1 1/2 cups unbleached all-purpose flour
1 1/2 cups whole wheat flour
2 Tablespoon baking powder
1 tsp. baking soda
1 teaspoon fresh ground nutmeg
1 1/2 cups whole wheat flour
2 Tablespoon baking powder
1 tsp. baking soda
1 teaspoon fresh ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 1/2 cups Sugar in the Raw
1 cup crushed pecans (optional)
1 Tablespoon cornstarch
1 cup Blue Diamond original almond milk
1 teaspoon vinegar
1 can pureed pumpkin (15 oz.)
1 1/2 cups Sugar in the Raw
1 cup crushed pecans (optional)
1 Tablespoon cornstarch
1 cup Blue Diamond original almond milk
1 teaspoon vinegar
1 can pureed pumpkin (15 oz.)
2. Add pecans now, if they are desired.
3. Pour the almond milk into a separate bowl and add the cornstarch and vinegar
4. Add the pumpkin and whisk it gently into the milk mixture.
6. Let the batter rest on the counter, while you preheat the oven at 350 degrees Fahrenheit.
9. Can you tell what I am thinking? Mmmmmmm, that healthy, light, fat-free, yet tall, sweet, yummy, and fluffy muffin with some plain black coffee is perfect for a light autumn lunch.
Added bonus, muffins are always a winner with my husband and kids, and they do not know they are eating healthy. Mama truely knows best. Heehee.
Mama always knows best, right, mama?
ReplyDelete:-) but I'm writing with something in mind, please read my latest post, I'd be curious to know what u think!
Quest