Tuesday, October 21, 2008


As promised, I made these muffins again so I could rate them. This time, they turned out great. I used 350F as my baking temp this time, added 1/4 cup of fat-free half and half, reduced the butterscotch and white chocolate chips just slightly and increased the pumpkin to 1/2 cup from 1/4 cup. The end result was a fluffier muffin with softer sides. I really like these. First off, there is a complex flavor here from all the veggies, chips, maple syrup, toasted walnuts and whole grains. Secondly, these are satisfying, filling and, although I can't say they're healthful, they're certainly better than filling up on fat- and sugar-laden brownies or chocolate chip cookies. (Not that I wouldn't like to, mind you. There's nothing like a chocolatey brownie or good chocolate chipper to make your day a little better.) Seriously, these muffins have lots of fiber and great taste with virtually no fat -- what's not to like? Thanks, Katrina, for a great recipe, one that I will make again and again, especially when I want to avoid hip-builders like chocolate and butter.

Rating: 9 out of 10

Crumb-Nut Topping:
3 Tbsp. whole wheat flour
3 Tbsp. brown sugar
3 Tbsp. oats
3 Tbsp. chopped toasted walnuts
1 Tbsp. butter, melted

Combine all ingredients in a small bowl with a spoon, fork or spatula. Set aside.

Muffins: 1/2 cup pumpkin
1 ripe banana, mashed
2 large eggs
1/3 cup sugar (or sugar substitute)
1/2 cup pure maple syrup
1/4 cup fat-free half and half
1 Tbsp. pure vanilla extract
1 cup whole wheat flour, lightly spooned & swept
1 cup whole wheat pastry flour, lightly spooned & swept
1 cup oats pulsed in food processor (or unprocessed wheat bran, if preferred)
1 tsp. sea salt
1 tsp. baking soda
1/4 tsp. baking powder
1 Tbsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. powdered cloves
1/4 tsp. powdered ginger
1/16 tsp. allspice
1/2 cup toasted walnuts, chopped
1/3 cup butterscotch chips
1/3 cup white chocolate clips
2 cups grated zucchini

Preheat oven to 350F. In a large bowl, combine pumpkin, banana, sugar and eggs; whisk till well combined. Add syrup, half and half and vanilla, whisking again till smooth and well combined.In a medium bowl, combine dry ingredients, nuts and chips and whisk or stir till everything is mixed well. Add zucchini and stir with spatula till zucchini is well distributed throughout and coated with dry ingredients.Add dry ingredients to wet and stir with spatula just until moistened. Batter will be very thick and stiff. Scoop into muffin tins that have been sprayed with non-stick cooking spray. Top each muffin with about 1 Tbsp. crumb-nut topping, pressing in slightly so it sticks. Bake about 21 minutes, or till muffins test done: when a toothpick inserted near center returns with just a few crumbs. Cool in pan 5 minutes, then turn out on wire rack to finish cooling. Yield: 12 standard size muffins. (These are best when served warm.)


Katrina said...

They look de-lish and even better than mine did. Love the topping! Glad you gave them another try.

Simply Life said...

Wow another DELICIOUS looking muffin! I like that you do a separate batch for the topping - I should try that! Thanks!