RE: A complex carb solution

[Guest guest]

Oh, a fellow Hippie (laughing, I am married to a US Marine but I am the

uber naturalist!)

That recipe sounds yummy. I wonder how it would work with soy flour?

Do you like using Splenda? I haven't tried it for baking (too chicken).

Thanks,

A complex carb solution

Dear Friends,

Here is a muffin receipe that I make once a week for my family.

and I can only eat these things sparingly for they are packed

with oils, eggs and beta carotene. Connor, loves these things and

they are very moist so he doesn't gag when chewing them.

Pumpkin Chocolate Chip Muffins

1 C white flour

1 C whole wheat flour

3/4 C Brown Sugar, or Splenda

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp pumpkin pie spice (or nutmeg)

1/4 tsp salt

2 eggs

1 small can of pumpkin

3/4 evaporated milk

1/4 C oil (canola or butter)

3 tsp. Maple extract

1 C of choc. chips.

In a bowl, combine the dry stuff and mix well. In another bowl,

combine wet stuff and mix well. Add wet to dry and stir just until

moistened. If you stir to much your muffins will come out bouncy!

For mini muffins, bake at 400 for 11-12 minutes. For regular muffin

size, bake at 400 for 20-25 minutes.

By using a half and half combo of flours, you are creating an

intermediate glycemic index which will slowly raise blood sugar

levels. The protein in the milk and eggs are a great complement to

the massive Betacaroten dose your getting in each muffin. Don't

skimp on the pumpkin. These muffins are tender, tasty and easy to

whip up. I usually get my morning shower while the first batch is

in the oven. Oh, and you can add more choc. chips too. If you get

the dark chocolate variety, then you also have the benefit of

powerful anti-oxidants in the small dose presecribed for refined

choclate.

You also can use ripe banana's instead of the pumpkin. I usually

puree about four or five banana's in my blender and follow the

receipe after that. With the bananas I recommend using Splenda

which will keep the glycemic index lower. They have more sugar than

pumpkin when ripe. The nutritional benefit with this receipe is

Potassium rather than Beta-Carotene.

As a hippie, I love the fact that my kids can't eat store bought

muffins because, " they don't taste right mom! " To much sugar!!!

That is music to my organic ears.

Hope this helps!

Mom to Graham 8; Cameron 5; Connor 2 RSS