This week has been rough. Well, really just Monday. In the course of 5 hours I got rejected from getting in state tuition (even though I have been here in Cali for over two years), got into a minor car accident (on my way to…), missed my job interview, and embarrassed myself later in the evening. I am running late to class, but I wish to delve into the in state tuition issue later… For now, here you go!
Pumpkin Pecan Muffins
Recipe: Makes 8 muffins
Preheat the oven to 375. Combine and mix all the wet and dry ingredients in separate bowls. Pour the wet ingredients over the dry. Using a spuhtooluh, mix with as few swipes as possible. Spray a muffin pan with canola oil and divide the batter to the 6 cups. Bake for 18 minutes.
2 cups whole wheat flour
1 tsp baking soda
1 tsp pumpkin pie spice
several shakes cinnamon
a handful chopped pecans
a pinch of salt
2 egg (replace with tbsp mashed banana to veganize)
1/2 cup brown sugar [or more, if you like sweeettt muffins]
1 tsp vanilla extract
3/4 cup milk (use vanilla almond/hemp/rice to veganize)
1/8 cup maple syrup
3/4 cup canned pumpkin
2 tbsp melted butter
Whole wheat flour * The outer bran layer in whole grains is where the fiber, vitamins, and minerals are, which is why you should ditch the white.
Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber
Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.