healthy eating my way (allergy friendly)
A new season is upon is. And there is pumpkin every where. I did not grow up with pumpkin pie and all that, so to me this is something new, so I thought I would start out easy by making muffins.
The night before I cut open my mini pumpkins, and boiled them until soft. You can also go the easy way and use canned pumpkin, but be aware of the sodium level.
Makes about 20 Muffins
1 cup buckwheat flour
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg
1/2 tsp salt
1 1/2 cup pumpkin
1/2 cup Greek yoghurt
1/3 cup milk ( of your choice)
1/4 cup oil ( I used a mix of butter and canola oil)
1 tsp vanilla extract
3 tbs palm sugar for sprinkling
1.Preheat oven to 350F
2. Mix pumpkin and milk in a blender
3. In bowl mix the other wet ingredients and the pumpkin mix
4.Stir in all the dry ingredients
5. Before putting the muffins in the oven sprinkle them with just a touch of palm sugar each.
6. Bake for 10-15 minutes, check with a fork ( if the fork comes out clean they are done).