I must say, after yesterday’s post, I haven’t felt much like eating. But as you well know, I will force myself. For the good of recipe lovers everywhere.
I wrote a few weeks back, in my post Parenting By Deception, about cooking using purees as a means to get more vegetables into the children. And me.
The following recipe is from Jessica Seinfeld’s book, “Deceptively Delicious.” This is her recipe for doughnuts, but since doughnuts are dead to me (explanation to follow later in the week) and I don’t own a doughnut mold (which is just as well), I make these using a miniature muffin pan.
Bite sized morsels of heaven.
Honestly, all of her muffin recipes are excellent, but this one, so far, is my favorite. I’ve stuck to her original recipe, except where noted.
(but without the hole)
•Nonstick Cooking Spray
•1/4 Cup Firmly Packed Light Brown Sugar *
•1/4 Cup Baking Splenda *
•1/2 Cup Canned Pumpkin Puree
•1/2 Cup Sweet Potato Puree
•1/2 Cup Nonfat (skim) Milk (or 1/2 Cup Lowfat Buttermilk)
•1 Large Egg White
•1 Tablespoon Trans-free Soft Tub Margarine, Melted
•1 teaspoon Vanilla Extract
•1 Cup Whole Wheat Flour **
•1 Scoop Vanilla Protein Powder ***
•1 teaspoon Baking Soda
•1/2 teaspoon Baking Powder
•1/2 teaspoon Cinnamon or Pumpkin Pie Spice
•1/4 Cup Confectioners’ Sugar
*Her recipe calls for 1/2 Light or Dark Brown Sugar
** She uses all-purpose or whole-wheat pastry flour.
*** I add protein powder to nearly everything that also includes flour.
Preheat the oven to 350 degrees. Coat a doughnut mold or 12-cup mini-muffin tin with cooking spray.
In a large bowl, beat together the sugar, pumpkin and sweet potato purees, milk, egg white, margarine, and vanilla. Add the flour, baking soda, baking powder, and spice, and mix until completely incorporated.
(Incorporated: her word, not mine. Makes me snicker.)
Pour the batter into the mini-muffin tin. If you have a doughnut mold, knock yourself out. Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 20 to 25 minutes. Turn them out onto a rack to cool. When cool, dust with confectioners’ sugar.
Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
I often double this recipe. It has yet to make it to two days, much less the freezer.
Have a wonderful weekend, y’all.