Five Spice Peanut And Pumpkin Muffins Recipes

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FIVE-SPICE PEANUT AND PUMPKIN MUFFINS



FIVE-SPICE PEANUT AND PUMPKIN MUFFINS image

Categories     Nut     Dessert     Bake     Kid-Friendly     Quick & Easy     Fall

Yield 12

Number Of Ingredients 17

Topping:
2 tbsp (30 ml) large flake oats
2 tbsp (30 ml) each pumpkin seeds and coarsely chopped peanuts
2 tbsp (30 ml) brown sugar
Muffins:
1 cup (250 ml) all-purpose flour
3/4 cup (175 ml) whole wheat flour
1 1/4 cups (300 ml) granulated sugar
1 tbsp (15 ml) baking powder
1 1/2 tsp (7 ml) Chinese five-spice powder
1/2 tsp (2 ml) salt
1 cup (250 ml) unsweetened canned pumpkin
1/2 cup (125 ml) peanut oil or vegetable oil
1/3 cup (75 mL) water
2 eggs
1 tsp (5 ml) vanilla
1/3 cup (75 mL) peanut butter

Steps:

  • 1. Preheat oven to 375°F (190°C). Lightly grease a muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar in a small bowl, then set aside. 2. In a large bowl, stir flours with sugar, baking powder, five-spice powder and salt. In a medium bowl, whisk pumpkin with oil, water, eggs and vanilla. Then whisk in peanut butter. Pour onto flour mixture and stir just until combined. Mixture will be quite thick. 3. Spoon batter into prepared muffin pan and sprinkle with topping. Bake for about 22 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan for 5 minutes then transfer to a rack to cool completely. Additional recipes can be found at www.peanutbureau.ca.

FIVE SPICE MUFFINS



Five Spice Muffins image

These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.

Provided by K Wiens

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 18

Number Of Ingredients 14

2 cups shredded zucchini
⅓ cup boiling water
2 ¾ cups all-purpose flour
1 ½ cups white sugar
⅔ cup sunflower seeds
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground nutmeg
3 eggs, beaten
⅓ cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
  • In a large bowl, stir together zucchini and boiling water.
  • In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
  • Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
  • Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 32.1 g, Cholesterol 31 mg, Fat 5.2 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 230.4 mg, Sugar 17.1 g

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