DENVER — Pumpkins, apples and currants are just perfect for October’s fall harvest. Here is a reduced fat muffin recipe that is a warm breakfast treat. These muffins are dense with the apples, pumpkin and currants. Try them warm with the caramelized pumpkin apple “butter”. The muffins can be re-heated in a microwave.
For the muffins
2½ cups whole wheat pastry flour
1 cup packed brown sugar
1½ t cinnamon
1½ t ground ginger
¾ t nutmeg
½ t ground cloves
1t baking soda
3 egg equivalents
8 ounces unsweetened canned pumpkin puree, reserve additional puree for the pumpkin apple “butter”
½ cup non-fat yogurt
1 Fuji apple, peeled and chopped
1 cup dried currants
¼ to ½ cup water to “thin” the batter
For the apple butter
1 apple peeled, cored and sliced
1T reduced fat butter blend
2T brown sugar
½ t cinnamon
2T pumpkin puree
For the muffins, preheat oven to 350 degrees F. In a medium sized bowl, combine all dry ingredients. In a separate bowl, whisk together the egg, pumpkin, ½ cup yogurt, apples and cranberries. Combine with the dry ingredients. Add water to thin the consistency of the batter if necessary.
Prepare 12 muffin cups. Spray each cup with cooking spray. Divide the batter, slightly over-filling each muffin cup. Place in the oven and bake until centers are done, approximately 20 minutes.
For the apple butter, in a medium sauté pan, add the sliced apples, reduced fat butter blend, brown sugar and cinnamon. Sauté until apples are softened and caramelized. Add the pumpkin puree and currants. Combine and heat thoroughly. Remove from heat and cool. Serve the “butter” at room temperature with the muffins.
Serves 12. Serving size: 1 muffin with a spoonful of the pumpkin apple “butter.”