Monday, November 14, 2011

Pumpkin Muffins

The winter squash this fall are exquisite.  The flavors are strong, sweet and satisfying.  I'm looking forward to making my Thanksgiving pumpkin pie but then I thought first I want to make these moist, delicious muffins.  They freeze well and I've done them so many different ways, always with delightful results.  Add some fresh blueberries for example or sprinkle the top with dried fruit.  Get the breakfast cookbook they are in and make a quick tofu cream cheese to spread on them.  I love breakfast foods and this recipe seems to make everyone happy, so don't tell those you share them with how they are low in sugar and fat and full of healthy pumpkin.  Just let them savor the flavors and fawn over your cooking skills.

Pumpkin Muffins
Makes 12 muffins.

Dry ingredients:
1 ½ Cup Oat flour
1 ½ Cup Barley flour
¼ tsp. sea salt
1 ½ Tablespoon baking powder
1 tsp. Cinnamon
1 tsp. Nutmeg
¼ to ½ tsp. Clove

Wet ingredients:
2 Cups Pumpkin puree (usually 1 small pumpkin will yield 2 Cups)
½ Cup Safflower or other vegetable oil
½ Cup Maple syrup
½ Cup Barley malt

½ Cup or more raisins (optional)

To make the pumpkin puree:
Cut the top of a baking pumpkin like you were making a jack-o-lantern.  Scoop out the seeds and replace the top.  Place in a 350° oven and bake for 1 hour or until the pumpkin is soft inside.  Allow to cool and then scoop out the flesh of the pumpkin and place in a blender or food processor with a little water and blend to a puree.

For the muffins:  Preheat the oven to 350°.
Mix the dry ingredients in one bowl and the wet ingredients in another bowl.  Add the wet mixture to the dry mixture and stir just until all the flour is moistened.  Fold in the raisins.
Drop the batter into lined or oiled muffin tins and bake for 20 minutes.  The muffins will become golden in color and crack a bit when done.

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