Pumpkin Ginger Muffins
By Susan Arruda
YIELD: 18 muffins
½ cup butter or non-hydrogenated margarine
½ cup brown sugar, packed
1 tbsp. honey
¾ cup unsweetened pumpkin
¼ cup Greek yogurt
1/3 cup buttermilk or skim milk soured with ¼ tsp. vinegar or you can use kefir
1.5 tsp. grated ginger root
2 cups spelt flour
½ cup quinoa or kamut flour (or more spelt, if you don`t have these flours on hand; you can also grind your own quinoa)
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. allspice or pumpkin pie spice
½ cup chopped, dried candied ginger
Combine and beat using a mixer, the margarine sugar and honey. Add the eggs and mix. Add the remaining wet ingredients and grated ginger and beat together well.
In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet and mix using a large mixing spoon. Add the chopped, dried ginger and mix to combine.
Fill prepared tins (greased or lined with paper liners) ¾ full.
Bake at 350 o F for approximately 20 minutes, until golden brown or a toothpick or skewer inserted in the middle comes out clean.
Let muffins cool slightly before removing from bake ware.