However, I am loving classes. The teachers are compelling, students are engaging and aside from the crazy schedule, it's been a great week and I look forward to learning more.
I've spent about 9 hour studying this weekend, so I thought I'd stop by here to give you an update and a recipe. Robert and I did a cleaning through the fridge/freezer and pantry this weekend and I found a can of organic pureed pumpkin (not expired). Feeling inspired with the upcoming fall season, I decided to make a batch of simple pumpkin muffins.
Pumpkin Muffins *recipe adapted from Caveman Food
Preheat oven to 350.
1 tsp baking powder
1 tsp baking soda
3 Tbsp maple syrup (My husband's uncle makes his own. It's incredible!)
3/4 tsp cinnamon
1/2 tsp each of nutmeg, cardamom, ginger
1/4 tsp cloves
1 tsp vanilla extract
1/8 tsp salt
Shredded coconut as a garnish
- Combine dry ingredients first and then add the wet. Mixes fine with a fork, electric mixer not required
- Spoon batter into 12 paper muffin cups and garnish with shredded coconut (unsweetened)
- Bake for 20 minutes or until an inserted knife comes out clean
*Non-Paleo husband approved!*