I've gotten in the habit of making two batches of muffins at a time. They can all be baked at 350, so I make a full-size batch for my husband and I and a mini-muffin batch for Henry. As the weekend rolled around, I had some leftover pumpkin puree in my fridge which needed to be used and one over-ripe banana.
I used a basic pumpkin muffin recipe for the full-size muffins, but added molasses to give it that gingerbread hint along with some extra spices. They turned out great, fabulous texture once cooled!
Ginger Pumpkin Muffins
Yield: 12 Muffins
Bake: 350 degrees for 18-20 minutes
1 cup Pumpkin Puree
1/4 cup Molasses
1/2 cup Butter
3/4 cup Brown Sugar
1/2 cup Whole Wheat Flour
3/4 cup All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Pumpkin Pie Spice
1 tsp Ground Ginger
Blend ingredients through Sugar until smooth. Add in the dry ingredients and mix to combine, batter has a thick mousse-like texture. Spray your muffin tin or use liners and divide batter among the 12 cups.
For Henry's muffins, I used my basic Baby Muffin Recipe. However, I'd used around 1/2 cup from a newly opened can of pumpkin to supplement the leftover pumpkin I put in my Ginger Pumpkin Muffins. Since I didn't have the full can for his muffins, I added in 1/2 cup applesauce instead. I also reduced the amount of rolled oats from 1 cup to 1/2 cup because I am running low on oats and Henry eats them for breakfast. I do give Henry small amounts of our "adult" muffins and bits of treats such as cake or donuts on the rare occasions we have those items. But I love having a big freezer bag of these mini muffins which are sugar-free, salt-free, and white flour-free ready for easy snacks. They thaw at room temperature in around an hour or if you plan ahead, you can put them in the fridge overnight.
|Prepped Muffin Batter|
I came across this super-easy recipe for Spinach Mac'n'Cheese last month. I had leftover cream cheese in my fridge still from the first time I made it and Henry had just eaten the last container out of the freezer so I whipped up another batch. I use whole-wheat macaroni - cooked to the max recommended time for extra soft noodles. I filled a 1-cup container for the fridge, and then froze the rest in 4-oz jars (made 5 freezer jars). A 4-oz freezer jar usually feeds Henry for lunch, he might even eat more but I don't like to overdose on pasta. I put the container in the fridge to thaw the night before and he eats it cold for lunch. He usually has some sauted zucchini and/or fruit with it.
|Spinach Mac'n'Cheese Meal Prep|
|Spinach Pasta is delicious, Mom!|
|Homemade Pizza Pie|
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