Saturday, December 1, 2012

Pumpkin Cranberry Muffins

Dry Ingredients

1 ½  cup Spelt
1 cup Blonde Teff
1 tsp Soda
½ tsp salt
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger

Wet Ingredients
2 TBS Ground Chia Seeds
½ cup hot water
1 cup pumpkin
½ cup Olive Oil
½ cup Agave
5 drops orange oil

Other Ingredients
1 ½ cups chopped or halved cranberries
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.

In a medium-sized bowl whisk together the dry ingredients.

Place the ground chia seeds and hot water into a blender. Blend for a few seconds to combine; let rest for about 2 minutes to form a gel.  Add the remaining wet ingredients to the blender and blend until combined.

Pour wet mixture into dry and mix together. It should be sticky and stringy. Fold in the cranberries. Spoon batter into muffin cups.

Bake for 30 minutes. Cool on a wire rack

Yield: 1 dozen muffins

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