Tag Archives: muffins

pumpkin, flax & walnut muffins

For the past few months, I’ve been throwing away and donating clothes and household items that I no longer use. I’m beginning a new era of my life, and so suddenly a lot of things feel like garbage. While this is a normal process to go through every year or two, there was a certain frantic emotional energy to my process—like a “Hey, shit that I don’t want, get the fuck out of my life” kind of energy. And I’m not done yet either.

In this process, I also reorganized this kitchen cupboards. Which is where I found an enormous can of pumpkin puree. Bygone plans for making a pumpkin pie a few years back, I guess. The can was nearly expired (sounds delicious, doesn’t it?!), and so I decided to make pumpkin muffins, which I’d never done before. And, I’m not going to lie. I don’t love pumpkin. Or squash or sweet potatoes, but I took one look at that can of pumpkin puree, and my body said yes. Maybe it was just saying yes to the Vitamin A. Warning: these muffins turn out sort of…sticky. I used a lot of pumpkin puree (for the Vitamin A). Maybe you want to use less. Maybe you don’t want to make these at all.

I have to make my own recipes because, in a breakfast muffin, I pretty much just want palatable high fat, high fiber, and high protein, with enough gluten (or equivalent) to hold it all together. Other recipes use way too much of sugar and only dollop of the good stuff (walnuts, flax seeds, pumpkin, etc.), and so I have to make my own goddamn recipes my own goddamn self.

IMG_20160123_171000

pile of decent pumpkin muffins

Here’s what I did:

Pumpkin, Flax & Walnut Muffins
Preheat oven at 350. Mix together dryish ingredients. Mix wet ingredients separately. Then, combine the two. Lastly, fold in walnuts ingredients. Spoon dough into muffin tin. Bake at 350 for about 25+ minutes or until done. (Insert and remove toothpick. Muffins are done when the toothpick comes out clean.) Let cool for 15 min. This recipe made about 16 large muffins, weighing in at something like 212 calories apiece.

Dry ingredients:
1½  cup gluten-free flour blend
1½  cup oats
1 cup shredded flax
¼ cup flax seeds
1 teaspoon of baking soda
½ teaspoon cinnamon
½ teaspoon of fine sea salt
Lightly sprinkle in ground ginger and ground cloves, cardamom, ginger, and nutmeg to taste.

Wet ingredients:
2 cups pumpkin puree
1 large egg
½ cup sugar
½ cup of brown sugar
½ cup vegetable oil or butter
1 teaspoon vanilla extract

Chunky ingredients:
1½ cups walnuts

Enjoy!

blueberry, zucchini, chia seed, & walnut muffins

My refrigerator is full of zucchini—zucchini that I fully intend to cook, but don’t necessarily think I can eat, so I decided to reimagine my not-too-sweet breakfast muffin. Once school starts, I’ll want something I can easily take with me, something that is not too sweet. My solution is these muffins that are dense in seeds and nuts, which I’ll freeze and use as needed. Since they’re not very sweet, I’m fairly certain these are not a “crowd pleaser,” but they work for me.

beware the berries do explode

beware the berries do explode

Here’s what I did:

Blueberry, Zucchini, Chia Seed, & Walnut Muffins
Preheat oven at 350. Mix together dryish ingredients. Mix wet ingredients separately. Then, combine the two. Lastly, fold in chunky ingredients. Spoon dough into muffin tin. I used muffin liners, but I think those are optional. Bake at 350 for about 20 minutes or until done. (Insert and remove toothpick. Muffins are done when the toothpick comes out clean.) Let cool for 15 min.

Dry ingredients:
1 cup gluten-free flour blend
¾ cup oats
shredded flax (2 heaping tablespoons)
chia seeds (3 heaping tablespoons)
½ teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon of fine sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
½ cup of light brown sugar
lightly sprinkle ground ginger and ground cloves

Wet ingredients:
1 teaspoon vanilla extract
½ cup vegetable oil
1+ egg
2 cups shredded zucchini (I just blended it this time)

Chunky ingredients:
walnuts 1+ cups
blueberries 1+ cups

Enjoy!