Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pumpkin-Cardamom Muffins
- add review
- #118136
Pumpkin puree not only adds flavor but it increases the moisture in the muffins along with the addition of yogurt. You can use pumpkin pie filling in place of the plain pumpkin puree, but omit the spices from the recipe (or adjust to taste as the pie filling has spices in it).
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
2 tablespoons vegetable oil
2 tablespoons honey
1/2 cup non-fat plain yogurt
1 cup pumpkin puree
2 tablespoons raw pumpkin seeds
directions
Preheat the oven to 400 degrees F. Grease a muffin tin or line with paper liners.
In a bowl, stir together the flour, baking powder, cardamom, ginger, cinnamon, and salt.
In a large bowl, whisk together the egg, oil, and honey until smooth. Stir in the yogurt and pumpkin puree and mix until combined.
Slowly stir in the flour mixture and mix until just combined (do not overmix). Fill the muffin cups 3/4ths full with the batter.
Sprinkle the tops of the batter with the pumpkin seeds.
Place the muffin tin in the oven and bake at 400 degrees F for 18-20 minutes or until light golden brown and a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool on a wire rack for 5 minutes before serving. Let the muffins cool completely before storing in an airtight container.
added by
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments