Recipe: Pumpkin Nut Muffins
With breakfast or as a mid-afternoon snack, these tasty muffins are packed with beneficial ingredients. Pour yourself a cup of tea and enjoy!
4 eggs, beaten
1 cup olive oil
1 cup honey
4 teaspoons lime juice
2 cups pumpkin puree (B Secretor use sweet potato)
1½ cups nuts, chopped (as compliant)
1 teaspoon vanilla, if desired
3 cups spelt flour (or other compliant flour)
2 teaspoons cinnamon (as compliant)
1 teaspoon ginger (as compliant)
½ teaspoon cloves (as compliant)
1½ teaspoons baking soda
HOW TO MAKE IT:
Mix wet ingredients in one bowl, dry in another.
Combine dry ingredients into wet and mix well.
Fill muffin cups about ¾ full.
Bake at 350 Fahrenheit for 25 minutes.
Yields about 24 muffins.
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