1 stick butter
¾ cup brown sugar
1/3 cup molasses
1 cup canned pumpkin
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
- Preheat the oven to 400 degrees.
- Line muffin tins with paper baking cups.
- Cream the butter, brown sugar, and molasses until creamy.
- Add the pumpkin and the egg and mix well.
- Sift together the flour, salt, baking soda, cinnamon and nutmeg.
- Add the dry ingredients and the dates, prunes or raisins and nuts to the mixture.
- Beat just until the batter is smooth.
- Spoon into muffin pans.
- Bake for 18 – 20 minutes or until a tester inserted in the center comes out clean.
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
- Preheat oven to 400 degrees.
- Grease muffin pan or line with paper cups.
- In a bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
- In another bowl whisk together the eggs, oil, marmalade, vanilla, and zucchini.
- Add the dry ingredients to the wet in 3 increments and beat until just combined and smooth.
- Stir in the dates or raisins – the batter will be stiff.
- Spoon the batter into the 12 muffins cups.
- Bake at 400 degrees until springy to the touch – about 17 – 20 minutes.
- Transfer the pan to a wire rack and cool for 5 minutes.
- 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!