Monday, October 18, 2010


I've been baking lots of muffins recently. They are great after school snacks that you can use again for breakfast and maybe tuck into a lunchbox if there are any left over. Babies, kids and neighbors love them! I've decided they keep well just sitting uncovered on the counter - if you cover them or put them in a closed container then they get soggy! I always use paper or foil muffin pan liners and I sprinkle raw or turbinado sugar on the tops before I bake them. It gives the muffins a nice crunchy top!

Pumpkin Muffins


1 stick butter

¾ cup brown sugar

1/3 cup molasses

1 cup canned pumpkin

1 egg

1 ¾ cups flour (1 cup white and ¾ cup whole wheat)

½ teaspoon salt

1 teaspoon baking soda

1 ½ teaspoons cinnamon

1 teaspoon nutmeg

¾ cup dates, prunes or raisins

½ cup chopped pecans


  1. Preheat the oven to 400 degrees.
  2. Line muffin tins with paper baking cups.
  3. Cream the butter, brown sugar, and molasses until creamy.
  4. Add the pumpkin and the egg and mix well.
  5. Sift together the flour, salt, baking soda, cinnamon and nutmeg.
  6. Add the dry ingredients and the dates, prunes or raisins and nuts to the mixture.
  7. Beat just until the batter is smooth.
  8. Spoon into muffin pans.
  9. Bake for 18 – 20 minutes or until a tester inserted in the center comes out clean.

Zucchini Muffins


1 ½ cups flour

¾ cup sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

2 large eggs

1/3 cup canola oil

¼ cup orange marmalade

1 teaspoon vanilla

4 oz. shredded zucchini (1 zucchini) – drained on paper towels

¾ cup dried chopped dates or raisins


  1. Preheat oven to 400 degrees.
  2. Grease muffin pan or line with paper cups.
  3. In a bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
  4. In another bowl whisk together the eggs, oil, marmalade, vanilla, and zucchini.
  5. Add the dry ingredients to the wet in 3 increments and beat until just combined and smooth.
  6. Stir in the dates or raisins – the batter will be stiff.
  7. Spoon the batter into the 12 muffins cups.
  8. Bake at 400 degrees until springy to the touch – about 17 – 20 minutes.
  9. Transfer the pan to a wire rack and cool for 5 minutes.
  10. Unmold the muffins and serve them warm or at room temperature.

To make these a little healthier you can substitute 1/4 cup milled flax seed for 1/4 cup white flour. Don't use whole flax seeds - the body can't break them down!


kmcaffee said...

Yummo! I'm going to try both! Do you use a coffee grinder to grind the flax? Or is the an even easier way to do it? I love that you are a healthy cook - I've been revising our diet for over a year and am down to very, very few items that are processed.....

Becky said...

You could totally grind your own but you can buy it ground as well. It needs to stay in the freezer once you open the bag or the oil in it will go rancid.

kmcaffee said...

Yum, Yum, YUM!! Soooo good! Did you make this recipe up? My kids love them! I love healthy recipes! Oh and I just put granulated sugar on top...worked fine - are the other kinds better at getting crunchy? That's my favorite part!

PS: I needed you the other day - I made a cake for Lu's cheer leading squad...oh my Lord...disaster! LOL