Tag Archives: whole wheat pastry flour

pumpkin muffins

by | 4 Comments

happy saturday friends!

aren’t saturdays mornings just so perfect for pancake breakfasts and baking?

i did neither.
{i do have a recipe to share though}

but i did learn that turkey avocado wraps should be saved for lunch as opposed to eating them first thing in the morning.

it’s just not breakfast-y enough for me. and its kind of awkward with coffee.

coffee would have probably been paired better with these…

pumpkin muffins
{makes 12} 

- 1 cup whole wheat pasty flour OR unbleached all purpose
- 1/2 cup almond flour (i used bobs red mill)
- 1 T baking powder
 - 1 T cinnamon
- 1 tsp nutmeg
- 1/2 t sea salt
- 1 heaping cup pumpkin puree
- 4 T coconut oil, melted
- 3/4 cup milk
- 1 egg, room temp
- 1/2 cup agave OR sweetener of choice**
- 1 T vanilla extract

preheat oven to 400 degrees.
Sift dry ingredients into one bowl. Mix wet ingredients in a second bowl. Slowly incorporate the dry ingredients into the wet. I mixed in 1/3 at a time.
Evenly divide batter into 12 muffin cups. 
Bake for 25 mins or until toothpick comes out clean
{i moved mine to bottom rack for last 10 minutes}

**these muffins have just a hint of sweetness.

i enjoyed mine crumbled on top of greek yogurt and chia pudding.
{this was a week or so ago when I was still in my chia phase. i’ve moved on now.}

i realize, for someone who claims to not like pumpkin that much, i’ve kind of been eating a lot of it lately.

case in point: this happened yesterday.

pumpkiny smoothie
{1/2 cup water, 1/2 cup greek yogurt, 1 frozen banana, 1/3 cup pumpkin, 5 ice cubes, 1 T pumpkin pie spice}

and i can’t say i didn’t like it.

when theres an open can of pumpkin in the fridge i just have to find ways to incorporate it.

i also tried mixing it into my scrambled egg whites yesterday…and i can tell you – that was definitely not a keeper.
blech.

are you a fan of pumpkin? how do you use up leftover pumpkin?

chocolate kitchen sink muffnies

by | 7 Comments

muffnie [muhf-nee]:
[noun]
- the love child of a muffin and a brownie

I finally bought  borrowed salt some from the restaurant downstairs in order to complete my muffins that I was planning on making the other day.

I was actually planning on re-making the chocolate pb muffins I made following kabocha fashionista’s chococonut muffin recipe last week, but then I realized I didn’t have half the ingredients.
It wasn’t just the salt I was missing…

So I moved on to plan b.

Plan b = multiple substitutions + crossed-fingers in hopes of the muffins somewhat turning out.

And they did!

Chocolate Kitchen Sink Muffnies
[adapted from Kabaocha Fashionista's Chococonut Muffins]

- 1/2 cup whole wheat pastry flour
- 1/2 cup ground almond meal/flour [I used trader joes almond meal]
- 1/4 cup peanut flour
- 1/4 cup cocoa powder
-  1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 T pure vanilla bean paste (or pure vanilla extract)
- 1/3 cup light agave syrup
- 2 T honey almond butter
- 1 cup unsweetened almond milk
- 3 squares endangered species dark chocolate [chopped into mini pieces]

Mix wet ingredients into dry and bake at 350 F/175 C for 20-25 minutes. After baking, allow muffnies to set for a bit in the muffin tin (~10 mins), then move onto wire rack to finish cooling. Don’t leave in the muffin tin until completely cooled because moisture will build at the bottom. Best if stored in fridge once cooled.

They look like brownies on the top and are slightly dense, yet still uphold a partial muffin like texture towards the bottom. Plus the tiny endangered species chocolate pieces melt into the muffnies making them more chocolatey while the larger remaining pieces leave a yummy surprise when you bite in.

It’s perfectly delicious eaten on its own and just as delicious as a topping on some chocolatey overnight 20 minute oats.

Which is the way I’ve been enjoying the muffnies every morning.

 I’m not going to lie, I totally think about this breakfast during my workout. Motivation to finish strong? I’ll take it!

A perfectly sweet way to start the day.

Make it a great day everyone :)

Is It Fall Already?

by | 10 Comments

Apparently I’m a bit seasonally-challenged.
If that’s a word.

It’s officially fall and everyone is breaking out the pumpkin and enjoying pumpkin spice lattes.

I, however, decided yesterday was the perfect day to bake up a batch of lemon poppyseed muffins.
Not so fall-ish, huh?

Originally, I had intended to make them back in April when it was actually spring.

But staying true to my usual procrastinating-self, I’m about about 5 months behind and finally made them yesterday.

I spent most of the morning recipe surfing looking for a good recipe and when I came across Katie’s I was more than excited to get baking.

I pretty much followed her recipe and just subbed a few things depending on what I had in my pantry:

- 1.5 tsp lemon zest instead of 1 ( i lovee the taste of lemon!)
- 1/3 cup unsweetened almond milk instead of 1/4 cup
- 1 cup whole wheat pastry flour instead of 1 cup spelt flour
- 3 T blueberry honey instead of 3 T maple syrup
- 1/4 cup coconut oil instead of 1/4 cup vegan butter or applesauce
- 1.5 T sugar instead of 2T sugar

And I decreased the temperature from 355 F to 350F since coconut oil can only reach a max temp of 350F. It didn’t really mess with the bake time and took about 11 mins to bake up.

I wanted to make big muffins, but who was I kidding. I tasted the batter before spooning it into my muffin cups and there was no way I could wait that extra 5 or 10 mins for them to bake. Yes, it as THAT good.

So mini muffins it was! :)
[plus one regular sized one since I had leftover batter]

The moment they came out of the oven there was already one making its way to my mouth. It didn’t matter how hot it was…I’ve been waiting 5 months for that lemon poppyseed muffin!

Hot, room temp, or cold – these things are delicious.

Then I proceeded to eat about 3 more.

After all, 3 mini muffins equal’s one regular size muffin, right? ;)

So of course, I already knew what I wanted to eat for breakfast this morning.

2 Barbara’s shredded wheat puffs soaked in unsweetened almond milk + a fig + the one and only regular sized lemon poppyseed muffin I had

Then I had a mini one as dessert.

Because apparently my breakfast wan’t dessert enough already…

[please ignore the horrendous polish on my nail - I will be wiping it off today. Or at least that's what I've told myself for the past week..]

I’m down to four mini muffins so I need to get baking again.
Must replenish my muffin stash!

I’m thinking orange poppyseed muffins, but we’ll see how that goes.

And lastly, a fun fact – The largest pumpkin ever weighed more than a horse!!
Just imagine how many bloggers that would feed ;)

Make it a great week all!