First Bite: Pumpkin Cranberry Walnut Muffins

Posted by piphunt on April 15, 2012 in Adventures of Pip, The Little Chef |

A couple weeks ago I headed into the Tetons with some fellow Marmots for our annual winter catalogue shoot. Group camping trips are an easy target for accidental gluten/dairy/whatever consumption, especially since I wasn’t partaking in the grocery trip.

Losing control over my food can send me into a state of panic – what if they put gluten/dairy/corn in my food and life SUCKS?! O god, maybe I don’t want to go after all! Then I take a deep breath and think about how rad skiing and yurting will be and get to work. These muffins were my alternatives to lara bars on this trip – something to grab half way up the skin track to re-energize me!

 

What you will need:

Large mixing bowl

Small mixing bowl

Wooden spoon

Measuring Cup

Measuring Spoons

Muffin Tray

Silicone muffin liners – seriously, these things are the best!

 

Ingredients:

1 can pumpkin

6 eggs

1 teaspoon vanilla

1 tablespoon coconut butter/oil

1 tablespoon honey – if you want to

 

1/4 cup coconut flour

1 cup craisins

1/2 cup crushed walnuts

2 teaspoons flax

1 tablespoon baking soda

nutmeg, cinnamon, cardamon, clove, ginger and allspice to taste

 

Methodology:

Preheat your over to 350

 

Mix all wet ingredients in the large bowl and combine thoroughly.  Mix all the dry ingredients in the small bowl. Slowly stir the dry ingredients into the wet.

 

Pour the mixture into your silicone muffin liners and bake for 35 minutes!

 

Recipe yields 24 medium sized muffins.

 

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