Another tasty treat from my oven!
A couple of months ago, I had some buttermilk in the fridge that I needed to use up, but I didn’t feel like making waffles or pancakes. So I pulled out one of my cookbooks, hit up the index, and found a recipe for some quick bread that used buttermilk as the liquid. It was delicious.
Fast forward to this week, and I’ve got another carton of buttermilk in the fridge. But this time I bought it specifically to make muffins. And maybe a pan of brownies.
The recipe upon which this is based is from The Original King Arthur Flour Cookbook, Commemorative Edition. But being me, of course I had to modify it. (I followed it as written the first time, honest!) The original calls for raisins; I used a little more than specified and I used a mix of golden raisins, pineapple, cranberries, papaya and crystallized ginger. And I added some ground ginger to give it a little spice.
Oh! And a tiny sprinkle of Turbinado sugar on top before baking gives these a little sparkle and crunch.
What’s interesting about these is that they contain no eggs and no oil. The only fat comes from whatever small amount is in the flour, cornmeal and buttermilk.
So without further ado, I give you
Whole Wheat Cornmeal Molasses Pumpkin Muffins
- 2 cups whole wheat flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 cup raisins or other small dried fruit
- 1 cup pumpkin puree
- 1/2 cup molasses
- 1/4 cup honey
- 1 cup buttermilk
- Heat oven to 350˚F. Prepare muffin pans by lining with papers and spraying the bottoms of the papers with baking spray.
- In a large mixing bowl, combine the flour, cornmeal, baking powder, salt and ginger. Mix in the raisins.
- In a separate bowl, stir together the pumpkin, molasses, honey and buttermilk. Add this mixture to the dry ingredients and stir only enough to combine.
- Fill prepared muffin cups 2/3 full and bake for 15-18 minutes or until a pick inserted comes out clean.
Recipe modified from Whole Wheat Cornmeal Molasses Banana Bread, The Original King Arthur Flour Cookbook, 1990, revised edition 2010.
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