Sandy is coming and there’s nowhere to hide.
For the second year in a row, Connecticut will be receiving abnormal weather at the end of October, disrupting Halloween and wreaking havoc on homes everywhere. At this point, there is still some dispute as to what exactly awaits us, but all are clear: there will be much rain and wind. At least our house is made of bricks instead of sticks.
I learned my lesson from last year. I didn’t do my somewhat-regular grocery shopping trip–no point buying stuff that may go bad. I put a lot of food from the fridge into the freezer, so if the worst happens, they have a fighting chance of weathering the storm and remaining edible on the other side of it. I put away all the lawn furniture, moved the potted plants together in a huddle, and started washing the backed-up laundry. Clean underwear is very important–you might need to change it a few times if the storm gets really scary. And I am doing my best to buoy my spirits. A sense of humor is mandatory.
All kidding aside, I decided this was a great week to participate in #MuffinMonday because, if Sandy does decide to take my precious electricity away, we’ll need food we can eat that won’t require much preparation. Though I do have a gas cooktop, so not all will be lost. We’ll be just fine.
One of my friends is in the middle of a Paleo challenge and while I am not ready to take a leap like that, I respect the intentions of it. I also agree that we should try to incorporate more whole, real food in our diets–we’ve strayed pretty far from what our ancestors ate with the prolific fast food and vending machine options available. Balance is key; rhyme and reason together in harmony.
This recipe comes from Gluten Free Fix, but I’m pretty sure that (as long as you’re not in that Paleo challenge, which bans both baking soda and honey) many following the Paleo lifestyle would find this suitable, as well. My kids were split on it–one loved the muffins, the other quickly made the “I’m full” excuse to get out of finishing it. I really love the streusel topping. I’m thinking I could eat that alone and be happy.
This may be our only Halloween treat this year. It’s pumpkin, though, so I’m okay with that.
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup almond flour, lightly packed
- ¾ cup chopped walnuts
- 1 cup pumpkin puree
- 4 large eggs
- ⅓ cup pure maple syrup
- ½ cup coconut oil, melted
- 1 cup almond flour, lightly packed
- ⅓ cup coconut flour, lightly packed
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, combine the streusel ingredients, tossing with a fork until you get pea-sized crumbs. Set aside.
- In a large mixing bowl, whisk together the pumpkin, eggs, and maple syrup. Once well combined, whisk in the coconut oil, pouring in a slow steady stream the whole while.
- Add the dry ingredients and whisk until incorporated.
- Using a large cookie scoop, portion out the batter, filling each muffin cup about ¾ of the way.
- Sprinkle streusel topping over each cup, dividing evenly.
- Bake for 20-30 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- These are probably best stored in the refrigerator for no more than 3 days.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.