fennel & pumpkin.

Day 2 of fennel: chocolate vs pumpkin?  I’ve been getting requests for pumpkin muffins, so pumpkin it is…

MILLET MUFFINS with PUMPKIN & FENNEL.

1 cup fennel, finely chopped
1 cup pumpkin puree
1 egg
¼ cup Canola oil
¾ cup all-purpose flour
¼ cup millet, ground
½ cup brown sugar
1 tbs condensed milk
1 tsp vanilla
1 tsp cinnamon
1 tsp all-spice
1 tsp nutmeg
½ tsp cardamom
½ tsp salt
1 tsp BP
1 tsp BS

Bake Time: 30 min, 350F

This is my third batch of pumpkin yumkins this month, and I’ve decided that the canned stuff (pumpkin puree) tastes just as good as puree made from fresh calabasa.  It takes a while for these to set in the oven, so go ahead and bake for an extra 10 min or so - they’ll also set better once they’ve cooled.

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