Yes, you read that right. And, you think I’m off my rocker. It’s okay, ‘cause I probably am. I am training for a half ironman, which I do believe instantly qualifies someone as off their rocker.
Rocker status aside, today, I had to share with you one of my “clean out the fridge” muffin creations, because it is surprisingly good and is good for you too.
Our last CSA product box was full of greens, and I have been on a mission to use everything up before the new box comes tomorrow. Joining a CSA is the best thing I’ve done to amp up our veggie consumption – you are obligated to eat everything in the box so you feel you’re getting your money’s worth.
Here’s how I put the CSA box to work last week:
- Made Gena’s “Wall of Green” Soup with some of the chard, romaine, and spinach (so nutritious and surprisingly delicious)
- Used about half the arugula in a spin on Cashew Cheese Baked Ziti with sautéed zucchini
- Parlayed the balance of the spinach into Veggie Lasagna
- Had multiple salads (boring but effective)
After all that, I still had just about 2 cups of chard left over on Saturday, which is my non-official clean out the fridge day. Alongside the chard, I had some prepared white beans, pumpkin leftover from the Pumpkin Tofu Pudding, and of course, I always have apples.
You see where this is going, huh?
I have been on a muffin kick lately because they’re just so easy to make and easy to portion for a fast and filling breakfast. These muffins may just be my favorite yet. The natural sodium from the chard is a nice balance to the pumpkin, and of course, pumpkin makes just about anything delicious. Trust me, no one will notice the chard – it’s a sneaky way to work some greens into your day!
Test Kitchen Tuesday’s Pumpkin Chard Muffins
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- 15 minutes to prepare batter
- 45 minutes to bake (for jumbo)
Skill Level (out of 5):
Makes: 6 jumbo or 12 regular muffins
- 1 ¼ cups whole wheat flour
- ½ cup rolled oats
- 1/3 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup prepared white beans (if canned, rinse first)
- ¾ cup pumpkin puree
- 1 apple, cored
- 2 cups cleaned and chopped Swiss chard (any variety)
- ¼ cup dried baking buttermilk
- ¼ cup water
- Preheat oven to 350 F.
- Add dry ingredients to a large bowl and combine
- Dissolve buttermilk in water
- Add beans, pumpkin puree, apple, chard, and dissolved buttermilk into the bowl of a food processor and blend until you have a consistent puree
- Mix wet ingredients with dry, being careful not to over-mix
- Fill prepared muffin tins and bake for 40-45 minutes for jumbo muffins or 20-25 minutes for regular, until an inserted toothpick comes out clean
For jumbo muffins.
Whether or not you make this recipe, think of it as a template. You can use this template for whatever items you need to clean out, if they’re of some similarity. For instance:
- Use beans interchangeably. I have baked with garbanzo, lentil, and white beans with pretty much identical results. For muffins, one cup’ll do you.
- Don’t have pumpkin? Use sweet potatoes, butternut squash, or another winter squash variety. 3/4-1 cup pureed is ample.
- Apples are your friend to lower fat. But, pears work too. If you don’t have either, there is always the old standby – oil. You can use apples and oil interchangeably 1:1.
- Spice it up. I am a fan of cinnamon, nutmeg, and ginger in just about anything. But, use what you have that you like.
- Flour and oats for bulk. I like whole wheat flour cut with rolled oats. But, unbleached white flour, pastry flour, or any variety of specialty flours can work. Also, wheat germ or oat bran are good instead of or in addition to the oats. I just didn’t use any in this recipe.