The supermarket we normally shop at, here in the Southern Tier of New York State, has a monthly magazine that includes several recipes drawn from various cookbooks.
The December issue had a recipe I decided to bake earlier this week. I had all the ingredients and it was SmartPoints friendly for the WW (formerly Weight Watchers) program I follow to maintain my weight.
I don't do much scratch baking nowadays but I think this is going in the "yes, I am going to make this again" list.
If you are interested in the recipe here it is.
Basically, it uses old fashioned oats, canned pumpkin puree, and finely shredded carrots. some other add ins, and spices. It's sweetened using maple syrup.
I used almond milk, as I don't keep dairy milk in the house. The eggs I used were from someone my son knows and one of them turned out to be a double yolker. I'm fortunate to live in an area where I can get farm fresh eggs from time to time even in the winter.
Verdict: I might have baked this a minute or two longer, but they were nice and moist. I ate several and am freezing the rest. We'll see how the freezing works.
I haven't made muffins in years. Several years ago I would bake corn muffins and blueberry muffins.
How did I get out of the habit, I wonder? I used to enjoy this activity.
It's interesting how we change with the years.
It's time to rediscover some of my roots.
I love muffins! I have a recipe for pumpkin muffins, but these sound even better with oatmeal and chocolate chips. Then again, everything is better with chocolate chips!
ReplyDelete...sounds and looks good.
ReplyDeleteI stopped bakingyears ago, my sister is amazing at it ... but I am rediscovering it. So far I haven’t ventured beyond mixes, but I’m getting braver.
ReplyDeleteIt been ages since I baked, it just hubby and me.
ReplyDeleteCoffee is on and stay safe
I haven't baked in a while, but it's nice when it comes back, isn't it?
ReplyDelete