Friday, May 20, 2011

Guest Blogger Time!!!

I am pleased that Katie from This Chick Cooks said she would come for a visit & share a recipe. If you haven't checked her blog out yet, you are missing out. She seem's to always have a recipe that makes my mouth water.  :)   So with out further ado......take it away Katie.


It is wonderful to guest post here at Lark’s Country Heart.  Thank you for inviting me to share a recipe with your readers. My name is Katie and my blog is This Chick Cooks. I love cooking and trying out new recipes or coming up with my own creations. I share all types of recipes from healthy to indulgent, and every Wednesday I feature amazing recipes from other blogs. This Chick Cooks focuses on using ingredients that any cook can get anywhere.  Today I am going to share the recipe for some scrumptious Honey Wheat Pumpkin Muffins.   
I made these to use up some left over pumpkin and wasn't sure how well they'd go over since my husband isn't really a pumpkin kinda guy. But, everyone in the house loved these! Our little guy (J) wondered what the yummy sprinkles on top were and I told him it is sugar. So, before hubby left for work J whispered to him “Daddy, you should take one of those muffins to work. They are really good and they have sugar sprinkles on top!" These muffins are amazing! You'd never guess that they are made with whole wheat flour. They are moist and just plain wonderful- plus they have sugar sprinkles. What more can you ask for? :)
 
 
 
 
1/2 cup raisins ( you could substitute chocolate chips if you don't like raisins or you're feeling indulgent)
1 1/2 cups whole wheat flour
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/8 cup finley chopped walnuts
 
Topping:
1/8 cup finely chopped walnuts
1/8-1/4 cup brown sugar
 
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin tins.
 
Heat up a half cup of water in the microwave for one minute and the put the raisins into the water.
 
In a large bowl, stir together the whole wheat flour,1/4 cup brown sugar, cinnamon and nutmeg, baking powder, baking soda and salt.
In a separate bowl mix the wet ingredients. Drain the raisins and add the raisins and 1/8 cup nuts to the flour mixture. Dump in the egg mixture and stir just until moist. Divide batter between muffin cups. Sprinkle the tops of the muffins with the brown sugar and nuts.
 
Bake for 17-20 minutes or until a toothpick inserted in a muffin comes out clean. Cool on a wire rack.
 
 
 
 
I hope you’ll join me in my culinary adventures as I share recipes, cooking tips and tricks on my blog, This Chick Cooks. Thanks again for having me, Georgia. It was a pleasure.
 

 

8 comments:

Holly said...

I LOVE Katies blog! These muffins are callin my name!! Come to Momma!!!! YUM!

Katie @ This Chick Cooks said...

Thanks so much for inviting me to guest post :)

Trish - Sweetology101 said...

Wow, these look amazing! She has a GREAT blog! So happy to have found it - have a great weekend.

The Better Baker said...

MMMMMMuffins! These look awesome - I will try them soon. So nice of you both to share...

sliceofsouthern said...

My oh my oh my!!! These look heavenly and bad for you! Love it!! Great guest post!

Sue said...

Pumpkin muffins are my favorite! Thanks for another great recipe to try Katie!

Amanda- Eating in Winnipeg said...

Happy weekend! Don't forget to come over and share a recipe at Savory Sunday!!

Lisa said...

I love Katie's blog. Those muffins look super yummy and I'm a big pumpkin fan.

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