Ginger pumpkin muffins

I'm still here. I started working and have been crazy busy.


Here is a pretty good recipe I tried. It is from Prevention magazine's may 2007 issue.

I modified it a bit by using buttermilk I had on hand instead of the fat free milk. If you buy a 14 or 15 oz can of the pumpkin, you can make 2 batches (or 24 muffins). I froze mine and they are a great snack to take to work. I added chopped pecans and dried cranberries to my second batch. I think I used a different oil as well.

1-1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp ea ground cinnamon and ginger
1/2 tsp salt
1 egg
1 cup fat free milk
1/2 cup canned 100% pure pumpkin
1/4 cup canola oil
1/2 tsp freshly grated orange zest

Preheat oven 375. Grease muffin tins or use baking liner. Stir togetherdry ingredients. Beat egg in small bowl 30 seconds, until foamy. Add milk, pumpkin, oil, orange zest. Beat well. Add to flour mixture. Stir until just moistened. Fill muffin cups 3/4 full with batter. Bake 15-17 min. until tops spring back when touched with finger. Turn out onto rack to cool.