Come and get it - Home Front Magazine

SPONSOR

Scooter Link: Your medical equipment superstore

MAIN MENU

- Home
- Feature stories
- From the editor
- Just a thought
- Small blessings
- You are not alone
- Come and get it
- Then and now
- Fun pages
- Advertising info
- Helpful links New
- About Us

LEARN HOW TO MAKE OUR TYPE LARGER

	Come and get it

Muffins, hot from the oven
Published May 2000

(NAPS)-Everybody loves a warm-from-the-oven muffin, and muffins are incredibly easy to make. From start to finish, most muffin recipes take less than 40 minutes, but you can have a warm muffin even faster by doing all the measuring and some of the mixing the night before. Mix together the dry ingredients in one bowl and the liquid ingredients in a second bowl. Cover both bowls and refrigerate the liquid ingredients. In the morning, combine the two, spoon into muffin pans and bake.

Treat the family to Pumpkin Pecan Oat Muffins this weekend. These moist and tender muffins are fragrant with spices and crowned with a crunchy oat and brown sugar topping. Lower in fat than many bakery and store bought muffins, they're also made with whole grain oats. Oats add heart-healthy soluble fiber, while canned pumpkin contributes a healthy helping of beta-carotene.

Pumpkin Pecan Oat Muffins

Topping

1/4 cup Quaker oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1/8 teaspoon pumpkin pie spice

Muffins

1 1/2 cups all-purpose flour
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 cup chopped pecans
1 cup canned pumpkin
3/4 cup fat-free milk
3 tablespoons canola oil
2 egg whites or 1 egg

Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups or spray bottoms only with cooking spray. For topping, combine all ingredients; set aside. For muffins, combine dry ingredients; mix well. Combine pumpkin, milk, oil and egg whites; mix well. Add to dry ingredients; mix just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full; sprinkle evenly with topping. Bake 22 to 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins 5 minutes in pan on wire rack; remove from pan. Serve warm.

Yield: 1 dozen
Nutrition Information (1 muffin): Calories 190, Fat 4g (Sat Fat 0.5g), Cholesterol 0mg, Sodium 115mg, Fiber 2g, Protein 4g.

Return to a list of Come and get it recipes.