Here is the original muffin recipe. I changed up a bit.
Michelle's Spiced Pumpkin Muffins
2 cups pumpkin puree
3 cups whole wheat flour
4 teaspoons baking powder
1 cup raw sugar
1/2 teaspoon salt
3 Tablespoons pumpkin pie spice
1 1/2 cup milk
2 egg, beaten
2 tablespoon butter, melted
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 24 cup muffin pan. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in pumpkin. Fold the pumpkin mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
The night before or better yet 24 hours in advance. Mix together Flour, pumpkin pie spice, pumpkin, milk, and butter. Let sit overnight to soak. The next day, preheat oven to 350 degrees F (200 degrees C). Lightly grease 24 muffin. Fold in remaining ingredients until combined. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 30 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
They must have been a hit because the kids ate them up so quickly that I had to scramble to keep some for daddy's breakfast!
This next recipe is actually from Pioneer Woman, but of course I had my own twist to it. :-)
· 4 whole Turnips
· 3 cloves (to 4 Cloves) Garlic
· 2 cups Motz and Cheddar cheese
· 4 Tablespoons (to 6 Tablespoons) Butter
· Vegetable or Chicken Broth
· Heavy Cream
· Salt & Black Pepper, to taste
· Fresh Herbs, to taste
Preheat the oven to 375º.
Start by scrubbing and thinly slicing the turnips and mincing
the cloves of garlic. Grate about 2 cups of cheese. In
a large oven-proof skillet, melt 2-3 tablespoons of butter over
medium-low heat. Place a single layer of turnips on top of the
Next, sprinkle a little of the garlic on top, then – and this is
purely optional and really not all that necessary – add a couple
of tablespoons of butter.
Next drizzle a healthy splash of chicken broth over the turnips.
Next, do the same with the cream.
Now add a nice layer of cheese – about ½ cup. Sprinkle a bit
of salt, but not much as the cheese is already salty.
Repeat these layers twice more. Sprinkle on some freshly
ground black pepper.
Now pop the whole thing into the over and bake for about 20
minutes or until the top is hot, brown and bubbly.
The kids were not too thrilled with it, but they did eat it. Not sure we will be trying it again.
Then I made up this with my Radishes. We've been wanting to try some Oriental recipes, but we needed to wait for the radishes from CSA. I can't wait to use them in a sandwich tomorrow for lunch. YUM!
Overnight Daikon Pickles
· 1 1/2 cups chopped daikon
· 3/4 teaspoon salt
· 1 tablespoon rice vinegar
· 1/4 teaspoon ground black pepper
· 1/4 teaspoon sesame oil (optional)
In a mixing bowl, toss daikon with salt. Cover, and refrigerate
until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat
dry with a paper towel, and return to bowl. Stir in rice vinegar,
black pepper and, if desired, sesame oil. Cover, and refrigerate
at least 8 hours.
Cooking away in the kitchen.... be back later to chat about Kale! YUM!