Sunday, September 08, 2013

Hearty Breakfast Pumpkin Muffins ~ Bourbon Style!

Thanks for reading my squirrely poem last week!  I have noticed a little more destruction of my garden, but I have been harvesting and eating produce from it. "Winning". :)

I thought I would share a delicious muffin recipe this week, a great one for fall!  I did make these delicious hearty breakfast muffins, and they were gobbled up fast!  I have no photos for you.

Pumpkins aren't in season all the time, but now we are closer to fall so they shouldn't be hard to obtain.  If you want you can use different fruits of your choice you can do that.   I have listed the recommended ones in the recipe instructions.  I also have my own style~ that's Bourbon style! I will list the recipe without the Bourbon first though, so you have that base first and the bourbon version is actually the alternative.

I know lots of people are watching football this Sunday, I have heard the hollering and cheering!
So, many of you may not have time to whip these up for tomorrow morning.  Maybe you can take a look at this recipe during this week, and pick-up ingredients you may need at the store.  Then bake them up next weekend.

When Monday arrives a hot coffee and one of these will set your day straight.  If you want to wait until you get some bourbon, or are gifted some Bourbon you can most certainly do that.  These are so tasty either way.  Coffee, tasty muffin, will travel!

Heart Breakfast Pumpkin Muffins

Here's the ingredient list:

2 cups whole wheat flour
1 cup wheat germ
2 tsp. baking powder
1/2 tsp baking soda
2 tsp. cinnamon
1 tsp. allspice
1 cup mashed pumpkin
1/3 cup vegetable oil
1 cup milk
1 egg
1/4 cup molasses
1/4 cup honey
1/2 cup raisins
1/2 cup chopped nuts (walnuts or pecans)

If you are making these Bourbon style, omit the honey and molasses.  Instead add 1/2 cup of packed brown sugar and 1/3 cup of Bourbon (cherry Bourbon is very good).   I usually eyeball it, I don't think too much bourbon should be used or the batter could turn out too runny, so be sparing at first and see how the consistency is.

**  If you don't like or have any pumpkin just yet, you can substitute banana, grated apple, carrot or zucchini.

In large bowl, combine all dry ingredients except raisins and nuts.  In small bowl, stir together wet ingredients including egg.  Add wet to dry ingredients and stir until just blended.  Add raisins and nuts.  Fill 12 greased muffin tins.  Bake at 375*F (190*C) for about 15-20 minutes or until done.
Makes 12 large muffins.

That's it!  Enjoy!!!  Have a great week!
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