Chef Tim Says...

Salad in a Jar Construction Kit 08/03/20
Cooking: the real aromatherapy 05/18/20
Get Started Cooking with Stews 01/09/20
Paella 07/16/18
How to make your own shrimp stock 10/09/17
All "Chef Tim Says..." Columns

Dr. Tim Says...

Not So Magic Rice 04/09/18
Leaky Gut Syndrome Quackery 10/02/17
4 ways to protect your brain with diet 07/18/17
Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
All "Dr. Tim Says..." Columns


Chef Tim Says....

Recipe in Pictures

Pumpkin Nut Muffins

Make these muffins on a weekend day for a grab and go healthy breakfast. These are simple to make, keep well for a few days and are not only delicious but have lots of fiber.

One time I made pumpkin pie by cutting up a pumpkin. I spent an hour or so seeding, chopping, cooking and mashing. When I was done, I had what is essentially canned pumpkin.

Save yourself the time.  Pumpkin is one of those items where the fresh ingredients is so close to tasting like the canned, it doesn't matter which one is used.  Check the ingredient list on the canned pumpkin, as some manufacturers will add salt. This could change how your recipe tastes.  

Here's the detailed recipe for Pumpkin Nut Muffins. You can print the recipe by clicking the print icon at the top of the right-hand column to open a new window without the images, then use your browser's "Print" function.