Pumpkin Muffins and Blueberry Muffins

I think muffins are one of the best things for a quick and easy on-the-go breakfast. Since I always seem to wake up late, I never have enough time to make myself breakfast. Muffins are great because there are so many possibilities and they are so easy to make.
We like to use up what we have in the fridge, and that is most often what determines the flavor/ ingredients of the meals we make. This weekend I had left over blueberries from the pancakes, and left over pumpkin pie filling from some pumpkin pies we had made. Instead of throwing out the filling that didn’t fit into the pies, we thought we would see how it worked in muffins. And of course, blueberry muffins was the obvious choice for the rest of the blueberries since blueberry muffins are by far my favorite (more specifically my Dad’s blueberry muffins which mine never seem to compare to). Hopefully I can get that recipe up here later but for now here is mine.

This makes around 18 muffins.

INGREDIENTS

– 2 cups all-purpose flour
– ½ cup granulated sugar
– 1 tbsp baking powder
– ½ tsp salt
– 1 cup milk
– 2 eggs whites
– 1/4 cup butter melted

DIRECTIONS
1. Beat the butter, sugar and milk.
2. Mix all dry ingredients in until batter forms.

 

 

 

 

 

 

 

3. Gently fold in the egg whites.

That’s the basic muffin batter. Now this is where you can get creative.  I divided the batter into two bowls.
4. In one bowl I mixed in a 1/4 tsp vanilla and about 1/4 cup blueberries.  Be careful when mixing in the blueberries making sure not to break the berries.
5. In the other half of the batter I mixed in 1/2 cup pumpkin pie filling.
6. Spoon the batter(s) into a greased muffin pan and bake at 350F for about 20 minutes or until a toothpick inserted into the center comes out clean.


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