(These Pumpkin Corn Muffins were uh-mazing!)
Let me start by saying that my friend Michelle is brilliant. I tell her that she knows everything about everything and I’m pretty sure that it makes her uncomfortable. Nonetheless, she does. Every time I ask her about something new I’m interested in or learning about, she knows more! I’m lucky to have a friend to teach me so much.
Most importantly (for our family dinners that is), she’s a superb baker with a comprehensive knowledge of what’s healthy and healing. Last weekend we were trying to make something to to with my chili AND that coincided with her Candida Diet AND that included some of the pumpkin we picked earlier that morning.
Cornbread goes perfectly with chili, but (though I’ve tried) I haven’t been able to figure out a recipe that’s the perfect consistency and flavor. It’s always been too dry or crumby or bland. Michelle thought to add the pumpkin to the cornbread and it was the perfect thing to keep it sweet and moist. It was fantabulously delicious and perfect with the chili!
Here’s the recipe:
1. Preheat the oven to 400 degrees
2. Oil either a 9×9 baking pan or a muffin pan
3. In the bowl of a mixer (or in a large bowl) combine 1 cup maple syrup (we used 1/4 cup diluted xylitol for Michelle’s Candida), 1 1/2 cups soy milk, 3/4 cup of canned or homemade pureed pumpkin (always better) and 1/4 cup safflower oil.
4. In another bowl combine the 1 1/2 cups cornmeal, 3/4 cup millet flour, 1/2 cup garbanzo flour, 1 teaspoon baking soda, and 1/2 teaspoon sea salt.
5. Add the dry mixture to the wet while mixer is on until combined.
6. Pour the batter into the pan or muffin tins.
7. Bake for 25-30 minutes until they are golden brown and cooked through.
8. Serve warm with some Earth Balance and honey to drizzle on top (not for Candidas…)
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