Honey Pumpkin Mini-Muffins |
1 1/2 Cups Whole White Wheat Flour
2 tsp Baking Powder
1/2 tsp Redmond Real Salt
1/2 tsp Ground Nutmeg
1/2 tsp Ground Allspice
1 Egg, Lightly Beaten
1/2 Cup Almond Milk
1/3 Cup Butter, Melted
1/3 Cup Honey
1/4 Cup Pumpkin Puree
Butter for Basting, & Cinnamon for Sprinkling on Top
Combine flour, baking powder, salt, nutmeg, allspice in one bowl.
Combine the honey, pumpkin, egg, and almond milk in a larger bowl, beating lightly with a fork.
Add the melted butter gradually to this mixture. Stir the dry ingredients into the wet gradually until it forms a batter. Spoon into greased mini muffin tins, (makes 24,) then bake at 400 F for 12-14 minutes. When they come out of the oven, lightly bast the tops with a little butter, and sprinkle with cinnamon.
Spooky Cider |
Caprese Monsters I can't take credit for these little crossed-eyed monsters with thier tongues sticking out. Just google "Halloween Salads" and you'll be amazed at the creative things people have come up with! I love caprese salad anyway, so I can eat a whole plate for lunch--easy. We can't believe we still have some garden tomatoes and basil growing! |
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