You would think when temperatures max out at 105 degrees, that one would not want to add additional heat, but... not me!
Yes, you read that correctly. While others sipped chilled smoothies, ate crisp, cold salads and even placed ice cubes directly to their foreheads, I was baking in the kitchen. Rest assured though, it was all worth it in the end.
And what, you may ask, was I baking? Well, to go along with the theme of Going-Against-The-Grain, I made muffins with...
PUMPKINS AND APPLES
The recipe was originally from a Better Homes and Garden cookbook (affectionately known in my house as "The Red Checkered Cookbook"). I twisted it and made a healthy version of my own however, adding apples, replacing the oil, and a whole lot else that I won't even go into now...
Pumpkin Apple Muffins
Servings: 12 Muffins
- 3/4 cup dry oatmeal (I used quick oats)
- 1 cup flour (I used whole wheat pastry flour)
- 5 Tbsp sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 2 egg whites
- 6 Tbsp unsweetened applesauce
- 1/2 cup pumpkin puree
- 1/2 cup skim milk
- 1 apple, peeled and shredded or chopped
- Preheat oven to 400 degrees and spray muffin tins with nonstick cooking spray.
- Combine all dry ingredients except for the baking powder in a bowl. Remove 3 Tbsp of the dry mixture and put in a separate, small bowl. Then add the 2 tsp baking powder to the larger amount of dry ingredients.
- Combine the egg whites, 4 Tbsp applesauce, pumpkin puree and milk in a bowl.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Then add the shredded apple and mix.
- In the small bowl with the separated flour mixture, cut in the 2 Tbsp of applesauce. (This will act like a low fat streusel topping).
- Divide the batter between 12 muffin tins (I used 1/4 cup for each).
- Top with the streusel topping and place in the oven. Bake for 20 to 30 minutes or until done.
Sugar- 8g ( Approximately 4.5 grams added sugar)