Sunday, October 01, 2006
The Scent of Autumn!
Lately I've been trying to clear out my freezer, pantry cabinet and cabinets. While trying to take an inventory of what was in my cabinets, I came across a box of pumpkin loaf mix. I immediately imagined how wonderful it would make the house smell while baking. I was sold.
There was a recipe on the side of the box for pumpkin ginger cookies that sounded really good. The recipe called for cyrstalized ginger and raisins, yummy! I was tempted to make them, but I really wanted muffins, so I compromised. I made the pumpkin muffins, added in the crystalized ginger and made a few other adaptations to make them a little more homemade.
First off, I reduced the fat by replacing most of the oil with unsweetened apple sauce and cut one of the egg yolks out. Secondly, I used fat-free buttermilk in place of regular milk. It gives the crumb a better texture and flavor. And as I mentioned, added crystalized ginger. I only added a 1/8 cup because I wasn't sure how much of a spicy "bite" it would give to the flavor. I think it was just right, but 1/4 cup would be fine as well.
Spicy Pumpkin Muffins
Makes 12 Muffins
1 box of Pillsbury Pumpkin Loaf Mix
1 egg and 1 egg white
1 T oil
1/8 - 1/4 cup chopped crystalized ginger
1 cup buttermilk
Follow the directions on the box. I baked mine for about 18 minutes at 375 degrees in a dark coated muffin pan.
These muffins turned out really tasty and were a pleasant change to my usual line-up of blueberry, cranberry-orange and corn. (Not that there's anything wrong with them!)
What recipe reminds you most of Autumn?