It was just over a week ago that the request for these muffins came to me. I made them once last year for a meeting and they were a huge hit. No surprise because they are filled with nuts, dried fruit and ‘fall-y’ spices. I have made them less sinful than the original recipe, but they will never and should never be a 2 point muffin – unless you make them mini then you could drop the stats. The changes I have made make them super moist as well so live it up and enjoy the tastes of fall.
- 3 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 cup canned pumpkin
- 2 eggs
- 1 package (4oz) unsweetened applesauce
- 1/4 cup butter, melted and cooled slightly
- 3/4 cup skim milk
- 1/2 cup light sour cream
- 1 cup granulated sugar
- 1 1/2 cups fresh cranberries
- 1/2 cup walnuts, chopped
- 2/3 cup dried figs, chopped
Pre-heat the oven to 375. Line muffin tin with papers and spray papers with non-stick spray.
In a large bowl sift (or just stir with a whisk if you don’t have a sifter) dry ingredients together – flour, baking soda, baking powder, salt, spices. Make a well in the dry ingredients and pour in wet ingredients egg, milk, sour cream, butter, applesauce, pumpkin; mixing slowly until just combined. Next, add in the sugar, making sure it is evenly dispersed. At this point I switch to a silicon spatula and fold in the fruit and nuts.
Scoop muffin batter in to prepared pans – each muffin paper should be 2/3 full. Bake the muffins for 35 minutes, rotating the pans halfway through cooking time. When they come out of the oven let them rest in the pan for 5 minutes before transferring to a cooling rack (mine is still packed so I just put them on a brown paper bag to cool) until completely cooled. I keep them frozen and pop them in Carver’s lunch each day; by the time he is ready for a snack it has defrosted.
For 18 large muffins it is 6 Points Plus per muffin. If you were to make mini muffins you would get 40 muffins at 3 Points Plus per muffin.
I might add – they are delicious warmed with a light slathering of whipped cream cheese.
It’s an iced coffee morning. By default I guess you could say. It isn’t super hot here yet and we have substantial cloud cover which hints at the beginning of monsoon season. I am keeping my fingers crossed that the real rain won’t come until next week. I do not want rain to ruin my chances of getting out and running errands this weekend.
Carver went for his, now standard, Saturday morning bike ride while I got some extra shut eye.
Breakfast today was applesauce oatmeal topped with a dollop of Justin’s maple almond butter. Total of 4 points plus.
Mostly errands and cleaning on today’s agenda. Today’s biggest project is our meal plan for next week.
1 ¼ cups all-purpose flour, sifted
6 tablespoons fine yellow cornmeal
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk, non-fat
1 teaspoon pure vanilla extract
¼ cup (½ stick) unsalted butter, at room temperature
¼ cup unsweetened applesauce
1 cup granulated sugar
½ cup egg substitute
Zest of one lemon
Non-stick cooking spray, preferably the kind for baking
½ cup good-quality jam, preferably apricot
8 tablespoons light whipped cream, for garnish
Preheat the oven to 350º F. Spray the bottom and sides of a 9” round cake pan with cooking spray. In a bowl, whisk together the sifted flour, cornmeal, baking powder, and salt; set aside. Combine the milk and vanilla extract in a cup; set aside.
In a medium mixing bowl, beat the butter until creamy. Add the sugar gradually, until smooth and fully incorporated; be sure to scrape down the bowl with a spatula to ensure you’ve gotten it all. Add the egg substitute ¼ cup at a time, beating well after each addition. Add the lemon zest, and beat to incorporate. Add the flour mixture in three batches, alternating with the milk mixture, beating on low speed until just combined. Spread the batter evenly in the prepared pan; before putting in the oven tap the pan on a hard surface to settle the batter. Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15-20 minutes in the pan, then invert it onto a plate, and turn it topside up onto a rack. Cool the cake to room temperature.
When you are ready to serve the cake, spoon the jam into a small saucepan, and warm it over medium-low heat, stirring occasionally, until it loosens to the consistency of a sauce and bubbles gently. To serve, cut the cake into wedges, drizzle a bit (approximately 1 tablespoon) of warm jam over the top, and dollop (approximately 1 tablespoon) with whipped cream.
Yield: 8 generous servings