Consider these a cross between biscuits and muffins. The great thing about baking them in muffin cups is you don’t have to worry about rolling out the dough and then cutting it into circles. The chia-thickened blackberry jam offers a healthier spread option than typical sugar-laden jams.
Pumpkin Biscuits with Blackberry-Chia Jam
Ingredients
- 2 cups (500 mL) blackberries
- 3 Tbsp (45 mL) black chia seeds
- 3 Tbsp (45 mL) pure maple syrup
- 1 Tbsp (15 mL) fresh lemon juice
- 2 cups (500 mL) whole wheat pastry flour, spelt flour, or gluten-free all purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) nutmeg
- 1/3 cup (80 mL) cold unsalted butter, chopped
- 1/2 cup (125 mL) buttermilk
- 3/4 cup (180 mL) pure pumpkin purÈe
- 3 Tbsp (45 mL) pure maple syrup
Nutrition
Per serving:
- calories214
- protein5g
- fat8g
- saturated fat4g
- trans fat0g
- carbohydrates33g
- sugars10g
- fibre7g
- sodium133mg
Directions
01
Place blackberries in small saucepan over medium heat until they begin to break down, about 5 minutes. Stir in chia seeds, maple syrup, and lemon juice; heat for another 2 minutes. Use potato masher or fork to gently mash the mixture. Remove from heat and let cool. Jam will thicken upon cooling.
02
To make biscuits, preheat oven to 400 F (200 C). Grease 10 standard-sized muffin cups. Using food processor, pulse together flour, baking powder, salt, cinnamon, ginger, and nutmeg. Pulse in butter until butter is no larger than small peas. You can also do this in a bowl with a pastry cutter or using two forks. Place mixture in large bowl.
03
In separate bowl, stir together buttermilk, pumpkin pureu0301e, and maple syrup. Add wet ingredients to dry ingredients, and mix gently until a dough forms. Turn dough out onto floured work surface and knead just until dough forms a ball (donu2019t overwork), adding additional flour to work surface as needed.
04
Divide dough among muffin cups and bake for 20 minutes, or until tops are nicely golden. Let cool several minutes before unmoulding.
05
Serve warm with Blackberry-Chia Jam.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Oat Sweet Potato Chili
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.