granulated sugar, oil, eggs, and vanilla and stir until well mixed. Stir in the flour mixture just until blended.
finally bake the muffins
Divide the batter evenly between the muffin cups. Sprinkle the topping evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 5 minutes. Tilt the pan to release the muffin, set them upright on the rack, and let cool completely. Serve at room temperature.
Makes 12 muffins
what you need
for the streusel topping
Golden brown sugar
3 tablespoons firmly packed
All-purpose flour 2 tablespoonsGround nutmeg and ground cinnamon 1⁄4 teaspoon eachWalnuts 1⁄4 cup (1 oz/30 g) chopped
Butter 1 tablespoon, at room temperature
for the muffins
All-purpose flour 11⁄2 cups (712 oz/235 g)
⁄
Baking soda 1 teaspoonBaking powder 1⁄2 teaspoonSalt 12 teaspoon
⁄
Ground cinnamon, cloves, and nutmeg 1⁄2 teaspoon eachCanned pumpkin purée 1 cup (8 oz/250 g)
Granulated sugar 11⁄2 cups (12 oz/375 g)
Canola oil 12 cup (4 fl oz/125 ml)
⁄
Large eggs 2, at room temperature, lightly beatenVanilla extract 12 teaspoon
⁄
pumpkin muffins
DO IT YOUR WAY
smoothie bar
monday mango-banana
Start the week with this healthy favorite. Mangoes are loaded with vitamin C and bananas have energy-boosting potassium. Look for frozen mango cubes in the freezer section of your market.
tuesday piña colada
This creamy smoothie combines pineapple and coconut cream, which is sold in a can, in an alcohol-free rendition of a popular tropical cocktail. To make it extra-special, serve it in a hollowed-out coconut or pineapple.
wednesday strawberry-guava
Guava nectar is the key to the satisfying sweetness of this pink-hued treat. For a special garnish, cut a small slit in the bottom of a fresh strawberry and nestle it onto the rim of your glass before serving.
thursdayvery berry
Take one sip of this berry smoothie and your mouth will go zing! If you prefer a mellower flavor, add a few tablespoons of cream or milk, or a spoonful of yogurt, and whirl until blended.
fridaycreamy peach
Pineapple juice and banana bring a hint of the tropics to the sweet flavor of this summer fruit. A scoop of vanilla yogurt adds a cool creaminess. Garnish each glass with a slice of fresh peach or pineapple, if you like.
Makes 2 servings each
w
hat you need
Fruit smoothies are easy to make.
Just put a few ice cubes and the listed ingredients in a blender and process for 1–2 minutes, or until smooth, adding more juice or ice as needed to create the consistency you like. To layer a smoothie, fill a glass half full with one flavor, then pour a second flavor over the back of a spoon to create a top layer. Serve cold.
mango-banana
Banana 1
Frozen mango cubes 2 cups (12 oz/375 g)Vanilla yogurt 1⁄2 cup (4 oz/125 g)Orange juice 1 cup (8 fl oz/250 ml)
piña colada
Bananas 112
⁄
Frozen pineapple cubes 1 cup (6 oz/185 g)Milk 12 cup (4 fl oz/125 ml)
⁄
Coconut cream 11⁄2 tablespoonsPineapple juice 1⁄2 cup (4 fl oz/125 ml)
strawberry-guava
Frozen strawberries 2 cups (8 oz/250 g)Vanilla yogurt 1⁄2 cup (4 oz/125 g)Guava nectar 12 cup (4 fl oz/125 ml)
⁄
very berry
Frozen blueberries 1 cup (4 oz/125 g)Frozen strawberries 1 cup (4 oz/125 g)Raspberry sorbet 1⁄2 cup (4 oz/125 g)Vanilla yogurt 1⁄2 cup (4 oz/125 g)Cranraspberry juice 1 cup
(8 fl oz/250 ml)
creamy peach
Frozen peach slices 2 cups (12 oz/375 g)Small banana 1 Vanilla yogurt 1⁄2 cup (4 oz/125 g)Pineapple juice 12 cup (4 fl oz/125 ml)
⁄
minestrone soup 39creamy tomato soup 40chili withcheese 41teriyaki chicken bowls 42chinese chicken salad 44greek salad wraps 45sloppy joes 47ham & cheese panini 48french dip 49turkey club sandwiches 51
52biscuit-wrapped hot dogs 54sandwich “sushi”
55mini turkey burgers 57crusty macaroni & cheese 58broccoli & cheese stromboli 59pizza margherita 60tortellini alfredo 62fish tacos 63taco salad 64more mexican dishes
