Combine in a large bowl:
1-1/2 ripe, mashed banana
1 lg. diced, unpeeled Envy apple
1c chopped pecans
1-1/4c dark brown sugar
3 lg. pasture raised eggs
1T pure Mexican vanilla
3/4c single source EVOO
3/4c plain Greek yogurt
zest of 2 oranges - juice of 1 or 2
In another large bowl, whisk together:
1-1/2c unbleached all-purpose flour
3/4c corn flour (not cornmeal)
3/4c organic rye flour
1+T ground flax seed
1+T chia seeds
1T pumpkin pie spice
1t each: salt, baking powder, baking soda
Preheat your oven to 350° When the wet and dry ingredients are well mixed in their bowls, add the fruit mixture to the dry bowl. Stir well to combined then spoon into paper-lined muffin pans. Bake 20 minutes or so until a toothpick inserted into one of the muffins comes out clean. Makes 36 muffins or 24 + a small loaf of quick bread. If making the second option, allow extra baking time for the batter in the loaf pan. . .Lin
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