Pumpkin Muffins/Cupcakes

I have been told that a muffin is just a cupcake in disguise. . . I am still mad at the person who said that to me. I want to eat my muffins guilt-free, with no unhealthy association. And that's exactly what I did yesterday.

I made pumpkin "muffins" with cream cheese frosting for our neighborhood Halloween party and they were pretty darn good. I was worried that the kids would not go for the flavors but they did not seem to mind.

Pumpkin Muffins

1 C. pumpkin (I used canned but kudos to you if you use fresh)
2 eggs, slightly beaten
1/2 C. water
1/2 C. melted shortening
1 3.4 C. flour
1/4 t salt
1 1/2 C. sugar
1 t. baking soda
1/4 t. baking powder
2 t. cinnamon
1 t. nutmeg
1 t. ginger

Blend pumpkin, eggs, water and shortening in large bow. Mix togeter the dry ingredients and add to pumpkin mixture. Fill muffin papers 3/4 full. Bake at 350 for 25-30 minutes.

The cream cheese frosting recipe is straight from The Food Network. I followed the instructions exactly and then put the frosting in a ziploc bag and cut of a corner to make frosting the muffins a little neater!

Cream Cheese Frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Brekkie

The inaugural recipes are all about breakfast! These both came to me from Meggie and they are both delicious!

I love these apple muffins. They are not hard to make, they are delicious, and they freeze well!
Apple Muffins
3/4 c oil
1 c sugar
2 eggs
1 t vanilla
2 c flour
3/4 t baking soda
1 t cinammon
1/2 t salt
1 & 1/2 c diced granny smith apples
1/2 c chopped pecans
1/2 c raisins (you can sub craisins if you prefer)

Beat oil and sugar. Add eggs and vanilla. Mix dry ingrediants. Pour liquid into dry. Stir in apples, pecans and raisins. Spoon batter into 12 muffin papers in muffin pan. Bake at 400 for about 25 minutes.

These are the grits that I made last weekend for our brunch. They are delish, I made them the night before so when my guests arrived, all I had to do was pop them in the oven and enjoy my company! Every southern girl should have a good grits casserole recipe in her back pocket!

Tomato Grits
2 C water
1 1/4 C Milk
1 C grits
1/2 C + 1 T butter
1/3 C chopped green onions
2 cloves of minced garlic
1 C of monterey jack cheese shredded
2 1/2 C cheddar cheese shredded
1 can Rotel Tomatoes
2 eggs lightly beaten


Saute onion in 1 T of butter. Saute garlic in 1 T of butter. Cook grits in water and milk, stirring in grits gradually. Cooking times on grits may vary depending on type of grits - best bet is to follow grits instructions and use your instincts! Stir in butter, cook until creamy. Add monterey cheese, garlic, 2 C of shredded cheddar and onions. Add tomotoes and stir. Add beaten eggs. Pour into 8 x 11 x 2 casserole. Bake at 350 for 40 minutes. Last 5 minutes, sprinkle remaining cheese.