Just about every store I walk into right now has their squash on sale..that would include the sugar pumpkins. Which erks me to the moon and back because last week I paid..oh, about $3/pound for some to decorate my entry table with for Fall. Enter these puppies- Pumpkin Blueberry Muffins..AND puh-lease do not forget the streusal topping, yum. On occasion the muffin can get a bad wrap for being high calorie and high fat, and in other words, Stay Away. In actuality, most muffins, made famous by delis and specialty coffee shops, are made withhealthy, whole ingredients. As a side note: I almost get a kick out of acting like a coffee snob- “I’ll take a non-fat, sugar free vanilla, 1/2 syrup, 2 Splenda, extra, EXtra hot latte. Oh, and a low-fat bran muffin..can you cut that in half? To go. Please.” This composure usually doesn’t phase the coffee masters for a half a second. Quite amusing for someone like myself that doesn’t truly act that way.. ANYways..back to the muffins. The problem with these celebrity muffins is the portion size. Good Grief Charlie Brown. These gigantor muffins out-size and not to mention out-weigh the homemade muffins I make in my dozen yeild baking pan by almost double. The larger muffins also top the caloric scale around 350-400 calories apiece, and that’s before any butter, honey or jam. So whether it is made with wholesome ingredients, the idea of ‘healthy’ is drowned- don’t forget, even a healthful food can be not-so-healthful when enjoyed without moderation. If you find yourself stuck in the coffee line, starved, feel free to grab a muffin, or loaf, or scone. I sure don’t want you to go hungry! Please keep in mind my encouragement for moderation- Enjoy your muffin, but just eat half, and save the rest for a snack, or share with a friend- she/he will think you are SO sweet for breakfast when we all really know your waistline will appreciate it much more!
BUT–If you want to save money and calories, bake your own. You might raise a couple eyebrows once you realize how easy it is, and how much CHEAPER it is.. I mean, C’mon.. you are already paying $4 for a cup of Joe. Save your muffin monies for Joe tomorrow.
Pumpkin Blueberry Streusal Muffins
Chief architect x2 turkce yama INGREDIENTS: Muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
1 cup fresh or frozen blueberries
Cooking spray
DIRECTIONS:
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine both flours, baking soda, and next 5 ingredients (though nutmeg); stir well with a whisk. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in blueberries. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over muffins. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
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Eva Rosenberg
Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!
