Fab Food

Muffins. More Muffins.

Success means something different to each person. I collect inspirational sayings on my Pinterest board entitled, “Just Sayin'” – check it out, and Follow my board!

This evening, the very late spring temps were pleasantly in the low 70’s. So after days of rain, I decided to bust out the baking supplies. An undress craving for pumpkin bread got the better of me, so I grabbed my favorite cookbook – The American Country Inn and Bed & Breakfast Cookbook. It’s as much fun to read as it is to locate divine recipes.

Chocolate Chip Pumpkin Muffins, made famous by The Melville House in Rhode Island, became the basis for my twist on pumpkin muffins. It’s a habit and joy of mine, to play mad scientist in the kitchen! I rarely make a recipe as suggested, always personalizing mine, to make it my own.

Friday the 13th this year was fully of artsy success… began a 12-week journey into art therapy using “The Artist’s Way” by Julia Cameron…baked delicious muffins… and blogged about it!

Here’s my personalized recipe:

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Fruit-n-Chocolate-Loaded Pumpkin Muffins

1 1/3 c. all-purpose flour

1/3 c. ground flax seed

1/2 c. sugar (I used 3/4 c. but found it too sweet, so it’s up to you)

1 T. pumpkin pie spice

1 tsp. baking soda

1/4 tsp baking powder

1/4 tsp sea salt (so much better for you than regular salt!)

*     *     *     *

2 eggs, beaten well

1 – 15 oz can pumpkin

1/2 c. Imperial margarine, melted (have to say this brand is my fav for cooking due to the flavor)

1/2 c. chocolate chips

1/2 c. dates

1/4 c. dried cranberries

1/4 c. raisins

1/4 c. dried plums

1/4 c. pecan chips

*   *   *   *   *   *   *   *   *

Preheat oven to 350 degrees. Put paper liners into cupcake pan. This recipe makes 1 1/2 dozen muffins.

Beat the eggs in a deep bowl. Add pumpkin and melted butter. Mix well with wire whisk. Add all dry ingredients (flour, flax seed, sugar, spice, baking soda, baking powered, and salt). Mix til blended with wooden spoon. Add chocolate chips, and all fruit. Mix well.

Spoon the batter into the paper lined muffin cups, approx 3/4 full.

Bake 20 – 25 min, until puffed, springy to the touch, and wooden toothpick comes out clean.

Cool on wire rack. Delicious straight out of the oven, with a pat of real butter. Mmmm! Great for quick breakfast!

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