Baking with non-traditional flour has become all the rage lately, and for good reason! Experimenting with different types of flour is a great way to add unique flavor and texture to baked goods. While I was making oat flour one day I started to imagine how amazing it would be to make flour out of one of my all-time favorite cereals: Golden Grahams.
If the idea of making your own cereal flour seems intimidating, don’t fear! Making this flour is incredibly simple; just pulse your Golden Grahams in the food processor until a fine, flour-like meal forms. Once you’ve made your flour, you’re ready to start experimenting. Since Golden Grahams flour doesn’t have the same properties as regular all-purpose flour, start with substituting a portion of the all-purpose flour with Golden Grahams flour.
With fall baking in full-swing I decided to use my cereal flour in a batch of pumpkin-chocolate chunk muffins. The honeyed flavor of the Golden Grahams brings out the pumpkin flavor and is perfect when paired with the ginger and nutmeg in the batter.
Chocolate-Pumpkin Graham Muffins
Ingredients
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 cups sugar
1 cup canola oil
1/3 cup water
1/4 cup honey
2 teaspoons vanilla
4 eggs
2 cups Gold Medal all-purpose flour
1 1/2 cups Golden Grahams Cereal Flour (see recipe below)
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup chopped semisweet baking chocolate
Chopped honey-roasted peanuts, chopped chocolate and/or additional Golden Grahams cereal, if desired
Directions
Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
In large bowl, beat pumpkin, sugar, oil, water, honey, vanilla and eggs with spoon until combined. Stir in all-purpose flour, cereal flour, cinnamon, baking soda, salt, ginger and nutmeg. Fold in 1/2 cup chopped chocolate. Fill each muffin cup 3/4 full. Top batter in each cup with chopped peanuts, additional chopped chocolate and/or additional Golden Grahams cereal, if desired.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups to cooling rack.
To make Golden Grahams Cereal Flour: Pulse cereal in a food processor until a fine meal resembling flour forms. You’ll need 5 cups Golden Grahams cereal to make 1 1/2 cups Golden Grahams cereal flour.
Prep Time: 20 Minutes | Total Time: 50 Minutes | Makes: 30 muffins
The post Recipes: Chocolate-Pumpkin Graham Muffins appeared first on Tasteseekers Kitchen.