Using a 1 ½ “ (small) ice cream scoop, add one scoop of Streusel Topping to the top of each muffin and very gently press into batter.īake for about 20 minutes or until a toothpick inserted into the center comes out clean. Using a 2 ¼ “/#16 (large) ice cream scoop, scoop batter into muffin tins. Add pumpkin, mixing on low until just combined. Add the remaining flour mixture, mixing on low until just combined. Add the water, mixing until just combined. Add half the flour mixture, mixing on low until just combined. Add the eggs, mixing on low until just combined. In the bowl of a stand mixer, beat the sugars and the oil until well combined. In a medium bowl, combine flour, soda, salt and spices. ½ finely chopped nuts of choice - optionalĬombine all ingredients in a medium bowl and mix with a fork to combine until a crumble has formed. Flaxseed +10 Tbsp warm water, stirred and left to set up for 5 min.ġ stick (8 tablespoons) unsalted butter, melted and cooled (if using salted butter then omit the ¼ tsp salt below) Line two-12 cup muffins tins with paper liners.ģ teaspoons pumpkin pie spice or 2 tsp cinnamon + 1 tsp nutmegĤ eggs or vegan egg replacer of 1 Tbsp ground flax seed + 2 ½ Tbsp warm water per egg + 4 TBsp gr.

What’s the difference between a Rutabaga and a Turnip? Toss everything together, taste and adjust seasonings if necessary, garnish with chopped fennel fronds and serve hot. Remove from the oven and season with salt. Place in the preheated oven and roast for about 30 minutes or until everything is fork tender and lightly browned. Press the pile out into a single layer across the baking sheet. Use your hands or a spoon to toss all of the ingredients together to cover with the oil and thyme. Place all of the vegetables and bacon ends on the baking sheet in a pile in the middle. ½ pound Hershberger Heritage Farm bacon ends Be sure to check your water level at least once during cooking so you don’t burn your pan.Ģ medium or 1 large rutabaga, peeled and diced into large chunksġ fennel bulb, white bulb and green stems sliced, some fronds chopped and reserved for garnish, the rest reserved for another useġ large carrot, cut in large bite sized piecesĢ sprigs fresh thyme or 1 teaspoon dried thyme Note: steaming sweet potatoes whole takes about 1 hour. Pour the mixture into the pie crust, smooth the top and bake at 375 degrees for 45 to 55 minutes until center is set. Add the spices and lemon juice and mix until blended. Add the sugar slowly, then add the eggs one at a time, mixing well after each one. Add the butter and mix until well blended. Clean/remove the fibers from the paddle attachment and continue. In a stand mixer, add sweet potatoes and mix until smooth. Optional spices instead of gingers – ¼ teaspoon clove or ½ teaspoon allspiceġ stick of butter at room temperature diced Can be made up to two days ahead and stored covered at room temperature.įor the filling: raise oven temp to 375 degreesĢ large sweet potatoes (about 1 ½ pounds or about 2 cups), steamed and skins removed Mix all ingredients together until well combined and press into the pie dish, bringing mixture up the sides of the dish. Optional – ½ teaspoon cinnamon + ½ teaspoon ground ginger for graham crackers For the crust: preheat oven to 350 degreesġ ½ cups (7 ½ oz) cookie crumbs – Biscoff, graham crackers or gingersnapsģ tablespoons of sugar – needed for graham crackers, might not be needed for other types

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