Hello to everyone! Hope you all are doing well. We spent the latter half of last week in North Carolina at a conference put on by the National Center for Family Integrated Churches. We were very blessed by our time there, and will probably be posting on the trip some time soon:-)
However, right now I am posting our recipe of the month. I really should have posted this before our trip, but as you can see, I did not. So, we'll just have to continue from here:-)
The recipe we want to share with you today is our Pumpkin Harvest Muffins. This is definitely a family favorite of many years. We got the recipe out of the cookbook From the Kitchen of Two Sisters, by Danielle and Lindsay Voeller. We have, of course, modified it slightly, as we often do.
The recipe makes about two and a half to three dozen muffins. That use to seem like a tremendous amount, and that we would never get done baking. But that was when there were only five of us:-) (We laugh some times at how our family has grown as we remember little things. Like only five plates at the table, or getting the five for five Arby Melt deal. Of course that was when Tater was younger too;-) Needless to say, now it doesn't seem like quite so much. Oh how blessed we are that the Lord has added so many blessings to our family!) So anyway, here's our recipe of the month. Hope you all will try these and enjoy them.
Ingredients:
1 cup raisins
1 cup date pieces (or additional cup of raisins)
5 tsp. baking soda
1 1/2 cups boiling water
1/2 cup butter, melted
1/2 cup applesauce
1/2 cup olive oil
2 cups milk
4 eggs
1 cup honey
2 cups mashed pumpkin
3 cups rolled oats
5 cups whole wheat flour
1 heaping Tbsp. cinnamon
2 tsp. salt
First, measure raisins, dates, and baking soda into a large bowl.
Next, add boiling water and stir well.
Now you want to get your butter melting.
Next add the applesauce, oil, and butter.
Now you can measure and pour in the milk.
Next, add the eggs and honey...
...Then the pumpkin and rolled oats.
Now add the flour, salt, and cinnamon. (Make sure you heap that tablespoon high:-)
Finally, stir add ingredients together very well, as demonstrated by my excellent little helper.
Fill greased muffin cups almost full, and bake at 375 degrees for about twenty minutes. (You can also store this batter in the refrigerator overnight. We have tried this, and it works very well.)
And finally, the finished product - A wonderful, tasty, little morsel that is sure to delight everyone!
These are fantastic warm or cold, and freeze very well.
Have a wonderful day!
May the Lord guide you ever towards Himself throughout each step of the way!
Britt Ann
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