This recipe thing is so much easier than trying to come up with something interesting to write about my life. i have a very uninteresting life. Except for the fact that Will threw me off of the couch last night and I landed on the floor with my skirt over my head and my underwear up my butt. It was VERY interesting. Bottoms up!!
Blueberry vodka & Blackberry IZZE, might have to try that some time soon.
Pumpkin Cornmeal Muffins
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup milk
4 eggs
1 15-ounce can solid pumpkin
1 1/2 cups whole-wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
Heat oven to 350° F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.
In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth.
Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack.
Yield: 12 muffins
NUTRITION PER SERVING
CALORIES 255(0% from fat); FAT 10g (sat 6g); PROTEIN 6mg; CHOLESTEROL 92mg; CALCIUM 97mg; SODIUM 320mg; FIBER 4g; CARBOHYDRATE 37g; IRON 2mg
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