Sunday, June 26, 2011

Pumpkin Wheat Honey Muffins and Avocado Bean Wraps

The goal for today was to find something to make with some of the rest of the canned pumpkin I opened for the pumpkin banana bread.  I wanted to do something for breakfast, and settled on Pumpkin Wheat Honey Muffins.  These make a great breakfast- healthy, filling, and absolutely delicious.  I love that the walnuts and raisins add more texture and go so well with the flavor of the pumpkin.

Pumpkin Wheat Honey Muffins 

The original said this makes 12 muffins, but I got 14.

1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 tsp pumpkin pie spice
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts

Preheat oven to 350 degrees and line a muffin tin.  Place the raisins in a bowl and cover with hot water.  Let stand for a few minutes- this will plump the raisins.

In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.  Make a well in the center and put in eggs, pumpkin, oil, and honey.  Drain raisins and stir in along with walnuts. Spoon into muffin cups.

Bake 18 minutes or until a toothpick inserted near the center comes out clean.

They really aren't that full of raisins- I forgot to stir them in and sprinkled a few on top of each muffin before they baked.  Haha.

Until this afternoon there was an avocado sitting on our counter, getting riper by the day.  Our go-to way to use avocados is guacamole on a Friday or Saturday night.  My dad grills burgers almost every weekend, and we usually make the guacamole on burger night.  But there was no way this one could last until next weekend, and so I decided to find a new and exciting way to put it to use :)

After looking at a lot of recipes online, I decided to make Avocado Bean Wraps, adapting it for what we had on hand.  The wraps were quick and tasty, and pretty healthy too!

Avocado Bean Wraps

adapted from Woman's Day

1 ripe avocado, mashed
dash olive oil
chopped carrots
chopped bell pepper
1 can black beans
chopped cilantro
flour tortillas

Cook carrots and bell pepper in olive oil and cumin for a minute or two.  Just long enough to soften the carrots a tad and pick up the cumin flavor.  Mix with drained black beans and cilantro.  Stir in avocado.  Spread on flour tortillas, wrap up, and enjoy!

I used two long carrots and one bell pepper and we got 3 wraps, using 8-inch tortillas.

There's no must-obey ratio for these ingredients.  You could also throw in lettuce, tomato, etc.  We topped with salsa and sour cream.

I promise it looks better in real life... :)

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