Muffins, a favorite breakfast food, make a great tea break treat too. The Pumpkin Muffins are made with whole wheat flour so they’re extra good for you. The batter can be held in the fridge several days so you can have a fresh, hot muffin in only minutes.
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup butter
1 cup brown sugar
¼ cup sugar
3 large eggs
1 teaspoon vanilla
1 cup canned pumpkin
¾ cup chopped nuts (optional)
¾ cup raisins, dried cranberries or chocolate chips (optional)
Preheat oven to 375º. Grease muffin cups or fill with paper liners.
Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
Cream together the butter and sugars in a mixing bowl until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla and pumpkin. Add the dry ingredients mixing until evenly moistened. Stir in the nuts and raisins, cranberries or chips, if using.
Scoop into muffin pans. Bake 22 to 24 minutes until a toothpick comes out clean. Cool on a rack for 5 minutes before removing the muffins from the pan.
1 cup fresh or frozen blueberries, thawed if frozen
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
2/3 cup milk
¼ cup butter, melted and cooled
Preheat oven to 400º. Grease muffin cups or fill with paper liners. Toss blueberries with 1 tablespoon of the flour in small bowl. Set aside.
Whisk remaining flour, sugar, baking powder and salt into large bowl. Using wooden spoon or mixer, beat eggs, milk and melted butter to blend well. Stir milk mixture into flour mixture only until just blended (batter will be stiff). Fold in floured blueberries as you stir.
Spoon batter into muffin pans, filling each 2/3 full. Bake 15-18 minutes until lightly browned and toothpick comes out clean. Makes 12 muffins.