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  Pumpkin Sage Corn Muffins



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2 cups stone-ground corn meal
1/2 cup chestnut flour (corn meal or all-purpose flour may be substituted)
2 teaspoons baking powder
1 teaspoon each sugar and rubbed sage
1/2 teaspoon each baking soda and salt
2 cups pumpkin puree (about half of a medium-large roasted pumpkin)
1 Tablespoon lemon juice
1 cup unsweetened almond or soy milk (add additional 1/4 cup if using canned pumpkin)
1/4 cup oil, plus oil to grease muffin tin

Preheat oven to 375 degrees. Lightly oil a muffin tin.
Mix together dry ingredients and set aside.
Whisk together all the wet ingredients until smooth and combined.
Mix wet and dry ingredients together.
Use a light touch and be sure to scrape the bowl so that everything is combined thoroughly.
Use 1/3 cup batter for each muffin. Bake 20-25 minutes, until firm.
Allow to cool in pan for 15 minutes before removing.
Serve warm.
Cover and refrigerate cooled leftovers.

Copyright © 2013 Stefanie Samara Hamblen