Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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 DIRECTIONS 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 |
