Pumpkin Muffins Revisited

I have a bunch of squash I need to use that I bought at the farmer's market.  Here they are, aren't they gorgeous?

I actually started with sunshine squashes, a pumpkin relative.

I thought I'd revisit an old recipe I tried last winter for pumpkin muffins.  Here's the link if anyone's interested in trying it:  pumpkin muffin recipe

I hack the squash in half, then roast both halves side by side in a roasting pan.

The batter, with the raisins this time.

My helpers really surprised me at how capable they were.  Apparently I've been underestimating them!

The helper, one of two.  This guy did almost ALL of the stirring, my least favorite part; greased the cups; and filled the cups.  It was so much better actually letting go of the process and letting him really help me.

The finished product: they were really good with the raisins!

Revisiting a Breakfast Favorite

Today is hot, so hot.  I wanted to make something for breakfast, I had some zucchinis from the farmer's market to use up, and I did not want to use my oven for long.  So I dug up my zucchini bread recipe and adapted it as a muffin recipe (for a third of the baking time). 

Zucchini Muffins

Mix:
3 eggs
1 c applesauce
1/2 c brown sugar
2 c grated zucchini
2 t vanilla

Then add:
2 c ground flour of choice
1/4 t baking powder
2 t baking soda
1 t salt
3 t cinnamin
1/4 flaxmeal

Stir, then add:
1 c walnuts
1 c raisins

Bake in muffin tins at 350 degrees for 20 to 24 min.

I should mention that I somehow forgot to add the applesauce, but I was using pretty big eggs and I think it balanced out somehow.  But the cooking time might be slightly different with the applesauce.  (Alternatively, you could leave it out like I did.)

Apple Bars

It has been called to my attention that the apple bars recipe turns out VERY different if undercooked.  I cook them usually in an 8x11 glass dish (not 8x8 as I had written) at 375 degrees (not 350) and it needs at least 45 min. (sometimes an hour) to bake.  Make sure it's not soft like oatmeal, they should be stiff bars.  I changed the recipe down below.  Sorry for the misinformation!

2 Healthy Breakfast Treats

Some old breakfast recipes I've shared in the past, back by request.  (It's easier to just post them a second time than try to find them from a year ago to tell people how to find them.)  Here's a great one for using local ingredients--it's really easy and simple:

Applesauce Bars

1 1/2 c applesauce
1 1/2 c oats
1/4 c flour
1 egg
1/2 c walnuts
2/3 c raisins or dates

Mix.  [You could optionally add sweetner like honey or sugar if desired.]  Add walnuts and dried fruit last.  Pour into 8x11 greased baking dish.  Sprinkle cinnamon (or cinnamon sugar) on the top.  Bake at 375 degrees for 45 min. to an hour or until golden and bar-like in texture. 

Applesauce bars are simple and nutritious, and make a good and hearty breakfast.  They are a hit with the kids.  The muffin recipe I use is less "local" (since it is sweetened with bananas--never local for Philly--and calls for blueberries--which will only be local this upcoming year if I can get my hands on lots of unsprayed ones to freeze before my baby comes next month), but is actually more of a hit with the adults.

Wholegrain Banana Blueberry Muffins

wet ingredients:
3 T olive oil
1 c applesauce (or blended mango)
3 mashed bananas
3 eggs
~1/2 c milk or soymilk
4 1/2 T honey


dry ingredients:
1 1/2 c flax
1 1/2 t baking soda
2 1/4 c flour blend (any whole grain flour blend)
3/4 t cinnamon

Mix wet ingredients and dry ingredients separately, then combine.  Last fold in 2/3 c walnuts and 1 generous cup of blueberries or raspberries.  Put into 2 muffin tins (makes 2 dozen).  Bake at 375 degrees for about 15-20 min.

Enjoy!  They're both good healthy breakfast recipes!  
 

Pumpkin Breakfast Muffins

So I had leftover frozen pumpkin to use up from my freezer.  And I wanted to make a healthy breakfast muffin out of it.  I couldn't really find one I thought fit the bill.  The closest I found was actually a cupcake recipe on Wellsphere:  Original pumpkin cupcake/muffin recipe

What I made was actually . . .   (approximately . . . )

Preheat oven to 350 degrees and grease 24 muffin tins and a little loaf pan.

2 cups pumpkin

4 large eggs
1/2 cup honey
2 large mashed bananas
1/2 cup olive oil

Mix above ingredients first.  Then add:

3 cups ground whole grains (you could use whatever flour you want, I imagine)
1/2 cup flaxmeal (approx.)
4 teaspoons baking powder
about 4 teaspoons cinnamon
1 teaspoon ground ginger
2 teaspoons baking soda
1/2 teaspoon salt

Stir, then add 1 cup chopped walnuts.  Spoon batter into cups and put leftover in mini-loaf pan.  Muffins take about 25 min. to bake, and the loaf may take a little longer.  Test with knife or toothpick.
I think if I make them again I will add raisins or dates.  I would also consider experimenting with a little applesauce.  If anyone does anything different with these or has a similar recipe, please post under comments!  My measurements are mostly approximations, I should add as a disclaimer.

For those with zucchini to use up . . . or to sneak in . . .

Zucchini Bread

(adapteded from a recipe from Mary Bailey on allrecipes.com)

3 eggs
1 cup applesauce

1/2 cup packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cup wheat flour or ground gluten-free grains
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup chopped walnuts

1/4 cup wheat germ or flax meal

In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.