Saturday, November 26, 2011

it's raining, it's pouring...

oh man. so this morning i got up started making Arlo's breakfast and put on the coffee and then suddenly remembered...this isn't a snuggly, rainy, stay in my jammies kind of a morning. i had to go run. day 3 of week 1. good thing my coffee pot is insulated.

so off i went in the cold and rain and completed the last run of week 1. i learned that my running jacket, although i appears to be, is not waterproof. i spent most of the time trying different places to put my iphone so it wouldn't get soaked since holding it tucked up my jacket sleeve was not working.

i came home, peeled off my soaked clothes and happily drank my coffee. next i ate breakfast, headed to the farmers market to drop off my compost and went to 11:00 storytime at the library.

 now i am back home and made some yummy muffins to get ready for a very busy week ahead.
whole wheat blueberry and whole wheat pumpkin raisin muffins. the blueberry ones are right from Oh She Glows  a really delicious vegan blog that i have tried a lot of great recipes from and for the pumpkin ones i adapted her blueberry recipe and came up with this.

Delightful Vegan Whole Wheat Pumpkin Raisin Muffins

makes 12 large muffins

1 cup unsweetened almond milk
1 tbsp apple cider vinegar
1/4 cup ground flax seed
1 cup whole wheat flour
1 cup all purpose flour
1 and 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp sea salt
1/4 cup olive oil
1/2 cup maple syrup
1 tsp pure vanilla
1 cup raisins
1 14 oz can organic pumpkin puree

Preheat oven to 375. Line muffin tin with muffin papers. (I use parchment paper ones that I love) In a small bowl add apple cider vinegar to almond milk. Measure all dry and raisins into a medium bowl. Add the rest of the wet ingredients, including pumpkin to the almond milk/vinegar mixture and whisk it up. Combine wet with dry until just combined. Bake for 20-25 minutes. A delicious quick breakfast or snack for the stroller.

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