Frugal Food Thursday: Pumpkin Corn Muffins
Last Thursday, I finished all my Thanksgiving preparation early. We were going to the home of relatives, so I didn't have to worry about making a turkey. I had made my Sweet Potato and Pineapple Casserole, Leftover Challah Stuffing, Romaine and Orange Salad, and cranberry sauce. But I felt like making just one more thing. Sometime warm, tasty, and festive.
I realized we didn't have any bread for the meal, and that I was really craving some cornbread. So I made these delicious pumpkin corn muffins.
The pumpkin taste is subtle; even pumpkin haters (do they exist?) will like these muffins.
Cornbread is by nature a frugal food. I keep cornmeal in the freezer, ready for use. It keeps very well there. I bought the pumpkin puree at ALDI, where it was seasonally available.
I got this recipe from the Southern Food section of About.com.
PUMPKIN CORN MUFFINS
1 cup yellow cornmeal
1 cup all-purpose flour
1 tsp baking soda
1/2 tbsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1 egg, beaten
3/4 cup milk
2 tsp butter or margarine, melted
1 cup canned pumpkin puree (about 1/2 of a 15-oz can)
Preheat oven to 375 degrees. Line a muffin tin with 12 paper liners. Spray nonstick spray onto the liners.
In a medium bowl, combine the the cornmeal, flour, baking soda, baking powder, and salt.
In a large mixing bowl, mix together the brown sugar, egg, milk, and butter. Using a whisk, add the pumpkin puree and whisk until well combined.
Add the dry ingredients to the wet ingredients, mixing until all of the dry ingredients are just moistened.
Pour batter into muffin cups, filling them two-thirds full. Bake muffins for 16-20 minutes.
Makes 12 muffins.
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10 comments:
Laura, I always enjoy your economical balance to meals, but especially around a holiday. Today I've linked Marshmallow Crispy Treats dressed up a little with cranberries, nuts and chocolate chips -- an old favorite, but new because I made them with gluten-free Rice Krispies (new from Kellogg's).
Oh my goodness I love Pumpkin in any form, I will have to try this pumpkin recipe.
Your muffin's look so warm and inviting. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Your muffins look and sound delicious! Thanks so much for linking them up at Muffin Monday! Have a great week!
I like to add pumpkin puree to cornbread muffin mix too, especially if I'm pressed for time! I add about 1/3 cup for every 8 muffins. Makes them moist!
Thank you for hosting this hop!
Following your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma's Lounge ( http://olahmomma.com/momlounge ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings. I blog at http://olahmomma.com
Thanks and have a great day!
These muffins look amazing. I bet they're the perfect warm treat for a cold winter day.
Slightly late, but thank you so much for linking up to Friday Food last week on Momtrends.com! Love the pumpkin muffins! ~Shannon
Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts! :)
Thanks for sharing your corn bread recipe with the Hearth and Soul blog hop!
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