Pumpkin Breakfast Muffins
At my house we do get tired of eating the same thing for breakfast week after week, month after month. I was playing around with a spice cake recipe that I have used in the past trying to make some high fiber breakfast muffins. (Did you know that Casa Linda = Test Kitchen) Seriously now, I am always experimenting with recipes, trying to make them healthier for my growing kids. I think this recipe scored very well with the family, and a few of the teachers! They were extremely moist and the ground flax seed added some nice texture to the recipe. The greatest part is that it added 46 grams of fiber to this recipe. How do you like them apples?!?!? (Flax seed!) I think these Pumpkin Muffins are perfect for breakfast or great for a school snack. Bon Appétit, Cecelia
- 1 box spice cake mix
- 1 cup golden ground flax
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- Pinch or two of nutmeg
- 4 eggs
- 1 (12 ounce) can pureed pumpkin
- 1 cup canola oil
- 1 cup water
- Directions: In large mixing bowl add egg and beat well on medium for about 30 seconds. Add pumpkin, oil and water. Mix again for 30 more seconds until blended. In separate mixing bowl add cake mix, baking powder, ground flax seed, cinnamon, ground ginger and nutmeg. Add the wet mixture to dry mixture. With an electric mixer mix on medium for two minutes or until all ingredients are fully blended, about one minute. Pour into large muffin pans and bake for 20 - 22 minutes.
- Tip: Test with tooth pick, poke in center if it come out clean it is fully cooked. When using dark baking dishes you may have to reduce cooking time by one or two minutes (18 – 20 minutes).
Cecelia's Good Stuff http://ceceliasgoodstuff.com/