In an effort to get away from the tried and true eggs and toast breakfast for George, I made pumpkin muffins courtesy of Anne Stevenson. (Anne is an amazing woman who modeled for the Engine 2 Diet book.)
I know, in this 106 degree heat, HOT MUFFINS FROM THE OVEN! CRAZY!!
But it was early in the morning, before the stifling humidity/sun encroached on the back of the house, where the kitchen is.
I think we’ve got a winner here because well, the texture is awesome, with the chewy outside and inside moistness of banana and applesauce and pumpkin puree.
I’m making these again, only this time I’m following Anne Stevenson’s recipe to a ‘T’:
Here’s where I’m making the changes…
– She uses oat flour. I made mine in the processor from Quaker oats I had in the pantry.
(Comparing what I came up with and the oat flour in the bulk bin at Whole Foods — which looks like a much finer grain — I’m gonna try the Whole Foods bin flour.)
– She uses pumpkin pie spice. Which I didn’t have. I thought I could get away with an improvisation of nutmeg, cinnamon and real grated ginger –and allspice. Little did I know it also probably needs some cloves. Plus, they have to be in the right ratio. (I think I had a little too much ginger.)
– The second batch might even get walnuts, raisins.
I think these are super versatile. And by using fruit sugars as sweetners, it’s a big plus.
And the whole batch, which I made yesterday, are already gone. Zap! That fast!
(p.s. If you are looking for a link to Anne’s pumpkin muffin recipe, it is not available online. I think the only version exists in Rip’s ‘My Beef With Meat’ book. Since I have not had a chance to contact them to reprint, I can’t provide her recipe yet, but working on it and working on my second batch of her amazing muffins.)