RECIPE #4136 - Whole Wheat Pumpkin Muffins, Friday, May 2, 2008 - NewsChannel5.com | Nashville News, Weather & Sports

PAM ANDERSON/COOKBOOK AUTHOR

1 can (15 oz) 100% pure pumpkin

1-1/2 t ground ginger

1 t ground cinnamon

1/4 t ground cloves

3/4 c dark brown sugar

1/2 c flavorless oil, such as vegetable or canola

2 large eggs, lightly beaten

1 c whole wheat flour

2 T cornstarch

2 t baking power

1/4 t baking soda

1/2 t salt

ORANGE GLAZE (optional)

1/4 c confectioners' sugar

1/4 t finely grated orange zest

2 t orange juice

Adjust oven rack to center position and heat oven to 425 degrees. Spray 24 mini muffin cups with vegetable cooking spray.

  Place pumpkin, ginger, cinnamon, and cloves in a small nonstick skillet over medium heat. Bring to a simmer and cook, stirring, to blend flavors, about 3 minutes. Pour hot puree into a medium bowl. Whisk in brown sugar and oil, then slowly beat in eggs.

  Whisk four, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk pumpkin mixture into flour mixture until just combined.

  Divide batter among muffin cups (a 2-tablespoon spring-action ice-cream scoop works well) and bake until golden and cooked through, 10 to 12 minutes. Let muffins stand for a couple of minutes, then remove from the cups and place on a wire rack to cool.

ORANGE GLAZE (OPTIONAL):

Whisk ingredients together in a small bowl. Drizzle over warm muffins.

MAKES 2 DOZEN MUFFINS

99 calories per unglazed muffin: 104 calories glazed 

BAR NUTS a' la UNION SQUARE CAFÉ

2 lbs (about 6 cups) premium roasted salted mixed nuts

8 ozs (about 1-2/3 cups) roasted salted pistachios

1 T butter

1/4 c minced fresh rosemary leaves

1/2 t cayenne pepper

2 t dark brown sugar

1 t kosher salt

Adjust oven rack to middle position and heat oven to 325 degrees.

  Spread nuts on a large (18-by-12 inch) baking sheet in a single layer. Roast, stirring occasionally, until fragrant and very hot, about 10 minutes.

  Meanwhile, microwave butter in a medium butter in a medium microwave-safe bowl until melted. Stir in rosemary, cayenne, sugar and salt. Pour hot nuts into a large bowl. Add rosemary mixure and stir until completely coated. Pour nuts back onto baking sheet and spread in a single layer to cool. Serve warm or at room temperature. (Nuts can be stored in an air-tight container for about 1 month.)

MAKES A HEAPING 6 CUPS

146 calories per 2 tablespoon serving