Pamela Toman

Breakfast

Pumpkin Muffins

Ingredients	Step
227 g pumpkin puree 1-2 eggs 90 g brown sugar 35 g oil 21 g molasses 2 t. cinnamon ½ t. cloves ½ t. ginger ½ t. salt ½ c. cranberries, dried (opt.) ½ c. nuts (opt.)	Combine wet ingredients and mix-ins in large bowl.
85 g AP flour 85 g wheat flour 1 t. baking powder ½ t. baking soda	Combine dry ingredients.
	Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes.
	Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups.
	Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool.

Source: King Arthur Flour, adjusted by me

Blueberry Muffins

Ingredients	Step
	Preheat oven to 400 degrees. Grease 12 small or 6 large muffin cups.
1.75 c. AP flour 2.5 t. baking powder 1/2 t. salt 1/4 t. nutmeg 1 t. cinnamon 1/2 c. sugar	Combine.
1 egg 3/4 c. milk	Combine.
1/3 c. butter, melted egg mixture flour mixture	Stir until just blended.
1.25 c. blueberries	Stir in.
	Pour into muffin cups. Bake 16-20 minutes, until toothpick test passes.

Source: Mom

Nutrition: 169 calories per small muffin (3 g. protein, 6 g. fat, 25 g. carbs, 246 mg sodium)

German Pancake

Ingredients	Step
	Preheat oven to 425 degrees.
	Heat a 10" cast iron skillet.
3 T. butter	Add. Let melt until it sizzles.
3 eggs, ideally room temp 1/2 c. dairy milk, ideally room temp	Whisk together in a small bowl.
1/2 c. flour 1 T. brown sugar pinch nutmeg pinch salt	Combine in a large bowl.
	Add wet ingredients to dry ingredients. Whisk until smooth (or blitz in blender for more height).
	Pour into heated skillet. Transfer skillet to oven to bake for 20 minutes.

Source: NYT

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