Thursday, September 27, 2007

Pumpkin Carrot Muffins

Lori Baralt

Makes 6 muffins

1/2 cup canned or pureed pumpkin (or any other meaty winter squash)
1/3 cup brown sugar
2 tablespoons oil
1 egg, beaten
1/2 cup grated carrots (or parsnips)
3/4 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1 teaspoon baking powder

Preheat oven to 375 F. Spray, butter, or oil muffin tins. Combine the pumpkin, brown sugar, oil, and egg in a bowl. Add in carrots. In another bowl, stir the dry ingredients together. Spoon the batter into six muffin tins. Bake until browned and toothpick inserted into center comes out clean, about 15 -20 minutes.