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"If you love baking, you don’t need to buy a cake or bread from the grocery store. Try this delicious pumpkin recipe with fig jam.You can have somebody taste this and share a good, hot coffee or green tea during your breakfast or snack time. Ifthere are leftovers, you can freeze and store them and they still have the same delicious taste when you reheat them.
NEWLY HARVESTED FIGS
They contain *calcium, copper, potassium, manganese,
iron, selenium, zinc, and Vitamins A, E,
K, and B-complex.They also contain
chlorogenic acid that helps lower blood sugar levels and control blood glucose
level in type II diabetes mellitus. *Nutrition Reference http://www.nutrition-and-you.com/fig-fruit.html
This fig jam can be stored for a year.You can give them to your loved ones as a gift on certain occasion.They will surely love and enjoy it with their favorite bread or waffles during snack or breakfast time. You can also include this in your baking recipes orcanapé. Youcan bring it also during picnic time and share with family members.
SWEETY PIE PUMPKINS
They are an excellent sources of *Vitamins A, C, E,
and B-complex group of vitamins, like folates, niacin, B6, thiamine and pantothenic
acid. It is also a good source of phosphorous, potassium, copper, and calcium. It has also zea-xanthin, a natural oxidant
that offers protection from age-related macular disease in the elderly. Pumpkin seeds are excellent source of fatty
fiber and mono-unsaturated fatty that are good for heart health.
1.Preheat oven to 350 degrees F (175 degrees C). Grease 2
muffin trays or line with paper muffin cups.
2. Before cutting the pumpkin, wash it thoroughly with a fruit and vegetable wash and rinse well. Cut pumpkin in half, sliced lengthwise, remove seeds and strings. Place
on baking sheet, cut side down. Cover with foil and bake in preheated oven
until tender for about 1 ½ hour. Let it cool. Remove pumpkin pulp with an ice
cream scoop. (Note: You may put the pulp in a blender if you like). Since the pulp is fibrous, it is so easy to spread them out manually. Measure out 2 cups pumpkin pulp. Set aside.
3.In a bowl, stir together flour, baking soda, baking
powder, cloves, cinnamon, nutmeg, allspice, and salt. In a separate large bowl,
beat together 2 cups of pumpkin pulp, corn oil, milk, sugar, and egg. Stir
flour mixture into pumpkin mixture until smooth. Scoop batter into prepared
of fig jam on top of each batter.
5.Bake in preheated oven for 20 to 25 minutes, until a
toothpick inserted into the center of a muffin comes out clean.
6.Let cool in pans on wire rack for 10 minutes. Turn out
on wire racks and let cool completely. If there are leftovers, you can freeze and store them in a food saver bag.