Friday, October 17, 2008

Four Foods on Friday #51

Four Foods on Friday time already. Where did the week go?

#1. I passed Costco and saw gas at $2.84 and have had Costco on the brain since. Share a cupcake, muffin or cookie recipe.


I'll share a recipe for the last batch of muffins I made. It's a Cooking Light recipe: Pumpkin-Cranberry muffins. I loved them! They froze well, and I would just grab one from the freezer, defrost it the night before, and grab it for breakfast the next morning.

Pumpkin-Cranberry Muffins

Yields 1 dozen
Ingredients

* 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
* 1 teaspoon baking soda
* 3/4 teaspoon ground ginger
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon ground cloves
* 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
* 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
* Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); 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 cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. 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.

#2. Cupcakes, muffins and cookies require something to drink. What do you drink with them?
Tea, always tea. Orange pekoe with a healthy dose of cream (I meant milk! I actually don't like cream in my tea at all) and sugar.

#3. Which do you prefer, mini muffins and cupcakes or full sized ones?
Full-size, for sure. When something's so good, why have just a little of it?

#4. What type of muffin or cupcake pan do you use? Silicone, disposable, etc.
I have one silicone and one metal pan, but I do prefer the metal. I always feels like half of the dough is going to tip out when I use the silicone!

5 comments:

Anele October 17, 2008 at 1:10:00 PM EDT  

"Full-size, for sure. When something's so good, why have just a little of it?" I like your attitude! :)

corrin October 17, 2008 at 3:29:00 PM EDT  

Cooking Light always has the best recipes.

Charla @ Healthy Home Blog October 17, 2008 at 10:21:00 PM EDT  

Your muffins sound yummy! I like things made with pumpkin.

Sheri/Cookingmom October 18, 2008 at 12:31:00 AM EDT  

Those muffins sound perfect for someone on Weight Watchers (me!).

Karen October 19, 2008 at 11:28:00 AM EDT  

Oh my goodness. Do those ever sound yummy.

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