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VideoLost dog! Two weeks ago our dog went missing. Black lab mix. About 2 years old. He has a scar on his belly and a black tongue. Please call 8305835601

VideoMissing: Male Boxer, since evening of Jan. 4, Hwy. 97 West, rear of Promised Land Creamery, $500 REWARD. Call 830-391-2240 with information.
Found: Basset Hound, Hwy. 97 W./Hospital Blvd., Floresville. Call 830-391-2153 between 9 a.m.-11:30 p.m.
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Office Assistant needed for Construction Co. in Stockdale, must pass background and drug test, accounting experience necessary, pay based on experience. Mail Resume to P.O. Box 430, Stockdale, TX 78160.
Sign maker/Installer, no experience necessary, will train, must have reliable transportation, valid driver license, ability to lift 50-70 pounds, must be able to work indoors and outdoors.  Apply in person at Photographs by Jim/Eagle Ford Signs, 1013 C. Street, Floresville. No Phone Calls.
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Special Section


Peanut Pumpkin Muffins


Peanut Pumpkin Muffins


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December 5, 2012
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Kids are more likely to eat what they help cook or bake. So if you’re looking for ways to get your kids to eat more nutritious foods, it’s time to get them into the kitchen. That won’t be hard with a delicious recipe for Peanut Pumpkin Muffins.

From measuring and dumping ingredients, to whisking, pouring and sprinkling, kids of all ages will have fun making these wholesome treats.

1 cup all-purpose flour

1 cup whole-grain pastry flour

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup packed dark brown sugar

3 tablespoons unsulfured molasses

3 tablespoons canola oil

2 large eggs, divided

1 cup canned (solid-pack) pumpkin

1 teaspoon vanilla extract

3/4 cup low-fat buttermilk

3/4 cup roasted salted peanuts, chopped, divided

Cooking spray

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or line it with muffin papers. In medium bowl, whisk together the first six ingredients until well mixed. In large bowl, whisk together brown sugar, molasses, oil and one egg until combined. Add the other egg, pumpkin and vanilla, and whisk again until combined.

Gradually add flour mixture to wet ingredients, alternating with buttermilk, until just combined, being careful not over mix. Stir in 1/2 cup peanuts.

Pour batter into prepared muffin pan, filling each one about 3/4 full. Sprinkle top of each muffin with remaining 1/4 cup chopped peanuts. Bake until puffed and golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Cool muffins in the pan on a wire rack for 15 to 20 minutes. Slide a knife around edges of muffins to loosen them from pan if no paper was used. Serve warm or cool; store in an airtight container or resealable plastic bag for up to 4 days, or freeze for up to 4 months.

Nutrition information (per serving/1 muffin): 240 calories, 9.5g fat (1.5g saturated fat), 36 g carbohydrate, 3g fiber, 6.5g protein, 35 mg cholesterol, 265 mg sodium
 

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