Cream of the Crop Recipe Week 22: Healthy Pumpkin Muffins

 

Recipe of the Week: Healthy Pumpkin Muffins

Healthy Pumpkin Muffins by Miriam Meir For a simple, healthy dinner - or breakfast to go!  Ingredients 2 cups pumpkin cut into 1-inch cubes ¼ tsp each cinnamon, fresh ground black pepper, ground nutmeg, and turmeric 1 cup rolled oatmeal 2 cups yoghurt 1 cup spelt flour, whole wheat flour or almond meal 1 tsp baking powder 1½ tsp kosher salt 2 tsp brown sugar 4 oz crumbled feta 1 large egg ¼ cup plus 2 tbsp olive oil Step 1.  Heat oven to 350. Mix pumpkin cubes in a bowl with 2 tbsp olive oil, ¼ tsp each of cinnamon, black pepper, nutmeg and turmeric, and 1 tsp kosher salt. Roast on rimmed baking sheet for 20 minutes. Step 2. Grind the oatmeal if you like. Mix oatmeal with the yoghurt.  Step 3. Lightly grease muffin pan with butter. Step 4. Mix the flour with 1 tsp baking powder, ½ tsp salt, and 2 tsp brown sugar. Step 5. Combine the feta, egg and ¼ cup olive oil with the yoghurt. Mix well, then add to the flour. Mix minimally just until combined. Step 6. Pour the batter into the muffin pan to fill about ¾ of the way. Scoop the pumpkin cubes on top, or mix them with the batter.  Step 7. Bake for 20-25 minutes until golden. Note: You can use 1 tsp of Ras El Hanout or pumpkin pie spice mix instead of the spices in step 1.   Tip: Use the second half of the pumpkin for soup! Soften two onions in olive oil, add some chopped garlic, turmeric root, celery, salt and cumin. Add chunks of pumpkin and carrot, and any leftover herbs from your share. Add water to cover and cook for one hour.                                            About Miriam Miriam is a new member of Cream of the Crop CSA. Mom, lecturer, and part-time grad student. Our family's kitchen is broadly mediterranean and inspired by our heritage: Belgian, Israeli, Moroccan and Syrian.