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Happy Thanksgiving from the Johnston Gang!

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We wanted to take this opportunity to wish all of our patients a Happy Thanksgiving Weekend!  We hope that you are able to enjoy some time off and spend time with family and friends.
Since it is the season…we are also sharing a delicious pumpkin muffin recipe today!  Maybe you will have some left over pumpkin (not not) but these muffins are a healthy hearty snack that you can freeze ahead and use for lunches throughout the week!

Just a reminder that we are closed on Thanksgiving Monday and reopened Tuesday morning!

Johnston Favourite….Pumpkin Muffins
(recipe from http://www.superhealthykids.com/)
Ingredients
  • 1/2 cup – oats, dry
  • 1/2 cup – milk
  • 3/4 cup – flour, all-purpose
  • 3/4 cup – flour, whole wheat
  • 1 teaspoon – baking soda
  • 1/4 teaspoon – baking powder
  • 1 teaspoon – cinnamon
  • 1/2 teaspoon – nutmeg
  • 1/2 teaspoon – salt
  • 1 1/4 cup – pumpkin, canned
  • 1/2 cup – applesauce, unsweetened
  • 2 large – egg
  • 1/2 cup – maple syrup, pure

Toppings:

  • 1/4 cup – pumpkin seed kernels
  • 1 tablespoon – maple syrup, pure
Directions
  1. Preheat oven to 350* F and line or grease a muffin tin.
  2. Combine oats and milk in a small bowl, set aside for 5-10 minutes.
  3. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup.
  5. Add pumpkin mixture and milk-oat mixture to the large bowl with flour mixture. Mix until fully combined. Fill muffin tins with mixture until 2/3 full.
  6. In a small bowl, make the topping by combining pumpkin seeds with 1 tablespoon of maple syrup. Put small spoonfuls or pinches of this mixture on top of each muffin.
  7. Place muffin tin in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Makes about 18 muffins.

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