http://www.etsy.com/listing/61326372/handsewn-sheer-fabric-gift-bags-set-ofIn Alberta at this time of year all we can talk about is the weather! I'm so sick of the cold that these beautiful days when the temperature starts to creep up and the snow starts to melt become my favorite days of the year. Of course the roads are so wet that our cars are dirty all the time!
These muffins are fast becoming a favorite in our house - Pumpkin, Orange and Date Muffins - triple batch of course! These are based on a couple of different recipes - one from an old Bosch cookbook and one from a Company's Coming recipe. I took parts of the two recipes, changed it to all whole wheat flour and cut the sugar down a lot - and upsized the recipe. You need a really big blender.
Combine in a really large bowl:
5.25 c whole wheat flour
0.5 c brown sugar
2 Tbsp baking powder
2 tsp baking soda
1.5 tsp cinnamon
1.5 tsp ground ginger
1 tsp salt
Process in a large blender, blend well after each addition:
3 large unpeeled oranged, cut into wedges and seeded - process until smooth
3 large eggs (I usually put the eggs in with the orange wedges and then blend)
0.75 c buttermilk or sour milk
0.75 c pitted dates (or raisins work too)
0.75 c melted butter
2.25 c canned pure pumpkin (I use a large can, 796mL and it works great)
Combine wet with dry, stir until just moistened.
1.5 c chopped pecans - I use dark chocolate chips instead - yummy!
Fill greased muffin cups 3/4 full. Bake at 375 degrees farenheit for 18-20 minutes. I usually bake for at least 25 and it might be because I put extra pumpkin in and use the heavier flour.
