Thanksgiving is approaching, and for the first time, in my collective memory I am not making thanksgiving dinner! Turns out that holidays are harder to put together when you have family far away and a husband that travels for work. Usually this time of year my home is filled with smells of berry jams, roasting pumpkins, and brining turkey, among other things, but this year I am struggling to find an appropriate way to spend the holiday just myself and my picky eating 5 year old daughter. So, in the spirit of giving thanks, I have solemnly declared to spend this years’ fall holiday doing things out-doors with my daughter and keeping it simple, focusing on more one-on-one time with her than her watching me spend more time basting my turkey than listening to her babble on about her favourite pony and who her best friends are at school this week. That being said, there is always time for cooking, preparing, and sharing a meal together even if a five-course paired feast for twenty-five is not on the schedule. One of our favourite things to make at home is fresh muffins, and I find no better time of year to partake in buttered-up-muffin-eating than fall, especially when you need a prompt thank-you to the neighbour who rakes your leaves as gift. So here is one of my favourite recipes that are sure to please.
Zucchini and pumpkin muffins of Thanks:
For happiness and gratitude in the morning!
1 ½ cups flour
1 cup flaxseed meal
2 tsp baking soda
1 tsp baking powder
½ tsp salt
Cinnamon etc. spices (cardamom or nutmeg)
1 cup chopped nuts (walnuts, almonds)
½ cup raisins
1 cup maple syrup
1 cup shredded zucchini ½ cup of pumpkin puree, I like to use fresh roasted, but canned works also
¾ cup coconut milk
2 beaten eggs
1 tsp vanilla
- in a large bowl, sift together flour, baking soda, baking powder, salt, seasonings, flaxseed meal, nuts
- in a separate bowl combine zucchini, pumpkin, maple syrup, coconut milk, eggs, and vanilla
- make well in dry, stir to combine wet ingredients into dry ingredients
- butter muffin tins fill ¾ full
bake at 375 for 15-20. About halfway through baking sprinkle any leftover nuts and touch of brown sugar to keep light and sweet.