when needed.

Pumpkin Muffins
Preheat oven to 400 degrees.
Sift together:
1 3/4 cups whole wheat flour (or half whole wheat and half all purpose flour)
3/4 teaspoon salt
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Beat in a separate bowl:
2 eggs
Add to the eggs:
2 tablespoons vegetable oil
3/4 cup milk
1 cup canned pumpkin
Combine the wet and dry ingredients with a few swift strokes (don't over mix). Fill greased muffin cups 2/3's full and bake 20 to 25 minutes. Makes a dozen muffins.

Go here for the blueberry muffin recipe...it's my favorite!

1 comment:

  1. YUM, those look GOOD! I think the kiddos and I will be making these this week. Thanks Melissa :)