Pumpkin Muffin

For years I was convinced I didn’t like pumpkin (I blame the mushy disquise) until finally one glorious day I actually tried it.  Sadly twenty years of non pumpkin eating, and wasted thanksgivings has lead me to become obsessed every fall since with anything pumpkin and I mean anything and everything.  So since I felt the first stirrings of fall and since I flipped the calendar over to September I have been thinking pumpkin.  These yummy pumpkin muffins are delish and perfect fall muffin for any pumpkin lover.

 

PUMPKIN MUFFINS

1 can pure pumpkin puree (or even better make your own)

3 cups flour

2 cups white sugar

2 tsp baking soda

1/2 tsp baking powder

2 tsp gound cloves

2 tsp ground cinnamon

2 tsp nutmeg

1 tsp allspice

1 tsp salt

2/3 cup vegetable oil

3 eggs

Preheat ove to 350

In large bowl stir toghether flour, sugar, baking soda, baking powder, clovers, cinnamon, nutmeg , and salt.  In a seperate bowl combine pumpkin, vegetable oil, eggs.  Stir pumpkin mixture into flour mix until smooth.  Scoop batter into prepared muffin cups.

Bake 20-25 min until a toothpick inserted in the center comes out clean

 

Baking Powder Biscuits

 

 

 

 

 

 

It rained all day today so I thought perfect day for soup yay!!  I love soup I could eat it every other day as a complete meal in and of itself, however, my other half does not feel the same soooooooo in order to keep the peace I have made the lovely if not basic baking powder biscuits in an attempt to appease.  In an effort to be more heath aware I have used half whole wheat flour and added about a 1/4 cup of ground flax seed (tell no one) oh and I made them mini thinking maybe I would be able to use some portion control this way

So Anyways here is the original recipe, straight out of the good old purity cookbook

Preheat Oven to 450

Blend or Sift Together

2 cups flour

4 tsp baking powder

1 tsp salt

Cut in Finely

1/3 cup shortening

ADD

3/4 cup milk plus 2 Tbsp

I add about a 1/2 cup of cheese at this point too purely optional of course

Stir with a fork to make a soft dough.  Turn dough onto a lightly floured surface and knead gently 8 to 10 times.  Roll or pat to desired thickness (biscuits will double height when baked) Cut out with a floured cutter

Place biscuits on an ungreased baking sheet close together for soft-sided or about 1′ apart for crusty-sided biscuits

Bake for 12 to 15 minutes

Enjoy

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