These muffins are another way to add fiber and nutrient-rich veggies to your day. Pack a little more nutritional punch into this recipe by using organic canned pumpkin.
Recipe information
Yield
makes 12 muffins
Ingredients
1 cup oat flour
1 cup barley flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup low-fat milk or unsweetened soy milk
1 large egg, lightly beaten
1/2 cup amber agave nectar
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups canned organic pumpkin or puréed fresh pumpkin
1/2 cup raisins
1/3 cup walnuts, coarsely chopped
1/4 cup raw pumpkin seeds
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 2
Mix together the oat flour, barley flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice in a large bowl. In another bowl, mix the milk, egg, agave nectar, canola oil, vanilla extract, and pumpkin. Pour the milk mixture over the dry ingredients and mix until just combined. Fold in the raisins, walnuts, and pumpkin seeds. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
