½
cup safflower oil
1 ½ cups puréed pumpkin
2 eggs
½ cup raw sugar
2 cups rye flour
1 tsp baking powder
1 ½ tsp cinnamon
½ tsp sea salt
½ tsp ground nutmeg
½ tsp allspice
½ cup currants
½ cup chopped pecans or walnuts
Preheat oven to 350oF.
In a blender, combine the safflower oil, pumpkin, eggs and raw
sugar.
In a bowl mix together
the remaining ingredients. Pour in the pumpkin mixture. Stir to
moisten.
Spoon into greased or
lined muffin tins.
Bake for 20 to 30
minutes, or until golden.
Yield: two dozen
This free pumpkin muffin recipe is one of
many recipes by Monica Levin. For more recipes purchase one
of
Monica's books from this web site!
Monica Levin is a Holistic Nutritionist and Certified Reconnective
Healing Practitioner.
The information provided on this web site is not intended to treat,
diagnose, cure or prevent any disease. All information provided is
for educational purposes and for general health and well being.
