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Friday, October 16, 2009

pumpkin muffins

Pumpkin is perhaps the worlds most useful vegetable. Quite a strong statement, i realize but this nutrtionally dense vegetable loans itself to so many savory and sweet dishes; originally a vegetable native to North and Central America, pumpkins have been a major source of culinary creations in many traditional cultures as well as all over the world as it spread out since the 16th century.

Please do not consider canned pumpkin! It is worth your while to split open a beautiful vegetable, scoop out the seeds (which you can dry and roast to eat or use in many recipes) and roast and then puree the flesh.

Here is a very tasty and simple to make muffin

dry ingredients
1 3/4 cups pastry flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cloves
1 cup chopped pecans
1 cup dried cranberries

wet ingredients
1 cup pureed pumpkin
3/4 cup maple syrup
1/4 cup safflower oil
1/4 cup soymilk with 1/2 tsp apple cider vinegar added
1 tbsp vanilla extract

combine wet ingredients in one bowl.
in seperate bowl combine dry ingredients

Add wet to dry and mix gently and as little as possible to combine the ingredients. Do NOT overmix or your muffins will be rubbery.

Fill muffin tins (6 large ones or 12 small ones)
bake at 375 for 20 minutes or till done

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