I have a house to clean...and a car. Both are embarrassing. The floors need mopping, carpets need vacuuming, and at least 6 loads of clean laundry (and counting) need to be folded.
So what do I do? Do I get out the vacuum? no. Mop? no. Fold? no. Take my car to be cleaned by someone else? Nope, too lazy for that as well.
What do I do when the house needs cleaning? Of course, I tinker with recipes in the kitchen. duh.
On the docket:
Pumpkin Muffins
1 Cup freshly milled Barley Flour (although any flour would work)
1 Cup almond meal
2 t baking powder
1/4 t baking soda
2 t pumpkin pie spice
2 T flax meal
1/2 t salt
1 stick unsalted butter, melted and cooled
3/4 Sucanat or Rapadura (brown sugar will do)
1 15 oz canned pure organic pumpkin
2 large eggs
1/4 C whole milk
1 t vanilla
Preheat oven to 400 degrees.
Mix wet and dry ingredients in two separate bowls, then add together. Bake for 22-25 minutes.
Makes 1 dozen.
(too bad my kids don't like pumpkin, I guess I will have to eat them all)
UPDATE: While kid #1 still doesn't like pumpkin, Kid #2's "taste bugs" have changed, and now he loves pumpkin and these muffins. Guess I can share.
These muffins are really good.
This post is part of Fight Back Fridays and Eating Simple Pumpkin Recipes and the Make it from scratch blog carnival hosted this week at Got A Little Space to Fill and Real Food Wednesdays.
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11 comments:
Good thing that you became a runner. Now you can eat all these yummy muffins without too much worry!
Congrats on the 5k and taking time for yourself. The mopping will be there tomorrow!
Congrats on the 5K. The best part about exercising....is that the more you move, the more you eat!
A good cup of coffee is needed to enjoy a few of those great muffins and housework can wait!
These sound delish -- I want to make them today! My son cannot have nuts - can anyone tell me how to substitute the almond meal. Normally I'd just delete the recipe and move on, but I'd like to start trying to sub things like that instead of "skipping it". Thanks!!
Hi Healthy homemaker, the almond meal was a substitution for flour in the original recipe. I would sub it out of oat flour, although any flour would work.
I love your pumpkin muffins recipe. Such a great use of barley flour and I love the almond meal addition. Thanks for posting in my Pumpkin Festival!
Thanks for the help with the sub on almond -- I'm baking them today! Hooray!!
Would really like to have one of those right now with my coffee! Thanks for sharing your recipe with us!
My hubby can't eat barley but I would love to try this with a flour that he does use. I am enjoying cooking with pumpkin.
Perfect recipe for this time of year!!
Thanks for participating in the MIFs carnival!
Great recipe! Thanks for joining in on Real Food Wednesday! :)
Kelly
Here's our experimentation. We also can't do nuts so I ground a variety of seeds. You can taste them, but with the honey it has more of a honey nut butter twist. These are pretty gooey in the middle. Could cut back on water. We can't do milk so I mix goat milk whey with water to release the phytic acid in the barley during the soaking process. Hope you enjoy!
Pumpkin Muffins
1 Cup freshly milled Barley Flour (although any flour would work)
1/2 stick unsalted butter, melted and cooled
1/4 C water with whey to equal ¼ c
Dry ingredients:
1 Cup pumpkin, sunflower, and flax seed meal
2 t baking powder
1/4 t baking soda
1 t cinnamon
¾ t ginger
¼ t cloves
1/2 t salt
2 T coconut flour
1/4 Sucanat
Wet ingredients:
1 t fresh ginger grated in, (opt)
¼ c coconut oil
½ c honey
1 15 oz canned pure organic pumpkin
2 large eggs
1 t vanilla
raisins and chocolate chips optional
soak the barley in the water, whey, and butter overnight. combine dry and wet separately. Add wet to flour mixture while mixing and making sure to break up any flour chunks. gradually mix in dry ingredients and raisins or chocolate chips. If the batter looks too creamy, add more coconut flour. Bake between 400 and 425 degrees 20-23 minutes.
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