Dry ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 tsp. salt
1 tsp. baking soda
1 heaping tsp. nutmeg
1 heaping tsp. cinnamon
Wet Ingredients:
1 cup unsalted butter (2 sticks) room temperature
2 eggs
1 cup sugar
2 cups pureed pumpkin (or a 15 oz. can)
1 tsp. real vanilla extract
Pre-heat oven to 350 degrees.
Combine dry ingredients and set aside.
Cream butter, add eggs one at a time until blended. Add sugar and blend well. Add pumpkin and vanilla. Mix well together.
Add dry ingredients to wet ingredients. Mix until just blended together, do not over mix.
Scoop into prepared muffin tins (with paper liners or oiled) and bake 10 minutes for mini muffins or 16-18 minutes for standard muffins.
Variations: may substitute 1/2 cup of sugar for applesauce. Have extra bananas?...may substitute 4 ripe mashed bananas for pumpkin.
Enjoy with a glass of local Vermont fresh milk!!
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Kale Chips
1 large bunch of kale prepared or a bag of prepared (rib stems removed) washed and dried in salad spinner or with clean kitchen towel.
1/4 cup grated parmesan cheese
2 T. olive or canola oil
sea salt, just a pinch
black pepper, couple shakes
Mix kale and seasonings with tongs. Add enough oil so that kale is just glossy, not wet with oil.
Pre-Heat oven to 400 degrees.
Line baking pan with parchment paper.
Arrange kale leaves so they are not touching.
Bake for 8 minutes in oven. DO NOT WALK AWAY!!! :)
If the kale turns olive color, they are overdone and may taste bitter.
Enjoy with seltzer flavored with fresh or frozen berries.
