Grocery Haul & a short tutorial on Pumpkin muffins.

I’ve been wanting to bake for a quite some time now. I just haven’t had the chance to actually relax enough to bake or shall I say stressed out enough to bake. Well this grocery trip I made sure I bought the necessary items to not only cook great meals, but bake great treats as well.

First on to the produce:

• carrots
• brae burn apples(my fave!)
• Brussels sprouts
• yukon gold potatoes

Here we have:

• whole soy yogurt (on sale for 80 cents!)
• sparkling blueberry juice
• organic canned pumpkin
• Annie’s Woodstock salad dressing
• organic Sprouted burger buns
• Organic steel cut oats
• Raw Walnuts & Pepitas (pumpkin seeds)
• Orange flavored Cranberries (for another baking project)
• Individual Organic apple sauce containers

 

Here’s what I made with those goods:

Burger and veggies (Pinto burgers were inspired by KERF):

• Pinto Beans drained, mashed and cooked with a bunch of spices. Slapped them on the skillet cooked them sloppy joe like. Next time will put adobo sauce in it.
• Morningstar bacon strips, pre-cooked,
• tomato slices
• mayo, mustard, sriracha
• Sprouted whole grain bread

For the veggies: I took carrots, brussels sprouts and cooked them in a bit of oil and teensy bit of butter. seasoned with salt, pepper, tyme, oregano. What a great healthy side.

Washed it all down with my sparkling blueberry juice.

  

Pumpkin Muffins. Find Recipe here Via Food Network.

Here’s the process:

Dry ingredients similar to making pumpkin pie.

 

Wet ingredients, Sugar, molasses, oil, eggs (not pictured here)

 

Meanwhile someone’s saying “Feed me!”

 

wet ingredients continued: 1 cup of canned pumpkin, 1 tsp of vanilla extract

 

The batter

 

The finished product all lined up in a row. I almost forgot to top them with pumpkin seeds!

 

Very tender and moist. only 200 calories a piece and very satisfying.

 

And as you know I topped my morning oats with some of these great muffins.

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