Yummy things

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Yummy things
Random musings on happenings in my kitchen and my life, in Durham, NC

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About me
Hi! I'm Lindsey.

I do public health work at Duke University, like to run at a slow, but steady pace, teach group fitness classes, and do my best to keep up with my family that's spread across the country. In the midst all of that, playing in the kitchen is one of my favorite stress relievers and creative outlets, so this blog chronicles some of my favorite cooking and baking adventures, but in the process it also tells the story of the rest of my life.

Like many people in the Triangle area, I'm a transplant. After spending the first 21 years of my life in the midwest, I've been settled in North Carolina for seven years. One of the things I love most about the area is the diversity of local farms, farmers' markets, and great food, so I follow lots of local food happenings, but I also keep up with my fair share of Midwestern favorites.

If you like what you find here, feel free to drop me a note and email Yummy things. I'd love to hear from all of you out there!

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Tue Nov 18

My new favorite pumpkin muffins

I am a big fan of pumpkin, so I’m always on a quest for good bread and muffin recipes. Up until recently, I’ve felt like all the best recipes always fell into the category of the less healthy ones. But last week, I found this recipe, and used some of the reviewers suggestions to make them healthier, and I’m a fan!

I’ll have to take some pictures when I make some more, which I am sure to be doing!

Yummy pumpkin muffins

Preheat oven to 350 degrees.

In a large bowl, combine:
1 cup all-purpose flour
2 cups whole wheat flour
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon ground cloves

In a separate bowl, mix:
4 eggs
2 1/2 cups of pumpkin puree
1/2 cup unsweetened applesauce

Add wet mixture to dry ingredients and stir thoroughly to make a smooth batter.

Stir in:
1 cup golden muffins
1 1/2 cup crisp apples, peeled and diced

Sppon batter into 24 prepared muffin cups. Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.