A few weeks before Passover, I was home with Squeaker, trying to make the most of the last of my maternity leave. Apparently, 3 months is shorter when you are living it than when you think about it beforehand. One of my projects during my maternity leave was to clean the apartment for Passover – i.e. removing any and all crumbs and food droppings from anywhere in the house and cleaning all the appliances and other surfaces more extensively than is done all year. Usually, Rocker Dude does most of the cleaning as he has vacation for a week and a half before Passover starts (don’t hate, teachers work super hard!), so this year I decided to give him the year off. Part of this process is finishing up all the not-kosher-for-Passover food that is in the house.
So one day, while searching through the freezer and cabinets, I found 1 cup of frozen pumpkin puree and a few dates left over from Purim, and a ton of self-raising flour that needed to be finished up. I used the wonderful tool that is Google and I searched those ingredients and got to this recipe. At the time I even had a couple of bananas so I could have made the muffins as they were supposed to be made, but those bananas soon disappeared. I was super excited to make this recipe for breakfasts because due to Squeaker’s sensitivities, I can’t have dairy or coffee (!) as long as I nurse her, which has made breakfast a particular challenge for me.
In an amazing bit of foresight (totally by chance) I had asked my parents to bring a whole Cosco-sized box full of Quaker Instant Oatmeal. You know, the oatmeal that you just have to pour hot water on it and it comes in maple and brown sugar, apple and cinnamon, cinnamon and spice and original flavors? That stuff seriously made breakfasting much easier, especially as Squeaker usually fell asleep in the sling while I took the Little Rocker to nursery and I didn’t want to move her. So pour packet into a bowl, pour boiling water on top, cover and wait five minutes. Done. Healthy (mostly) breakfast. And, as it was the winter, warm and yummy. The best was one stormy morning when Squeaker was about a month old. It was the first day of a week long rainstorm. (Something that rarely happens in Israel, and contributed to a major rise in the level of water reserves in the country, ending a seven-year-long drought.) I had taken the Little Rocker to nursery and we got soaked on our way back home. Squeaker didn’t even notice and slept through it all. I walked home, made me some oatmeal, and oh did I enjoy it! So worth it.
Either way, back to muffins for breakfast. When I was ready to make these muffins, there were no more bananas, so we had to modify the recipe a bit. I also substituted ingredients that I had for the rice bran oil and oat milk. The batter is really quick to mix up (Imma this is for you) – just pour everything into a bowl and mix well. It also does not have a lot of sugar in it – a lot of the sweetness comes from the bananas (if you are using them) and the dates.
Unfortunately, these muffins are not so low calorie if you eat more than two in a day :(. Ooops. Well, in my defense, we had to finish all the flour before Passover started…
Recipe (based on the recipe on food.baby.life):
2 cups self-raising flour, regular or whole wheat
2 tsp. cinnamon
1/3 cup brown sugar
1/2 cup milk or soymilk
1/4 cup oil
1 cup pumpkin puree
1/2 cup mashed ripe banana (optional)1/2 cup dried date
Preheat the oven to 350 degrees F. Line a 12 hole muffin tray with paper liners and set aside.
Whisk together the flour, cinnamon and sugar in a large bowl. Add the milk, oil and egg. Mix well until just combined. Fold through the pumpkin and dates being careful not to overmix.
Spoon the mixture into the prepared tray and bake for 18-20 minutes or until cooked. Let the muffins rest for 5 minutes before cooling them on a wire rack.