Pumpkin Corn Muffins

I've used a few different recipes for corn muffins over the years.  Last year I had a good one that used Bisquick.  Unfortunately, I can't seem to locate it.  During the winter months I would substitute Trader Joe's Pumpkin Pancake Mix for the Bisquick.

Since I have neither the pancake mix nor the old recipe, I went trolling online for a new one that would give me pumpkin corn muffins.  About.com has a recipe that just worked out wonderfully. The whole place smells delicious.  I took a muffin for a test drive about 5 minutes after it came out of the oven and I have to say this recipe is a keeper!

Here's their recipe:

PUMPKIN CORN MUFFINS

INGREDIENTS:

1-1/4 cups all-purpose flour

1 cup yellow corn meal

1/3 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1-1/4 cups canned pure pumpkin

1/3 cup milk

1/4 cup vegetable oil

Preparation:

Preheat oven to 375 degrees F. Grease or paper-line 12 muffin cups.

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve muffins warm.

Yield: 12 muffins

NOTES:

The recipe doesn't call for it, but I used a heaping teaspoon of pumpkin pie spice. I felt it just added a little something extra special.

Also, I like big muffins so I made only 10.  Aside from tasting yummy, each muffin is only 164 calories!

Butternut Squash Mac n' Cheese

This has been a favorite of mine since I found it last year.  As you will come to know, I am a BIG fan of pumpkin-squash-sweet potatoes so this fits right in. 

It's easy to make.  The recipe does call for some dairy, and the taste is mild, but I find it a hearty dish.

You can find the recipe here.  I found it on sparkpeople.com - it's yummy.

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
1 cup low-sodium vegetable broth
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound whole wheat spirals
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray, to grease baking pan
Directions

Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil (for pasta). Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. (Dicing reduced this time to 10 minutes.) Remove from heat.

Add noodles to boiling water; cook until al dente according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.  Scatter breadcrumbs on last. 

 

Cover and bake for 20 minutes.  Uncover the casserole dish and continue baking for 20-40 minutes (I only put it in for another 20 min).

 

Personal notes:

It is MUCH easier to use frozen butternut squash - unless you can get the butternut squash already cut up.  Cutting up winter squash is one of my least favorite things to do (even though the end result is worth it!).

For the pasta, I typically use a quinoa pasta.  It's gluten free and simply delicious.  It tastes no different than regular pasta.  Otherwise, regular or whole wheat pasta works just fine.

Finally, I don't use parmesan.  Basically it's because I don't keep that stuff in the apartment.  Tastes fine without it.  I omit olive oil and just use Pam spray for the baking pan.

282 calories per serving, 8 servings total