Great meals made easy!
Many years ago, when I headed marketing in Michigan for KeyBank and had an office in downtown Ann Arbor, there was a charming little breakfast/lunch place on Washington called Fresh Cream. Among other things, they made all of their own delicious muffins for breakfast and the most wonderful soups and salads for lunch. Since they were only a block away, and reasonably priced, many of us who worked at the bank went there almost everyday for carry-out.
(As a side note…I can’t recall the name of the woman who owned it, but one day I went in and her sister-in-law was helping her out. It turned out that we went to high school together and had not seen each other in 15 years. But I digress.)
My favorite muffin was her pumpkin chocolate chip and I looked for a comparable recipe for quite a while with no success. Then one Sunday the Ann Arbor News had a story on Fresh Cream and they included the recipe; I’ve been making them every since. These muffins are moist and rich and they are always a big hit. Since one can of pumpkin makes two batches of muffins, you can double your recipe and share. They are perfect for holiday gifts, a brunch, or just a nice treat, so give them a try.
*If you are watching sugar intake, you can reduce the sugar to ¾ cup
**To reduce fat, you can substitute ½ cup regular applesauce (not chunky). It will change the texture, making the muffins slightly heavier, but it does not compromise the taste.