Pumpkin & Pomegranate

Hello all! I apologize profusely for not posting something in the past 2 months (or around that, for shame!). I have had a lot going on in my life. Some good, some bad, and I am not sure that I will be wanting to share most of it with the internets.  I will be posting intermittently, but the blog will continue! And now for some muffins.

Oh and I seem to have accidentally deleted the photo of these…and I just polished off the last one for breakfast. Crap! Oh well, they were GORGEOUS I promise you.

As always, I made the fig preserves by just cooking down some fresh figs in a pot until they are the consistency of jam. Sometimes I just quarter them and leave the skin on so they are really chunky, and this still works well!

Cherry-Fig Muffins

Ingredients:

• 1 1/2 C. Quinoa Flour
• 1/2 C. Almond Flour
• 1/2 C. Garbanzo bean Flour
• 2 tsp. Baking Soda
• 1/2 tsp. Sea Salt
• 1 C. Fig preserves
• 1 C. Olive Oil
• 1 tsp. vanilla
• 3 Pastured or Backyard Eggs
• 1 1/2 C. Halved Cherries

Method:

1. Preheat oven to 350° F.
2. Sift or whisk together the dry ingredients.
3. In a separate bowl, combine the fig preserves, olive oil, vanilla, and eggs. Whisk together to combine.
4. Add the wet mixture to the dry and fully incorporate.
5. Fold in the cherry halves.
6. Spoon into greased muffin pan (not jumbo sized).*
7. Bake for 30 minutes or until a sharp knife inserted into the center of one of the muffins comes out clean.
8. Let cool on a wire rack.

*I use a silicone muffin pan which makes the process a lot cleaner!