It's time for April's edition of the Secret Recipe Club! For those of you who don't know, the Secret Recipe Club is a group of foodie bloggers who are assigned each other in secret. We then
This month, I was assigned Anna's blog from over at bcmom's kitchen. There were so many amazing things to choose from. I always seemed to be one ingredient short, and I didn't want to go to the store. I considered her Raspberry Swirl Bread (which I am going to make because it looks amazing!), and I wished I had an occasion worthy of her Caramel Rolls. I also had some feta in the fridge, and still really want to make Spinach and Feta Stuffed Chicken, but I'll have to buy a bottle of sundried tomatoes.
I finally found a recipe for which I was sure I had everything. I was so very, very wrong. But that was okay. I figured it out.
I present to you now bcmom's Pumpkin Oat Muffins:
1-1/2 c flour
1/2 c old fashion oats
1/2 c chopped walnuts
1 tsp cinnamon
1 tsp lightly dried ginger
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 c Pure pack pumpkin
1/4 c honey
1/4 c maple syrup
1/3 water, with a splash of lemon juice
1/4 c oil
1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners, or grease well.
2. In a large bowl, stir together flour, oats, nuts, cinnamon, salt, baking powder and soda. In a second bowl, beat ginger, pumpkin, honey and syrup until smooth. Add water, eggs and oil, beat until combined. Stir wet ingredients into dry, just until combined.
3. Fill muffin tins 3/4 full and bake at 375F for 25 minutes, until golden. Let cool slightly and serve.
Adapted (slightly) from bcmom's kitchen