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Yields 12 regular sized muffins or 24 mini muffins
Preheat oven to 350F Mix together in a large bowl. ¾ cup all purpose flour ¾ cup whole wheat flour ½ cup wheat germ (or whole wheat flour) ½ cup sugar ½ cup brown sugar ½ teaspoon salt 1 teaspoon baking soda 1 ½ teaspoons pumpkin spice mix (or mixture of cinnamon, cloves, ginger, nutmeg) Remove seeds and cut into chunks. Boil in water 8-12 minutes. Drain. (Or microwave in a covered dish 8 minutes.) Puree in blender or food processor. 1 ¼ cups pumpkin Lightly beat eggs, then add to oil and pureed pumpkin. Add to dry ingredients and mix until moistened. Spoon batter into greased muffin tins. Bake in preheated oven about 25 for minutes, or 12 minutes for mini muffins. 4 eggs ½ cup oil Option: Add ½ cup cranberries, chopped pecans, or mini chocolate chips. Sprinkle with turbinado sugar.
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Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients. Recipes by Month
April 2019
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