Pumpkin Muffins

Lately, a friend has been on a health kick. She's a huge fan of the Jillian Michael's cookbook and sent a recipe for Pumpkin muffins over saying they were good but her batch came out a little flat. As I've been trying to do some healthier baking, I've adjusted the recipe slightly and came out with these delicious morning treats. Separated my batch and made half with blueberries mixed in, which came out even better!

1 15oz can Pumpkin Puree
2 Large Eggs
1/2 c Maple Syrup
1/4 c Coconut Cream (or milk)
1/2 c Olive Oil (or Grapeseed Oil)
1 tsp Vanilla Extract
1 tsp Baking Soda
1/2 tbs Baking Powder
1/2 tsp Kosher Salt
2.5 c Whole Wheat Flour
1/4 c Pumpkin Seeds 
1 1/2 tsp Cinnamon
1/4 tsp Ground Cloves
1/4 Ground Nutmeg
2 tsp Ground Ginger
1 tsp Freshly Grated Ginger (optional)
1/2 c Frozen Blueberries (optional)
1/4 c Pepitas (optional)
1 tbs sugar for dusting

Mix all wet ingredients stir in dry ingredients, flour last.

Place liners in muffin pan and scoop about 3/4 full.

Bake @325º for about 20 minutes

Apple Leige Waffles

In Amsterdam, around all the coffee shops are little bakery stands that sell belgian waffles. The yeast ones where the pearl  sugar melts and forms a thin caramelized crust on the outside of the waffle. Then they put chocolate on one side or with a little more powdered sugar and sell them all sorts of different ways. Needless to say I was a fat kid who ate them all.

1 pkg Active-dry yeast
1/3 c Warm water
1½ tbs Sugar
1/8 tsp Salt
2 c Bread flour
3 Eggs
1 c Butter, softened
1 c Pearl sugar
1/2 c Fuji Apple, diced apple

Mix yeast, water, and sugar and let develop for 15 minutes.

Place flour and salt into a large bowl. Make a well, pour in yeast mixture, and begin to knead. Continue to knead, add eggs, one at a time, and add soft butter mixing well. Let dough rest in bowl until doubled.

Gently mix in pearl sugar and apple. Let rest for 15 minutes.

Heat waffle iron. When hot, butter waffle iron, pour in 3 tablespoons dough per waffle. Cook for 3-5 minutes, until waffles lightly brown on top.

Yuzu-wasabi Asparagus

1 tbs olive oil
1/2 tsp Yuzu
1/2 tsp wasabi
1 tbs Kewpie mayonnaise
1 lb Asparagus, trimmed

In a medium pan, heat up olive oil. Add yuzu and wasabi. Sautee asparagus tips until al dente. Toss in mayonnaise. Serve warm.