Pumpkin-Praline Muffins

I like muffins because if I'm running late, I can always throw one into my purse to eat on the way in to work. Also because they make great characters in online, animated films. Like my "Cakes to Try" list, I recently started a "Muffin List" in the little black recipes book I carry around with me. This one I found in Better Homes and Gardens. The cholesterol and saturated fat content were a little high, I thought, so I subbed in Smart Balance butter, egg beaters and whole-wheat flour.

Difficulty: Easy (but uses a lot of bowls)
Eat Rating: Either because I used whole wheat flour or because I accidentally omitted the baking soda, the muffins are a little bit dense. Not bad, just thicker than you'd expect for a muffin. The praline topping though is pretty awesome.

Better Homes and Garden, New Baking Book 1998

1/3 cup packed brown sugar
2 tbsp sour cream (LN: I subbed lowfat yogurt)
2/3 cup chopped pecans
2 cups all-purpose flour (LN: I used whole-wheat flour)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 egg, beaten
3/4 cup buttermilk
3/4 cup canned pumpkin
2/3 cup brown sugar
1/3 cup butter, melted (LN: I used Smart Balance butter)

Line muffin-tin with cups or grease. Preheat oven to 375 degrees.

In a small bowl, mix 1/3 cup brown sugar, sour cream (or yogurt) and pecans. Set aside.

In medium bowl, mix together dry ingredients: flour, baking powder, cinnamon, baking soda, nutmeg, salt and cloves. In a separate bowl, combine egg, buttermilk, pumpkin, 2/3 cup brown sugar and melted butter. Add to dry mixture and stir until just moistened.

Spoon batter into muffin cups. Spoon about 2 tsp of pecan mixture on top of each muffin. Bake for 20-25 minutes or until toothpick inserted comes out clean. Cool on wire rack. Best served slightly warm.

Blueberry Banana Muffins

These are good to make ahead for breakfast for the week. The first time I made them, I couldn't find wheat germ at my local Giant. For a substitute, I ground up some walnuts in the food processor. I also subbed egg beaters for the egg and topped the muffins with some granola before baking.

Difficulty: Easy
Eat Rating: Awesome

From The New American Heart Association Cookbook, 7th Edition

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup wheat germ
1/3 cup packed light brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 medium banana, mashed
1/2 cup orange juice
1/4 cup unsweetened applesauce
1 egg (or equivalent egg substitute)
1 tbsp vegetable oil
1 cup fresh blueberries

Preheat the oven to 400 degrees. Spray a 12-cup muffin tin or use paper liners.

In a large bowl, stir together the dry ingredients -- all-purpose flour, whole-wheat flour, wheat germ, baking powder, salt, spice. In a separate bowl, mash the banana, then add orange juice, applesauce, egg and vegetable oil. Mix the wet ingredients, then add to the dry mix. Stir just until moistened. Fold in blueberries.

Fill each muffin cup about 2/3 of the way and bake for 15 minutes.