(*This recipe was posted in my other blog PaleoCurious in 2013 and I am reposting it here)
Last weekend, I went to Omaha, NE to visit some of my favorite college chums. We try to get together 1-2 times a year because it's cheaper than therapy. This past trip was a blast as we laughed, make fun of each other, and watched a movie that we later quoted from the rest of the weekend. (If you haven't seen Sordid Lives, go watch it on Netflix...it is hilarious!) Our friend Stacie made some incredible paleo pumpkin muffins. I know there are a gazillion pumpkin muffin recipes out there, but I can tell you these were legit. Her recipe has some honey in it, but if you are doing a Whole30, no sugar version of paleo, they still taste good without the added sugar. I've made them sans the sugar so I know!
Paleo Pumpkin Muffins
1/4 C coconut flour
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
***OR 2 t pumpkin pie spice instead of individual spices
1/2 t baking soda
1/2 t salt
1/2 C pureed pumpkin
6 eggs beaten
4 T coconut oil or unsalted Kerrygold butter, gently melted
1/3 C honey
1 t vanilla extract
1/4- 1/2 C chopped pecans (optional)
1/2 C semi-sweet or bittersweet chocolate chips (optional) or 1/2 C raisins (optional)
Preheat oven to 350 degrees and grease muffin pans very well.
Sift coconut flour, baking soda, salt and spices into a small bowl, blend well and set aside.
Place Pumpkin puree in mixing bowl and whisk eggs one at a time into the pumpkin.
Add gently melted coconut oil or butter, honey, and vanilla to pumpkin mixture and combine thoroughly.
Add flour mixture to egg and pumpkin mixture and blend well with a whisk until most of the floury lumps are gone, but don't stir more than necessary to blend.
Gently fold in nuts, chocolate chips or raisins if using them.
Spoon into each muffin tin two thirds full.
Bake for 16-18 minutes.
I purchased these great muffin tins from Sur laTable at my friend's suggestion. They are awesome because nothing sticks to them, even if you don't use parchment liners. I got rid of all my cruddy pans, invested in two of these and am so glad I did.
It was a great weekend to get away, hang with friends and enjoy Stacie's muffins. For something extra funny, watch Betty White on SNL talk about her Dusty Muffin. LOL!
I have been looking for a tried and true pesto recipe for a long time. Most people tell me they use a "little of this and a little of that", but that's not always easy to replicate and I end up using too much of this or that. My friend Kim L. from bookclub so graciously shared this recipe with us and it was just how I liked it! This is her special recipe and I give her all the credit. It's got a good balance between basil, parmesan, nuts and olive oil. (If you do not do dairy, this would still be delicious without the parmesan). This is one of those tried and trues you will go back to again and again.
2 C. basil
1 C. pine nuts
2 garlic cloves, chopped
1 C. light tasting olive oil
salt and pepper to taste
1 1/3 C. grated parmesan or asiago cheese
Trim basil and loosely pack in measuring cup. In the bowl of a food processor, chop garlic, basil and pine nuts until ground and blended. Add 1 cup light tasting olive oil and blend. Add in parmesan cheese and salt and pepper to taste and blend one more time.
Serve with fish, steak, chicken, scrambled eggs, pasta, vegetables, on tomatoes or however you like to enjoy it! Such a versatile sauce.
Here is where you will find all my favorite, go to recipes. Whether you are looking for a weeknight staple or a "once in a while" treat, these are my tried and trues.