Wednesday, October 22, 2008

The Great Debate




Well, with all the comments from people wondering how our "makeover" muffin turned out. we just couldn't wait any longer to try them out again. So today, I spent my afternoon revising Dorie's recipe...............the results were fantastic!

So on the left we have a Cream Cheese Streusel Pumpkin Muffin, and on the right is a Maple Pumpkin Crunch Muffin.
If you were looking for a "dessert muffin" MAKE THE ONE ON ON THE LEFT....................if your trying to go a little healthy, do Mr. Right...........
Enough on the discussing of the Pumpkin muffins......................... here's what you really want. THE RECIPE:-)
Hannah




Don't Even Count the Calories ( Pumpkin Streusel Muffin)

That DEADLY Filling:
6 oz. Cream Cheese
1/3-1/2c. powdered sugar
1/2 t. vanilla
1t. lemon juice
1-3T. milk

Mix this in a blender till well combined, and at the consistency of slightly runny icing.



Over the Top Streusel
4T. butter
1/3c. flour
1/2c. sugar
1 1/2t. cinnamon

Cut the butter into the rest of the ingredients.


Muffin:
3/4c. mashed pumpkin
1/2c. oil
2 eggs
1/4c. milk
2c. flour
2t. baking powder
1/4 t. salt
1/4 t. baking soda
3/4 t. cinnamon
3/4 t. ginger
a dash of nutmeg

Mix together the first 4 ingredients. Add the remaining, just until combined.
Scoop the batter into greased muffin tins (10) make a little space in the middle, and fill with the cream cheese. ( I used about 2T. of the filling) Sprinkle with the streusel. Then place in a 400 oven for about 20min. Let cool 5 min. then remove and INDULGE!





The No Guilt Muffin

1/4c. applesauce
1/4c. light olive oil
1/2 c. pure maple syrup
3/4c. mashed pumpkin
1 egg
1/4c. milk
1 flax egg*
1 t. maple extract
2c. whole wheat flour
2t. baking powder
1/4t. baking soda
1/4 t. salt
3/4 t. cinnamon
3/4 t. ginger
1/4 t. cloves
a dash of nutmeg
1/2c. dried cranberries
1/3c. chopped walnuts or pecans
1/2-3/4c. slightly crushed Pumpkin Raisen Crunch Cereal ( Nature's Path) 


Mix together the first 8 ingredients. Add the remaining and place into 10 greased muffin cups. Sprinkle with a few cranberries and a little extra cereal. Bake at 400 for about 20min. Cool 5 min. then remove from the pan, and enjoy with no GUILT:-) Ha ha!


* flax seed egg re placer
In a blender blend together 1/4c. flax seeds and 1c. water. Blend till flax seeds are completely ground up, and is slightly thickened. 1/4c. of this mixture replaced 1 egg in any baking recipe. Make sure to refrigerate the reaming flax mixture ( this can be kept in the fridge for about 3-5 days) We love this when we're baking muffins and we run out of eggs.................also its a great way to get more fiber into your diet!

3 comments:

Flourchild said...

Oh girls they both look fantastic. I love the cream cheese idea in the middle of the muffin. I truly wish the calories didn't count!

Sherry Trifle - Lovely Cats said...

They both look delicicious but I'll go for the one with lots of guilt. Thank you for these recipes.

Steph said...

I saw someone on the food network make an egg substitute with flax. I like your variations!