Subi’s Pumpkin Molasses Muffins

So you asked for it and I’m FINALLY providing the recipe. It took me a while because, well, I had to write it down. Which required me making them again… The recipe is rather flexible. So, modify if necessary. I do! (If I’m out of an ingredient, I just use something else or a different quantity. It works!)

Ingredients:

5-6 carrots
3 cups oat bran
1 cup flour
1 quart sweet feed
2/3-3/4 of a 29oz can of pumpkin
1 cup molasses
1/2 cup brown sugar
1 Tbsp pink sea salt

Grate/shred the carrots. I threw mine in the food processor because I’m lazy and it’s super easy. img_9104

Mix dry ingredients in a bowl.
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Mix wet ingredients in a separate bowl. If you have a stand mixer, you may wish to use that. img_9109

Slowly add dry ingredients to the wet ingredients, mixing throughly. img_9111

Fill mini muffin pans [I like the silicone ones, they make removal super easy. I use these] to the top (packing tightly). The muffins don’t rise so no need to leave room. I fill with a regular spoon.

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Bake at 300* for 60-70 minutes.  Cool on rack.

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They ARE shelf stable, but I found that after a couple of weeks, I like to refrigerate. I leave mine a little soft so I can stick a pill in the top so they could probably be cooked a touch longer due to the pumpkin. After 3+ weeks, they start to go with the moisture content. But, they do keep longer in the refrigerator.

Makes ~7 dozen. You can cut the recipe to make less.

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