Happy Boxing Day (for those of you with British heritage)! Christmas 2009 has come to a close, with wonderful memories of time with my family, wonderful food and I hope that all of you had a festive and blessed Christmas. I don't know about the rest of you, but I'm needing a break from chocolate and Christmas cookies! I've already dug out my copy of Cooking Light's Complete Cookbook, for inspiration on meals with more vegetables and less heavy cream, that doesn't taste bland. I doubt I'll give up some of my favorite ingredients, forever, but I need to give my cholesterol a break!
I made a few minor adaptions to her original recipe, starting with not making the cream cheese frosting. Am I crazy? No! I think my taste buds have changed, because I prefer a lot less frosting on my cakes-- and I'm evolving into being a bigger fan of bundt cakes and muffins. (This comes from a person who used to jockey for position for a corner slice of white birthday cake, with a rose, thank you.) Enough chit-chat-- in the style of The Pioneer Woman, let me show you how easy these are to make:
pumpkin puree, and froze them in one cup increments. Clever, eh? Actually, it was "P-Dub" who inspired me to do this, on her blog. The rest of the ingredients-- flour, butter (1/2 stick), an egg, salt, baking powder, sugar (1/2 cup) and some evaporated milk. Of course, you need spices-- hence the name... cinnamon, ginger and nutmeg. Golden raisins are listed as "optional", but we love them.
I used an ice cream scoop to fill the muffin pan. I used my giant muffin pan, well-greased, that yielded six muffins. Bake at 400F for 25 minutes, Ree says...
NOTE TO SELF: If you muffin pan is dark, reduce the oven temperature to 375F and check the muffins 5 minutes earlier.
TASTING NOTES: I accidentally added almond extract-- like 1/4 teaspoon, before I realized I had not grabbed the vanilla extract. With a silent prayer, I added the vanilla, too. We liked it, but that was not intentional. I used 2% evaporated milk. By eliminating the frosting and the 2% milk, I'm sure we shaved off a lot of calories. Oh, the rest are in the freezer, so I won't polish them off. I'm on holiday rich food detox!
As always, you can view the recipe by scrolling to the very bottom of the post. If you are receiving this post via email or RSS feed, you will need to JUMP to my blog to view and/or print the recipe.
My husband and I are on vacation, until January 4th. It's noon, and we're both in our lounge clothes-- that would be sweat pants, sweatshirt and slippers. Only five more days until our wedding anniversary, which we will celebrate in San Francisco!