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Acupuncture & Natural Health Solutions Newsletter   Providing Natural Health Care for the Entire Family
Issue #2016-10a


Healthy Maple Glazed Pumpkin Muffins

 
Keep warm as the weather turns cooler with easy fall recipe made with favorite fall ingredient: pumpkin.  
 
And so began the quest for a healthy pumpkin muffin that still tasted like a yummy pumpkin muffin. The original version of these Maple Glazed Pumpkin Muffins was actually a recipe from a bed and breakfast.

This "healthy" version follow
s a basic rule of halves:
  1. Half the sugar of the original, subbing real maple syrup for some but not all because that stuff is expensive.
  2. Half of the flour swapped out for whole wheat. Fiber. Healthy. Tasty.
  3. Half of the total oil, using olive oil. Guess what? NO TASTE. I served it at a brunch with friends and they were all surprised when I mentioned the olive oil. And ironically my other friend who had brought pumpkin bread also made hers with olive oil. This is one where you can get away with that sort of healthy debauchery.
  4. Half of the glaze. NOT! The maple glaze is the bedazzling crown of this puffy little muffin.



    
INGREDIENTS:

For the Muffins:
  • 2      cups whole wheat flour
  • 1 1 /2 cups all-purpose flour
  • 2       teaspoons baking soda
  • 1       teaspoon baking powder
  • 1       teaspoon each cloves, cinnamon, and nutmeg
  • 1 / 2  teaspoon salt
  • 3 / 4  cup granulated sugar
  • 2       cups pumpkin puree
  • 1 / 2  cup olive oil
  • 1 / 4  cup real maple syrup
  • 3       tablespoons milk
  • 3       eggs
For the Glaze
  • 2       tablespoons butter
  • 1 1 / 4 cups powdered sugar
  • 1       teaspoons vanilla
  • 1       tablespoon maple syrup
  • 1 - 2           tablespoons water
   
PREPARATION:
  1. Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).
  2. Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter - I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.
  3. Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter - I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.
  4. For the glaze, melt butter in saucepan. Add powdered sugar and vanilla - it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.
   

 
  
Where to find good Maple Syrup and Flour?

You can find good quality Maple Syrup either on Amazon or Thrive Market. Here are links for your shopping convenient:

Maple Syrup:
Ben's sugar shack Dark Amber Pure Maple Syrup

Organic Amber Maple Syrup Grade A

Flour:
  King Arthur Flour 100%s Organic Unbleached White Whole Wheat Flour


The information contained within the  newsletter is only used to educate and inform. This newsletter is  not a substitute for the advice of a licensed and registered health  care provider. Seek prompt attention for emergencies. Consult  a health care provider for specific health concerns, and before  starting a diet, cleanse or exercise routine.
Monthly Acupuncture Column Featured in SW Florida's Health & Wellness Magazine 
Toni Eatros, AP,
Acupuncture Physician, 
is the  featured acupuncture columnist in the popular SW Florida's Health & Wellness Magazine.
  
Be sure to check out October's issue, on stands now, about Maple Syrup vs Pancake Syrup

Click the link below to view September's Article: The Ancient Art Of Cupping, Revealed
   
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Reference Books
#1 Helping Ourselves: A Guide to Traditional Chinese Food Energetics

Shop Amazon Now


#2. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats  

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