Another mostly cleanse approved recipe – the spelt flour works beautifully in these muffins. The amount of oil depends on how long you want to keep them – if they’re going to be eaten straight away, leave it at a quarter of a cup, if you want them to last for a few days, increase it to half a cup.
ingredients:
2 cups spelt flour
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup milk or cream
2/3 cup packed brown sugar
1/4 to 1/2 cup oil
1 teaspoon vanilla
1 cup cooked mashed pumpkin
Pre-heat the oven to 200 C. Grease or line a muffin tin.
Whisk together the flour, sugar, baking powder and spices into a large bowl. In another bowl, whisk together the eggs, milk, additional sugar, oil, vanilla and mashed pumpkin. Add the pumpkin mix to the flour mixture and stir together until just combined. Spoon the mixture into greased or lined muffin tins. Bake for 20 minutes, or until a skewer comes out clean.
