My contribution to Thanksgiving dinner this year were these hearty and healthy little muffins loaded with a lot of seasonal flavor. I think that’s another reason why I love Thanksgiving so much – I’m not responsible for the meal, just a side.
I found this recipe by way of the fun food blog Wednesday Chef and the LA Times. These muffins were a big hit at both my in-laws and my folks. Even my 46-year-old brother-in-law, who is pickier than any 5-year-old complete with facial expressions and noises, liked them. Of course I didn’t tell him what he was eating until he took several bites.
Here is the recipe. It’s a bit time consuming but super easy. I even tripled it and had no problems. The only other alteration I made was using all whole-wheat flour instead of white and wheat pastry (I tried to find the pastry flour but had no luck).