holiday food.

so this blog is suffering from school and everything else.

but it is winter holidays!  time to eat everything made with fat and sugar so we can get through the dark months ahead.

to counter that, i have invented:

ridiculously healthy pumpkin muffins

* this is what i made this morning.  bonus points: use all organic ingredients

1 c organic sugar 
1 c organic canned pumpkin (bonus points: get an organic pumpkin from a local farmer and cook and puree it yourself)
2    organic eggs  (bonus points: local)
1/4  c oil
1/4 c water


1    c whole wheat flour
1/2 c white flour
1    t  baking soda
3/4 t  salt
1    t  ground cinnamon
1/4 t  ground nutmeg
1/4 t  ground cloves
1/4 t  ground ginger

minced candied ginger

1.  using an electric mixer, beat eggs with the sugar, pumpkin, oil, and water.

2.  add the dry ingredients to the wet and stir with a spoon until blended.  lumps are ok.  do not use an electric mixer for this step, the whole wheat flour will not be happy with you.  unless i guess you have a stand mixer with some kind of gentle attachment, but i don't.

3.  fill greased or paper-lined muffin cups, portioning out the batter evenly.  if making regular-sized muffins, cups will be about 3/4 full.

4.  top each muffin with some of the candied ginger.

5.  bake at 350F for 15-20 minutes or until a tester inserted into a muffin comes out clean.

yay.  they are yummy.  i would like to look up an ingredient substitute formula and see how they work with molasses, which i think might be even better.  they're like pumpkin pie, except muffins.  spicy, not too sweet.  for moister muffins, either use 100% white flour or more oil.  but then they're not as healthy.