One of my favorite "bases" to begin baking with is Pillsbury's Quick Bread mixes. They come in a variety of flavors, each of which offers many possibilities beyond just quick bread. The mix that I use most often is pumpkin, and that's what I used today in making muffins to take into the office tomorrow. This recipe uses plain (unsweetened) applesauce instead of oil, so it cuts out some of the fat while keeping the muffins moist - and adds a nice apple undertone to this fall treat.
Pumpkin Raisin Pecan Muffins (12 muffins)
1 box (14 oz) Pillsbury Quick Bread mix, pumpkin flavor
1 cup milk
1/3 cup applesauce
1 tsp. fresh chopped ginger (or ginger paste)
2 eggs
1/2 cup raisins
1/2 cup chopped pecans
1. Preheat oven to 400F and grease or line 12 cupcake cups.
2. In a large bowl, stir together quick bread mix, milk, applesauce, ginger, and eggs. Stir in raisins and pecans.
3. Pour batter into muffin cups, filling each about 3/4 full.
4. Bake 20 minutes (or until a toothpick comes out clean). Cool in pan 2 minutes, then remove to cooling rack.
No comments:
Post a Comment