NSA Pumpkin Apple Muffins


I was was at my local farmer’s market last Saturday and Wendy Parker gave some lard from their naturally raised Heritage Farms Northwest pigs and asked me to create a recipe for it. I had some baked pumpkin puree in my fridge and some local heirloom apples so I created a muffin recipe. The result is a wonderfully flavorful and moist muffin which I’m sure you will all love. This is a no sugar added, whole grain recipe.

PRINT NSA Pumpkin Apple Muffins Recipe from MS Word

NSA Pumpkin Apple Muffins

Yield: 33 standard size muffins

3 cups whole wheat bread flour
2 cups pumpkin puree (preferably fresh baked although solid pack will also work)
1 ½ cups stevia
1cup buttermilk (1 % fat)
1 large apple diced (heritage variety preferred)
½ cup lard
½ cup honey
½ cup molasses
4 eggs
1 tablespoon baking soda
1 tablespoon aluminum free baking powder
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract
1 teaspoon salt

In a large bowl mix: eggs, pumpkin, stevia, molasses, vanilla and honey and buttermilk with a mixer or hand blender and set aside. With a pastry cutter cut in lard to: flour, salt, pumpkin pie spice, baking soda and baking powder. Add the wet ingredients to the dry mix plus the apples. Mix for 30 seconds scraping the sides of the bowl. Spoon into greased muffin pan or cupcake cups filling ¾ full. Bake in a 400° conventional oven 15-20 minutes or until an inserted butter knife comes out clean.

©2012 Aron David Bradley
http://www.boomercuisine.com

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