Happy 2015! I hope the coming year brings you all good things.
This is my second year belonging to a winter farm share. One of the items I’ve happily learned to count on each month is frozen organic blueberries. With these berries, I usually make smoothies, scones, and muffins.
Recently I was flipping through the new book Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed
Fall is in full swing where I live. My area is well known for spectacular displays of foliage and the trees are definitely not disappointing right now. This recipe, adapted from a similar one created by George Bryant of Civilized Caveman Cooking, is just perfect for this time of year.
George is the author of a sweet little ebook called A Paleo Pumpkin Thanksgiving and has a recipe for Pumpkin Pie Muffins in the book: I used his muffins as the inspiration for mine. You can get A Paleo Pumpkin Thanksgiving as part of the Harvest Your Health ebook bundle sale that’s going on right now. George’s is one of over 70 ebooks (many of which are cookbooks) in the sale (there are also magazine subscriptions and meal plans)…it’s a ridiculously good deal and you can check it out here.
These muffins may be made with any type of squash purée (or you may use pumpkin–fresh or canned–as called for in the original recipe). I used delicata squash because that’s what I had on hand. I trimmed off the ends, and then sliced my delicata squash in half, removed the seeds, and placed in on a cookie sheet. I drizzled the pieces with a little olive oil, then baked them at 400 degrees F. for about 50 minutes, until they were tender. When they were cooled. I scooped out the flesh and mashed enough squash to make 3/4 cup.
These spiced squash muffins are made with coconut flour and the recipe is appropriate for anyone who eats gluten-free, grain-free, or Paleo. This recipe is also for anyone like me whose diet doesn’t necessarily fit any of these classifications…we just like our recipes to be nutrient-dense. These muffins contain quite a few eggs, which I really appreciated because my chickens have been such fantastic layers lately. It’s late in the growing season so I’ve been letting them forage in my garden during the day; their yolks have been super yellow as a result!
I own this beautiful muffin pan that I received at a blogging event a few years ago. I always use it for recipes like this, but of course a standard muffin pan will work just fine. You will get 10-12 muffins out of this recipe.
These pumpkin chocolate chip muffins, adapted from talented gluten-free blogger and cookbook author Elana Amsterdam, are dense and extremely moist, with the perfect amount of seasonal pumpkin flavor. Adding the chocolate chips is optional, but highly recommended. I baked these in this cute muffin tin I took home from the Frigidaire/Save the Children event (courtesy … Read more
I thought about coming up with something innovative and intriguing to do with zucchini for this post. I’ve reached the end of my alphabetical blogging challenge, you see, and I figured I should end it with a “bang”. Yet in the end I went with the tried and true- a recipe for zucchini muffins. These … Read more