Bottom of the Barrel Muffins


I bake a lot.  Most of the time I don’t follow recipes because that sort of frustrates me.

I had some coconut milk left over from my Coconut Curry and an part of a can of pumpkin I had opened last week.  So naturally, I made muffins with all these leftovers.

My “recipe” for Bottom of the Barrel Muffins

1/4 cup coconut milk
1/2 cup pumpkin puree
1 egg
2/3 cup sugar (little less than)
1/2 tsp ground cinnamon
1 tsp pumpkin spice
1 tsp baking soda
2/3 cup whole wheat flour
1/3 cup all purpose flour
1 cup old fashioned oats
1/4-1/2 cup of water/milk/juice/chai tea (I used a bit of my roommate’s chai haha) if batter is too thick

Combine all the wet ingredients then add dry in all the dry ingredients.  Combine.  Line or grease muffin pan.  Fill about 3/4 of the way full.  Bake at 350 degrees for 20-25 minutes depending on the strength of your oven.

Overall pretty healthy, they could probably be made a little healthier by using Agave Nectar, although I’ve never tried (I plan on buying some at Trader Joe’s over Thanksgiving break).

Have a great night!  I’m off to work on my statistics project!

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