I happen to have an affinity for watching what my hubby terms "freak shows." The Biggest Loser, Intervention, Hoarders, The Half Ton Man, The Half Ton Woman, The Half Ton Teen, The Half Ton Dog (just kidding on that one,) are just a few of my favorites. I'm not really certain why I'm drawn to these programs, other than the obvious fact that they point out to me that there is always someone out there who has it worse than I do.
Last week's season finale of Hoarders. Did y'all see it? It was about a man who hoarded rats. I had myself tucked up so tight in a blanket when I was watching it that you'd have thought there was a serial killer knocking down my door. Just ewe..eeeeeek....and uck. uck. uck.
What does this have to do with muffins? Well... I have a little bit of a hoarding problem myself when it comes to food ingredients, especially seasonal ones. Fresh cranberries are bought by the bagfuls in November then frozen to get me through until the following year. Diet cranberry Sierra Mist is stockpiled in the garage also during those months because the powers that be seem to think that we don't like cranberry beverages the rest of the year. And cinnamon chips, found in this recipe, are scooped up during the holiday baking season so I can make these muffins anytime I want to! I have found however, that even though Hershey's doesn't keep them in the stores year round, they are always available at King Arthur Flour.
Also... hugs to all of you who have been emailing me and asking how I'm doing. Thanks so much for caring. As of today I'm 6 weeks smoke free! Blogging remains stressful for me for some reason however, and I'm sure you've become aware that I've been posting less frequently. Hopefully that will change soon. I love you guys.
Whole Grain Butternut Cinnamon Chip Muffins (makes one dozen muffins)
1 cup whole wheat pastry flour
3/4 cup oat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
1 large egg
1 large egg white
1 cup plain yogurt
2 TBSP canola oil
1 tsp vanilla
1 1/4 cup butternut squash puree
1 1/3 cup Splenda (or sugar)
1/2 cup cinnamon chips
Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray lightly with cooking spray.
In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg..
In another bowl whisk together the egg, egg white, yogurt, oil, vanilla, squash and sweetener.
Add the wet ingredients to the dry ingredients and stir just until all is incorporated. Do not over mix. Stir in the chocolate chips.
Distribute batter between muffins cups. Bake for 23-25 minutes. Remove from oven and let cool in pan for a few minutes before removing from pan to cool completely on cooling rack.
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