Toiling in the Kitchen

We went for a play date across the street last week and my neighbour put out a plate of healthy muffins for the kids. Cakes went ape over them and ate the whole plate. Now, I'm not one to bake stuff but it was clearly time I start, so I got the recipe and made a batch. It was worth it to see this:






Here's the recipe. These are healthy and tasty-I'll warn you though, they turn the poop orange.

Little Punkins

1/2 cup vegetable oil
2 whole eggs
1 egg white
2/3 cup raisins
1/2 cup coarsely chopped dried unsweetened pineapple or apricots
1 3/4 cups apple juice concentrate
1 cup canned unsweetened solid-pack pumpkin
1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 tsp ground cinnamon

1. Prehead oven to 350F. Lightly oil two 12-cup muffin tins, or line with cupcake liners.

2. Beat the oil, eggs, and egg white together in a large mixing bowl. Chop the raisins and other dried fruit with the apple juice concentrate in a blender or food processor; add the pumpkin and blend. Fold the pumpkin mixture into the egg and oil mixture.

3. Combine the flours, wheat germ, baking powder, and cinnamon in a bowl. Add the flour mixture to the pumpkin mixture; stir until just blended.

4. Pour the batter into the prepared muffin cups, filling each about 3/4 full. Bake until a knife inserted in the center of a muffin comes out clean, about 25 minutes. Cool in tins for 10 min then turn out onto rack to cool completely.

Happy baking!