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!

Don't even count the calories...................

No Guilt Muffins

TWD Sweet Potato Muffins!

We really enjoyed these muffins! We did change it around a little we used mashed sweet potato's instead of pumpkin, olive oil instead of butter, cranberries instead of raisins, and added walnuts. Next time we make it we are going to try it with pumpkin, whole wheat flour and maple syrup for the sweetener! We will put up that version if it turns out.

Taco Soup

Serves 8-10

2-3 cans Pinto Beans
2-3 cans Black Beans
2 cans whole kernel Corn
28 oz. diced Tomatoes
2 lbs. Ground Turkey or Beef (opt)
2T. chili powder
a pinch of cayenne pepper
1t. salt
1t. pepper
8-10 cups Water

Tortilla chips
Shredded cheese
Sour Cream or Plain Yogurt

Brown turkey or beef in bottom of soup pot (or in frying pan and drain off fat), and add all the beans. (Don’t drain the beans before adding them to the pot, as the water in the can adds to the broth. You may want to drain the black beans, though, if you don’t want the dark colored water.) Add the corn and tomatoes, undrained too. Mix the seasoning in 8 cups water and add to pot. If you want more broth, you can add as much water as you want.
Heat soup until steaming, and serve.

TWD!!!!

Well we were able to make this weeks recipe! Yippee! They were very good. The picture above is one of the variations we did on Dories recipe. First we cut the recipe in half then we added some chopped pecans and added some maple extract, then after they cooled down we melted some of those pumpkin kisses and dipped them in it, they still looked a little bare so we decided rolling them in granola would be give them the finishing touch they needed. They were very good and would make them many more times. The next variation we did was a Coffee chocolate dipped one pictured below, first we added some coffee grounds and then some coffee extract. After they were cooled down we dipped them in chocolate! YUM!Be sure to come back next week for Pumpkin Muffins!

Coffee Chocolate dipped:)