Happy Thanksgiving from the Johnston Gang!
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!
- 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
- 1/4 cup – pumpkin seed kernels
- 1 tablespoon – maple syrup, pure
- Preheat oven to 350* F and line or grease a muffin tin.
- Combine oats and milk in a small bowl, set aside for 5-10 minutes.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup.
- 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.
- 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.
- 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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