It seems worried for most parents because of their children's food allergies. Even though there is a general push in the direction of healthy snacks in the elementary schools, this time of year still brings lots of treats. Which means we have to be even more on top of things. When one mom was new to food allergies, she tried to substitute treats at school for her son/daughter with home baked treats that were as identical as she could get to what the other kids were eating. Many parents now realize that it's nearly impossible to do this and besides, that's not real life. So they substitute the same foods when they can, and when they can't, their sons/daughters just eat something different.
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So anyway, the mon should have a really easy recipe for pumpkin muffins. It can make them egg-milk-nut free. She also bake them in a rectangle cake pan for variety. All of the children love them! It's an easy treat to send to school to replace pumpkin bread or pumpkin pie.
Below is the cooking procedure of Pumpkin Muffins/Pumpkin Bars
15-oz can of pure pumpkin1 box Spice Cake Mix
Preheat oven to 350 degrees. Mix the above ingredients together until smooth (I use a hand mixer). Divide mixture into muffin tins. Bake muffins for 18-21 minutes, or cake pan for a bit longer, until toothpick comes out clean.
You can serve them as is, or sprinkle powdered sugar on the top. I also sometimes drizzle cream cheese frosting on top (for those not allergic to milk).
Tuesday, October 7, 2008
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