Try these seasonal, savory fall muffins as a substitute for dinner rolls. They work as a terrific accompaniment for soups, too. The recipe is free of sugar, but try topping them with fresh apple butter to fulfill your sweet tooth. Quick, easy, and delicious!
Ingredients
- 1 cup whole wheat flour
- ½ cup oats
- 1 tsp baking powder
- 1tsp baking soda
- 1 tsp salt
- ¼ cup sage
- 1 can pumpkin puree
- ¼ cup olive oil
- 1 tbsp apple cider vinegar
Method
Preheat over to 350 degree F.
Toss the flour, oats, baking powder, baking soda, and salt into bowl. Mix until all ingredients are well combined. Chop the sage into small pieces (feel free to add more for extra flavor) and toss into dry mix.
Add the canned pumpkin, olive oil, and vinegar. Stir well.
Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the pumpkin puree, olive oil and vinegar and stir well. Do not over mix the dough.
Grease mini muffin pan with olive oil. Scoop mixture into pan and bake for about 30 minutes.
jon latessa 