Now that the royal wedding party is safely inside the castle, what do we do with the leftover pumpkin? Make magic muffins! (They disappear and are nutritionally almost perfect.)
Blend together:
3 cups of flour (You may want to substitute a half cup of ground flax seed for extra Omega 3’s, 1/2 cup of soy or navy bean flour for additonal fiber and protein, and use wheat flour instead of white for the rest. This is the way I usually make it. Note: the bean flour gives the raw batter a very off flavor that goes away when baked.)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp Nutmeg
1/2 cup walnuts
Blend together:
3 cups of flour (You may want to substitute a half cup of ground flax seed for extra Omega 3’s, 1/2 cup of soy or navy bean flour for additonal fiber and protein, and use wheat flour instead of white for the rest. This is the way I usually make it. Note: the bean flour gives the raw batter a very off flavor that goes away when baked.)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp Nutmeg
1/2 cup walnuts
6 oz semi-sweet chocolate chips or raisins
mix wet separately and then blend with dry just until moistened,
4 eggs
1 1/2 cups sugar
1 15 oz can solid packed pumpkin or one pint home canned
1/2 cup oil
Heat oven to 400, fill paper lined (or greased or non-stick sprayed) muffin pans Bake about 18 minutes. Makes 24 muffins. I ususally double this recipe and freeze a dozen for when their are peasant uprisings and I need a quick solution, give away a dozen to form fast allies, and then serve the rest in the south breakfast room in the morning or at tea time.
Tomorrow, a super simple oatmeal muffin recipe.
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