it's true, nicies.
these ARE the yummiest pumpkin muffins EVER!
and you can make them, too!
cause hey - if I can make them and they're yummy, anyone can!
(you might recall: i am a terrible terrible baker!)
this is just one of my many fave recipes from the fabulous *rebar: modern food cook book* (a wedding gift from chatelaine food editor claire tansey - so you know it's going to be fabulous!)
we've been making these muffins for years now, and they're always perfect! these moist & crunchy (thanks to the toasted millet!) muffins are healthy and filling, have a GREAT texture and are just plain delicious. and it's the perfect autumny time of year to add them to your muffin faves!
.............
rebar pumpkin millet muffins photo by gnufmuffin
the rebar Pumpkin Millet Muffin recipe
with cinnamon, ginger & nutmeg
makes about 16 medium sized muffins
my personal notes in different colours!
2 eggs, beaten
1/2 cup vegetable oil
1 cup buttermilk (don't have any? i use any milk and drop a splash of white vinegar in it before pouring into the mix)
3/4 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oats (or oatbran!)
1/2 cup millet (or flaxseed in a pinch!)
1/4 cup pumpkin seeds (or raisins if you're out!)
1 cup unbleached flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Directions:
1
Pre-heat oven to 350°F.
1/2 cup vegetable oil
1 cup buttermilk (don't have any? i use any milk and drop a splash of white vinegar in it before pouring into the mix)
3/4 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oats (or oatbran!)
1/2 cup millet (or flaxseed in a pinch!)
1/4 cup pumpkin seeds (or raisins if you're out!)
1 cup unbleached flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Directions:
1
Pre-heat oven to 350°F.
2
Line a muffin pan with baking cups or grease the pan cups. (baking spray works well).
3
Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix together, making sure there are no lumps of brown sugar.
4
Stir in the oats.
5
Heat a dry skillet and toast the millet until lightly browned.
6
Toast the pumpkin seeds and add with the millet to the wet ingredients. (if using raisins, do not toast.)
7
In a separate bowl sift and mix the dry ingredients.
8
Add the dry mix to the wet mixture.
9
Stir gently to combine. DO NOT over mix or the muffins will come out dry and tough.
10
Fill the muffin cups and sprinkle with pumpkin seeds, or leave as is.
11
Bake for 25 minutes or until a toothpick comes out clean. (i find, for medium sized muffins in my oven, it only takes about 20 mins!)
Bake for 25 minutes or until a toothpick comes out clean. (i find, for medium sized muffins in my oven, it only takes about 20 mins!)
.......................
and be sure to check out some of the other guest scrumptious posts here:
strawberry scones recipe with pegg of fiveforty
apple pie oatmeal recipe with sara thomas
emergency biscuits recipe with tiny giraffe
double decker fudge recipe with BKD signature
carrot ginger salad dressing recipe with me, rikrak!
gorgeous snowflake sugar cookie recipe with the june bride
what are you making in the kitchen lately?
do let me know if you make these muffins!
hope you'll love them!
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