|Leaky Gut Syndrome Quackery||10/02/17|
|4 ways to protect your brain with diet||07/18/17|
|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|The science behind the DASH diet, an overview: Part Two||08/01/16|
|The science behind the DASH diet, an overview: Part One||07/25/16|
|How the Standard American Diet (SAD) affects the brain (Part Two)||05/26/16|
|How the Standard American Diet (SAD) affects the brain||05/23/16|
|All "Dr. Tim Says..." Columns|
|How to make your own shrimp stock||10/09/17|
|Capers make it better||02/06/17|
|Mustards: The Christmas Basket Challenge, Part 5||01/26/17|
|Canned Tuna from Spain: The Christmas Basket Challenge, Part 4||01/16/17|
|Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3||01/12/17|
|All "Chef Tim Says..." Columns|
Make these muffins on a weekend day for a grab and go healthy breakfast. These are simple to make, keep well for a few days and are not only delicious but have lots of fiber.
One time I made pumpkin pie by cutting up a pumpkin. I spent an hour or so seeding, chopping, cooking and mashing. When I was done, I had what is essentially canned pumpkin.
Save yourself the time. Pumpkin is one of those items where the fresh ingredients is so close to tasting like the canned, it doesn't matter which one is used. Check the ingredient list on the canned pumpkin, as some manufacturers will add salt. This could change how your recipe tastes.
Here's the detailed recipe for Pumpkin Nut Muffins. You can print the recipe by clicking the print icon at the top of the right-hand column to open a new window without the images, then use your browser's "Print" function.