Recipe #56: Fresh Pumpkin Muffins

Fresh Pumpkin Muffins

This recipe called for fresh pumpkin (that is, not canned or pureed) to be grated into the batter, much like carrots or zucchini. That was kind of interesting to me, but I had a hard time finding a recipe that used fresh pumpkin.

I did eventually locate a recipe on the web from Recipe Link, Grated Pumpkin Muffins, but then I had the problem of finding the ingredient needed: fresh pumpkin. Only at Halloween or Thanksgiving, it seems, are there pumpkins available.

So, I decided (upon considering the internet community's suggestions) to substitute an autumn vegetable that was available: sweet potatoes! I know, that seems an unlikely alternative, but it actually worked out great and gave the muffins a wonderful texture and flavor (that was, in fact, not unlike pumpkin). I followed the recipe, using whole wheat pastry flour and adding raisins. I also used applesauce instead of oil and added pecans.

They turned out great and I believe I would make them again. My tasters agreed!

I rate these 5 out of 5.

Next up: Fruit Filled Muffins

Recipe #55: Fresh Peach Muffins

Fresh Peach Muffins

These muffins turned out well. I used a recipe from Genius Kitchen that included oatmeal (Peach Oatmeal Muffins) and it made the muffins chewier and heartier.

I used canned peaches (no lovely fresh, ripe peaches could be had at this time of year) and added pecans which always seem to be appropriate for any muffin (just ask my husband!).

They were quite good; my tasters agreed!

I rate these muffins 5 out of 5.

Next up: Fresh Pumpkin Muffins

Recipe #54: Fresh Fruit, Oat and Bran Muffins

Fresh Fruit Muffins

For this recipe I chose the King Arthur Flour Basic Muffins recipe that I'd used to make Dried Fruit Muffins a few weeks ago. The recipe works just as well for fresh fruit, so I made the muffins with chopped peaches and apple chunks and added walnuts and oatmeal (which I hadn't done with the Dried Fruit version).

They came out very well; my tasters enjoyed them. They weren't very sweet, but were filled with good things and so were good tasting and nicely textured.

I rate these muffins 5 out of 5.

Next up: Fresh Peach Muffins

Recipe #53: Fig-All-Bran Muffins

Fig-Bran Muffins

For this week's muffins, I skipped the "E" muffins--I wasn't much interested in "eggless" muffins. So, on to the "F" muffins, the first one being Fig-All-Bran Muffins. I found a recipe on Food Network's website, Fig Bran Muffins. The ingredients make for a very hearty muffin. They tasted good, but I realized I'd forgotten how many seeds figs have. Eating these muffins meant reminding myself that I wasn't eating dirt particles or ground glass or egg shells, but the normal seeds that figs have. It was a bit disconcerting, but I liked them well enough. One of my tasters said he was looking forward to eating them because he loves Fig Newtons. I told him they were like whole wheat Fig Newtons, so he would probably like them, but I don't know if he did.

My other tasters liked them, despite the grittiness of the seeds. They said they knew there were seeds, but didn't mind them.

I think these muffins were successful, although I probably wouldn't make them again because I've decided I don't really like the seeds, at least, not in muffins.

I rate these muffins 4.5 out of 5.

Next: Fresh Fruit Muffins

Recipe #52: Dried Fruit Muffins

Dried Fruit Muffins

For Dried Fruit Muffins (page 26 in 201 Muffins), I found a nice all-purpose muffins recipe from King Arthur Flour's website, Basic Muffins (with berry and oatmeal versions).

This was a very nice recipe that could be adjusted to any type of fruit or flour. I chose to use whole wheat pastry flour, and added dried apricots, raisins, cranberries, and dates. The muffins came out well, I think. My tasters enjoyed them, too.

I rate these muffins 5 out of 5.

Next: Fig-Bran Muffins

Recipe #51: Double Chocolate Muffins

Skinny Double Chocolate Muffins
taken from website

Continuing with the "D" muffins that are versions of other letters--"C" in this case--we have double chocolate--that is, chocolate chocolate-chip muffins. For this recipe I found "Skinny Double Chocolate Muffins" at Sally's Baking Addiction website. They seemed a good alternative to the more decadent chocolate muffins, and they were very good, though not very sweet.

One of my tasters seemed surprised that a muffin called double chocolate would not be sweeter. They seemed "healthy," he said. And they were lighter and healthier, what with the whole wheat flour, honey, and yogurt along with the chocolate chips. Another of my tasters said they were very good and she would like more! She didn't mind their being less sweet.😉

I would make these again, I think, as they were satisfying.

I rate these muffins 5 out of 5.

Next up: Dried Fruit Muffins. 

Recipe #50: Dill Muffins

Cottage Cheese and Dill Muffins

For this recipe I chose Cottage Cheese and Dill Muffins from the website, Genius Kitchen. These muffins were very good. They had a nice cheesy flavor with just the right amount of dill seasoning. They were light, not too sweet, and perfect to accompany soup or chili. My tasters enjoyed them, even though at first they balked at the idea of a dill-flavored muffin.

I would definitely make these again.

I rate these muffins 5 out of 5.


Next: Double Chocolate Muffins