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Pumpkin Honey Wheat Muffin

Yield: 24

1 cup raisins
3 cups whole wheat flour or spelt grain flour
1 cup packed brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/2 cups canned pumpkin puree
2 very ripe bananas
1/2 cup honey or 1/4 cup honey and 1/4 cup organic brown rice syrup
1/2 organic molasses
1 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease a 24 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

In a large bowl or Kitchen Aid mixer, stir together the whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Place in eggs, pumpkin, bananas, honey, and molasses. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 1/8″ from the top.

Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

The combo of the banana, pumpkin, molasses and honey will make this a very rich, moist, hearty and healthy muffin. The pumpkin, molasses, and raisins add a combo of vitamins like Vitamin A, B3, B4. B6 and iron, plus the walnuts add Omega-3s and protein.

Oatmeal Raisin CookiesYield: 48 cookies

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.

Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins.

Optional: cover dough with cling wrap and store inĀ refrigeratorĀ for 24 hours.

Preheat oven to 375. Drop by teaspoonfuls onto a cookie sheet covered with parchment paper.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.