Well, 8 days until Christmas and I finally got my holiday card done...but zero of them are in the mail. And in all reality, they probably won't be till this weekend. So if the card misses you, here it is. And you can look forward to having it in your mailbox in January. Just cross off the Holidays part and write in New Year...or you could collage it with letters from a magazine. That would be very artsy of you!
Today was cold but not nearly as cold as it has been. Temps in the single digits has essentially paralyzed this southern city, so we were all joyous to wake up to a balmy 30 degrees this morning. But still my 545am walk chilled me to my bones and all I wanted when I got home from my tromp with the pup was a hot muffin and a delicious cup of coffee. The coffee was ready (I love you) but the muffin was no where to be found. Maybe this weekend we can make one of these happen for the drive north (9 hours in the car on Sunday)...
Muffins from Jessie the Chef!
Butternut Squash Muffins....
Yield: 24 Muffins
3.5 Cups All Purpose Flour
1.25 Cups Granulated Sugar
1.25 Cups Light Brown Sugar
2 Tablespoons Baking Powder
.5 teaspoon Salt
2 Cups Butternut Squash Puree, ( I used one can Organic puree)
(if you can't find it, you can use pumpkin, or cook and puree a butternut squash)
.25 Cups Yogurt ( I used nonfat Vanilla, but you can use soy yogurt, or whatever you choose)
1 Cup Almond Milk ( I used Vanilla Almond Milk, but you can use Soymilk, or dairy milk)
1 Cup Vegetable Oil
.25 Cup Honey ( You can use molasses to make it vegan, but I like honey better)
Combine flour, sugars, baking powder and salt.
In a different bowl, combine the rest of the ingredients.
Put the wet ingredients into the dry ingredients and mix well, until smooth, but do not over mix.
I added dried cranberries, about three quarters of a cup or so. You can add them when you add the wet ingredients.
3.5 Cups All Purpose Flour
1.25 Cups Granulated Sugar
1.25 Cups Light Brown Sugar
2 Tablespoons Baking Powder
.5 teaspoon Salt
2 Cups Butternut Squash Puree, ( I used one can Organic puree)
(if you can't find it, you can use pumpkin, or cook and puree a butternut squash)
.25 Cups Yogurt ( I used nonfat Vanilla, but you can use soy yogurt, or whatever you choose)
1 Cup Almond Milk ( I used Vanilla Almond Milk, but you can use Soymilk, or dairy milk)
1 Cup Vegetable Oil
.25 Cup Honey ( You can use molasses to make it vegan, but I like honey better)
Combine flour, sugars, baking powder and salt.
In a different bowl, combine the rest of the ingredients.
Put the wet ingredients into the dry ingredients and mix well, until smooth, but do not over mix.
I added dried cranberries, about three quarters of a cup or so. You can add them when you add the wet ingredients.
or....
Spiced Yogurt Muffins
Oh hell, maybe I'll just make both.
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