Thanks Giving Muffins

20 10 2011

SO grabbed one of these off the stove and headed to his favourite chair to begin his morning review of webcomics when I heard, “What the — did you put in these that tastes so tart?”

Cranberries.  Fresh cranberries.

“Oh… They’re really good.  Can you bring me another one?” he replied from the living room.

From inauspicious beginnings, these muffins quickly turned their fortune around and then just as quickly disappeared from my counter forever.

Thanks Giving Muffins

1 cup oats

1 cup canned pumpkin (not pie filling!)

3 flax-eggs

2 Tbsp olive oil

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp pumpkin spice

1/2 cup almond or soy milk

3/4 cup spelt flour

1/4 cup sugar

1 cup fresh cranberries

1/4 cup raisins and/or pecans (optional)

Preheat over to 375ºF.  Line muffin pan with paper liners or coat with cooking spray.

Combine oats, pumpkin, soy milk, flax eggs, and oil.  Mix until combined.

Combine remaining ingredients in a separate bowl.  Add the wet ingredients to the dry ingredients and stir until just mixed.

Use your trusty ice cream scoop to fill muffin tins 2/3 full.  (You can also you spoons or other kitchen implements, but I really do love my ice cream scoop.)  Bake for 15 – 20 minutes or until lightly browned on top.

They taste best while still warm from the oven but can be kept for several days in the fridge, sealed in an airtight container.




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