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These fabulous muffins came up last year. I believe I originally saw them in the November 2010 EDF. I knew instantly that these would be a huge hit. I made them last year as Thanksgiving day breakfast and they lasted a few days beyond that for snacks. This year I made them again – twice.
Once for Carver’s breakfasts last week and again last week (5AM on Wednesday before work…) for my coworkers. Here is the original recipe.
Yields 12 muffins
5 tablespoons unsalted butter, room temperature
¼ cup unsweetened applesauce
3 cups whole wheat flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
1/3 cup low-fat buttermilk
15 ounces canned pumpkin
¾ cup brown sugar
½ cup egg substitute
½ cup sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter, melted
These will last 4 days in an airtight container at room temperature. They also will freeze very well; they last 3 months in an airtight freezer bag.