Saturday, January 22, 2011

Sa-weet muffins

I found a recipe for agave-sweetened pumpkin muffins online and made some modifications. They turned out fantastic and I thought I would share!

Agave-Molasses Pumpkin Muffins
3 cups finely ground whole wheat flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup butter
1/4 cup olive oil
3/4 cup agave
3/4 cup molasses
2 eggs
1 can (15 ounces) pumpkin puree
2 tablespoons water

In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Melt butter in large saucepan; cool. Whisk agave, molasses, egg, water, olive oil, and pumpkin into the butter. Gradually add to flour mixture, mixing until just blended. Spoon into 24 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

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