I still can’t believe Summer ended Saturday. 2013 is going by way too fast.
After my 3 month escapade earlier this year to Europe and South America and my 4 month job search, 2013 is leaving me feeling blessed and unsettled at the same time. Like many others, I’m on the search for a job that leaves me fulfilled and grateful at the end of the day. And although I haven’t quite landed the job I want just yet, I’m finding that where I am now is a great start. Given a situation, you create your own experience. Good, mediocre, bad. I’m creating a good one here in Illinois for the time being.
Packed with blueberries and pumpkin, these muffins are a sweet farewell to Summer and warm welcome to Fall. Let’s treasure the past and remain optimistic about the present and future.
Pumpkin Quinoa Muffins
1 cup quinoa flour (use a coffee grinder to grind up quinoa and oats into flour – or use whole wheat flour)
1/2 cup oat flour
1 tsp each of baking soda and powder
2 TBS cinnamon
1 TBS nutmeg
3 TBS flax meal
1 cup unsweetened pumpkin puree
1/2 cup Greek yogurt
1/2 cup brown sugar
3 TBS maple syrup
1 cup blueberries
1/4 cup sunflower seeds
– Combine wet and dry ingredients separately. Add the dry to the wet and mix thoroughly.
– Oil your muffin tin or use liners, and scoop mixture into each well, about 3/4 of the way full.
– Bake at 350 for 35 minutes or until done.
*These muffins are pretty dense.
What do you like to cook to end Summer and welcome fall?