Tuesday, February 1, 2011

Pumpkin Muffins a.ka. Cupcakes for Dinner

Yes, it's been a while since I've blogged some tasty foodie goodness. Mostly because of other things going on in life, as mentioned in a previous post, but also because a rash of flu attacks in the family have kept us from getting all the necessary sleep. Anyway, I'm back and I've brought muffins. These aren't your regular sweet muffins, no they're all sorts of savory. These are the kind of muffins you can bring home to mom and serve as a side with your main. They're actually pretty quick and easy and decidedly dairy.

1/2 cup of crushed cooked pumpkin (you can cheat and use puree)
1/2 cup sour cream
2 eggs
1/4 cup oil
1 tsp honey
1/2 cup milk
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups flour
1/2 cup shredded Gruyere cheese.

Preheat the oven to 380F (190C). Mix the wet ingredients, pumpkin, sour cream, eggs, oil, honey and milk.

 Mix the dry ingredients, flour, baking powder, baking soda, salt and grated cheese.

 Pour the dry ingredients into the wet and mix quickly with a fork. It should still be lumpy.

And then put it in your muffin tin and into the oven for 20 minutes.

Wait and you'll be rewarded with golden muffiny goodness.


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