WHOLE-GRAIN PUMPKIN MUFFINS

- 1 1/2 cups whole-spelt or whole-wheat flour

- 1 tablespoon pumpkin pie spice blend (sold in the spice aisle)

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1/4 teaspoon baking powder

- 2 eggs

- 1/2 cup honey

- 1/3 cup melted butter

- 1 cup canned pumpkin puree (not pie filling)

1. Preheat the oven to 350°F. Line a muffin pan with liners and set aside. 

2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder. 

3. Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until smooth, but don't overmix. Fold in the pumpkin puree just until combined. 

4. Divide the batter among 12 muffin cups (each cup should be about three-quarters full). Bake until golden brown and a toothpick comes out clean, 18 to 20 minutes. Store at room temperature or freeze for a rainy day! 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 Days of Real Food, 2014