I painted this pumpkin platter and made these pumpkin muffins in hopes that fall will come early! A portion of proceeds from this platter goes towards your local food bank and can be purcahsed at ART to FEED website.
I hope to try this recipe with fresh pumpkin from our cousins Pumpkin Patch, but you can also use canned pumpkin as well! My muffin recipes are no fuss, use one bowl and make your life easier please and have fun cooking! Muffins give so much room for creativity to add you own twist as well. I added my Raw Yogurt and some almond butter that give these muffins a super moist texture. For a healthier muffin you can omit the topping. Purchase almonds for a good cause through Farm to Kids and make your own almond butter as well! These freeze well for busy mornings and this recipe makes enough to share with neighbors and spread the love for all things pumpkin! Makes approx 24 muffins.
- 3 C Flour
- 1 tsp Salt
- 1 1/4 tsp Baking Powder
- 1 1/4 tsp Baking Soda
- 1 tsp Cinnamon
- 1 3/4 C Sugar
- 1 tbsp Maple Syrup
- 1/2 C Butter
- 1/4 C Yogurt
- 1/4 C Almond Butter
- 1 15 oz Can Pumpkin or 2 C Fresh Pumpkin Puree
- 1 tbsp Pumpkin Puree
- 1 tbsp Vanilla
- 2 c Oats
- 1 tsp Salt
- 1/2 C butter
- 1 C Sugar
- 1/2 C flour
PreHeat oven to 350 F. Grease muffins Tins. In large bowl combine dry ingredients. Melt the 2 sticks of butter in microwave or pan. Make well in dry ingredients and in this order add; melted butter and sugar. Stir to combine only the wet ingredients without scraping sides. Add eggs and beat into wet ingredients one at a time. Add yogurt, maple syrup and pumpkin (reserve 1 tbs for topping). Fold gently until just incorporated. Do not over mix. Over mixing you eggs will lead to a tougher muffin. In general with baking the less you handle the better. Batter will be lumpy and this is ok! Spoon into muffin tins.
Prepare topping; Melt butter and add remaining ingredients. Stir until mixture resembles a loose crumble. Add more flour or oats if needed. Place a large spoonful on top of each filled muffin tin. Bake for 30-4o minutes or until golden brown.
Yogurt is the ultimate marinade for meat. The cultures and acidic nature of yogurt help break down the protein structure in meats, making them tender and flavorful. It serves as a perfect medium to deliver other flavors of your liking to the meat of choice. Our garden is booming, and my favorite herb right now is Thyme. Thyme has a citrus- woodsy taste that I love to use while grilling. My Raw Yogurt Recipe is used in this marinade; a little lime, paprika, mustard, salt, fresh ground black pepper and I round it out with a little maple syrup to bring a touch of that sweet sickness that we all love in our BBQ!
- 4 Chicken Breasts (With Ribs or Without)
- 1 1/2 C Raw or Store Bought Yogurt
- 1/2 C Maple Syrup
- 1/4 C Mustard (Dijon, Whole Grain Or Plain old French’s)
- 2 tbsp Salt
- 2 tbsp Fresh Ground
- 2 tbsp Paprika
- 3 tbsp Fresh Thyme
- 2 limes (or Lemon if in season)
Heat BBQ Grill on Medium High. Place Chicken Breasts in Ziploc bag. Place all ingredients in bag and shake, pound, mix away! Kids will like this job, just be careful with using chicken with ribs in as the pointy bones can poke holes through bag! BBQ on Medium for 25- 35 minutes depending on size, until juices run clear, and internal temperature reads 160 F. Serve with fresh salad or your side of choice!
I love this pie filling! One because its simple and two because we get to visit Vanderhelm farms down the road to pick our own blue berries! They have amazing blue berries, I try to get lots of sour (green) ones to balance out the sweetness in this pie filling. This is the simplest of all fruit pie recipes because there is no prepping, peeling or pitting of fruit! I use maple syrup instead of sugar to give depth of flavor and also because maple syrup is absorbed much slower in the body than other simple sugars (i.e. refined sugar or honey). Use this with my Yogurt Maple Pie Crust recipe and you will have a true taste of farm home goodness!
- 6 cups fresh blue berries (I have not tried frozen but I suppose you could try!)
- 1/2 flour
- 2/3 c maple syrup
- 2 tbs lemon juice more if berries are really sweet.
Preheat oven to 425 f. Prepare pie crust as directed. Mix blue berries, flour, lemon juice, and maple syrup in large bowl. Place in pie crust. Place second pie crust to cover. Using sharp knife remove edges, and place slits in top to allow hot air to escape. Crimp edges to close. Brush with melted butter and sprinkle with sugar. Bake 35-45 minutes. Use foil or cover over crust edges to prevent burning.
You won’t believe how easy this is! The trick here- you must have access to raw milk. It’s too bad we don’t have more access to farm fresh milk to make cultured cheese, butter and yogurt. There are many health benefits found in fresh milk that has not been pasteurized or homogenized, thereby retaining its healthy living cultures. To read more bout this visit realmilk.com. This recipe is something fun, easy and healthy you can do for your family. I use this yogurt in so many things- pancakes, muffins, salad dressing, dips, smoothies, marinades and on and on! It is a staple for our family, and gives a satisfying feeling to visit the dairy to pick up my fresh supply of jersey milk, create recipes with it while knowing I am doing something to support the health of my family! After you make this save a cup to use to culture your next 1/2 gallon of raw milk, rather than use store bought yogurt the next time!
Turn on oven light and gather supplies.
- 1/2 gallon raw fresh milk
- Large clean pot
- 2 clean large mason jars with lids
- Funnel ( to make pouring in jars easier)
- 1/4 c plus 4 Tbs high quality plain yogurt ( I like using greek yogurt)
- Oven with oven light and Towel for insulation.
Pour your milk into large pot and heat on medium. (This is hardest part so don’t get sidetracked). Wait until milk is right temperature by using the finger test. (about 8 minutes) That’s right- no fancy thermometers needed!! You will know its right when you test temperature with (clean) finger and feels just to the point of uncomfortably hot! Remove from heat immediately, add 1/4 c of your yogurt and whisk until incorporated.
Add 2 tablespoons of your yogurt to bottom of each empty mason jar. Pour still warm milk until halfway full. Whisk the yogurt and milk together. Add more milk to top of jar. Give another good whisk and repeat with next jar. You will probably have a little left over.
Place lids on jars, put side by side close to oven light. wrap with towel to keep insulated. Close door and leave note with message “do not turn off light or use oven!” Promise you’ll be glad you did, learned this the hard way! Leave in oven for 24 hours. Yogurt will not be consistency of Greek yogurt but thinner. If thicker yogurt is desired place in tea towel and drain off whey over sink for 6-12 hours.Use whey for added nutrition in smoothies or stocks. I have found thinner is the desired consistency to use in recipes.Store in fridge and use within 2 weeks. If there is any question with contamination- funny smell, taste or visible growth discard. Don’t forget to save around a cup of your yogurt to make the next batch!