A couple months ago I kidnapped a big jar of pumpkin seed butter from my parent’s place. Sadly, the taste didn’t really sit well with me but I figured there had to be some way I could use this! I have seen plenty of peanut butter cookie, muffin, and bread recipes, so why not this little humble seed butter? That’s when these little muffins came about. Next time I make these I want to use maple syrup instead of sugar–I think it will greatly lend to the taste. Experiments are so much fun! A little side note: seed butters are great for anyone with nut allergies!
Whole Wheat Flour 1 cup
Quick Cooking Oats 2/3 cup
Sugar 3/4 cup
Baking Powder 1 Tbl
Pumpkin seed butter 1/2 cup
1 Mashed banana
Milk of choice 1 cup (I used Almond Breeze Original)
3 Tbl raisins
1. Pre-heat the oven at 400F/200C for 15 minutes. Grease with little cooking spray or line the muffin tins with paper liners and set aside.
2. In a large bowl combine together the flour, oatmeal, sugar and baking powder.
3. In a small sauce pan, over low heat, melt pumpkin seed butter and banana in milk, stirring constantly. Remove from heat and set aside to cool slightly.
4. Once the pumpkin seed butter mixture is cool, incorporate it into the dry ingredients and stir until just combined. Then mix in the raisins.
5. Spoon the batter into the prepared pan filling it to the top of each cup. Then sprinkle some brown sugar over each muffin.
6. The above batter was enough for 12 small muffins. I took out mine from the oven around 15 minutes, but I think 13-15 minutes should be perfect. I felt that in this recipe the smell of the muffins is an indicator of the doneness in addition to the toothpick test.
Now here are some ways I’ve enjoyed them!
I’ve also enjoyed them with a glasses of almond milk, and with maple syrup and ginger syrup drizzled on top.
I spread the usual coconut oil on the pancakes; but this time I sprinkled on some shredded coconut and sliced almonds, then drizzled on some ginger syrup.
After my Literary Journalists class I headed over to the boutique to sign the model contract and find out a bit more information. Sadly, I won’t be able to go on the trip to New York with my sculpture class since the fashion show is on the same weekend. But it’s okay… since I have no classes on Fridays I’m hoping I can head up there soon anyway! After I signed the contract I headed over the lab to work on a DVD to go along with a package I’m putting together for my best friend. I’m so excited about it! Yesterday night I wanted to make something special for dinner. I attempted my very first recipe from my new cookbook, Veganomicon.
Since this was a vegan recipe it called for a veganized ricotta–cashew “ricotta” to be exact. I also didn’t have oregano on hand so I used tarragon instead and it gave the ziti a wonderful sweetness. Another substitution I had to make was butternut squash for the pumpkin puree. I couldn’t find a can of it for the life of me so I just made my own puree out of butternut squash. The smell as this was baking was heavenly, and the taste was even more divine. I knew I was choosing a great recipe from the very start! Do any Veganomicon owners have any recipe suggestions for moi?
I hope everyone’s week is going well–we’re halfway there!