From the kitchen of
Captains Choice Bed & Breakfast
Hyannis Port (Cape Cod), Massachusetts

Ingredients In blender, puree until smooth and creamy: 1/4 cup Rice Dream (or soy milk or cow's milk) 1 cup pumpkin 1/2 cup flaxseed oil (or safflower oil) (You may substitute 1/4 cup oil and 1 egg) 1/2 cup maple syrup 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon In a large bowl, combine and mix well: 2 cups whole spelt flour (or other combinations such as 1/4 cup each of whole wheat, kamut, soy with 1-1/4 cups white pastry flour) 1/2 cup oat bran 1 teaspoon baking soda 1 teaspoon baking powder 1/3 cup raisins 1/3 cup nuts (walnuts, pecans, etc.) Directions Add liquids to dry ingredients and mix. Spoon into large size muffin pans and bake at 350 for 20-25 minutes, or until done for 10-12 large muffins. This recipe is designed so that the muffins can be dairy and wheat free, for those with intolerance for these foods, or made with eggs and milk if you so choose. We take special care to use all organically grown or produced products. We buy "organic" to ensure no pesticides or chemicals in the flour, and if eggs and cow's milk are used, no antibiotics, growth hormones, medications in the feed of the free range chickens. Flaxseed oil may be unfamiliar to you. It cannot be used in high heat recipes and is expensive, but the health benefits are so great, that we use it in all our muffin recipes. Our guests rave about our muffins, and enjoy all the benefits of these ingredients. We are sure you will taste the freshness.   Submitted by Jack & Carol Cummiskey on 1/19/99.

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