Frugal Food Thursday: Pumpkin Corn Muffins
Last Thursday, I finished all my Thanksgiving preparation early. We were going to the home of relatives, so I didn't have to worry about making a turkey. I had made my Sweet Potato and Pineapple Casserole, Leftover Challah Stuffing, Romaine and Orange Salad, and cranberry sauce. But I felt like making just one more thing. Sometime warm, tasty, and festive.
I realized we didn't have any bread for the meal, and that I was really craving some cornbread. So I made these delicious pumpkin corn muffins.
The pumpkin taste is subtle; even pumpkin haters (do they exist?) will like these muffins.
Cornbread is by nature a frugal food. I keep cornmeal in the freezer, ready for use. It keeps very well there. I bought the pumpkin puree at ALDI, where it was seasonally available.
I got this recipe from the Southern Food section of About.com.
PUMPKIN CORN MUFFINS
1 cup yellow cornmeal
1 cup all-purpose flour
1 tsp baking soda
1/2 tbsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1 egg, beaten
3/4 cup milk
2 tsp butter or margarine, melted
1 cup canned pumpkin puree (about 1/2 of a 15-oz can)
Preheat oven to 375 degrees. Line a muffin tin with 12 paper liners. Spray nonstick spray onto the liners.
In a medium bowl, combine the the cornmeal, flour, baking soda, baking powder, and salt.
In a large mixing bowl, mix together the brown sugar, egg, milk, and butter. Using a whisk, add the pumpkin puree and whisk until well combined.
Add the dry ingredients to the wet ingredients, mixing until all of the dry ingredients are just moistened.
Pour batter into muffin cups, filling them two-thirds full. Bake muffins for 16-20 minutes.
Makes 12 muffins.
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