Friday, September 25, 2015

Pumpkin Zucchini Muffins

Fall is here and winter squash is in season! If you are looking for something wholesome, moist and delicious to do with pumpkin here is one idea. Full of fiber and not too sweet this is a great muffin for snacks, breakfast or a dinner side.

Pumpkin Zucchini Muffins

  • 1 cup whole-wheat flour
  • 3/4 cup wheat or oat bran
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or canned pumpkin puree
  • 1/2-1 cup grated zucchini, squeezed (optional)
  • 2 eggs
  • 2/3 cup buttermilk*
  • 1/4 cup canola oil
  1. Heat oven to 400 degrees F and prepare muffin tin** with oil or liners.
  2. In a large bowl combine flour-salt. 
  3. In a separate bowl, whisk together pumpkin, eggs, buttermilk, and oil.
  4. Combine dry and wet ingredients and fold in zucchini if using. 
  5. Fill muffin cups almost full and bake until a wooden pick inserted into the middle comes out clean, 20 to 25 minutes**.
* Buttermilk can be substituted with regular milk mixed with 1 Tbsp lemon juice per cup of milk.
** Makes 12 normal or 48 small muffins. Bake small muffins for 8-12 minutes. 

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