Is this “breakfast” sounding familiar? Now as a former shift worker myself, I’m certainly not going to tell you to never buy that flat white, cappuccino or latte ever again – especially if you’ve been up way before the crack of dawn!
However, if you’re going to combine it with a muffin or two, then I’d definitely recommend bringing in your own home-made muffins into work cause those store bought muffins … well let’s just say their ingredients are often a little questionable, not to mention laden with refined and processed sugars, trans fats, vegetable oils along with a whole host of other inflammatory ingredients.
It’s why I decided to pop the apron on this afternoon, and bake a batch of these Pumpkin, Cinnamon and Cardamom muffins that the shift working hubster can take into work, and are bursting with blood-stabilising goodness.
In other words, they’re going to help you to “get more bang for your meal break buck” by helping you to feel fuller for longer, so that you’re less likely to fall under the ‘magnetic spell’ of the vending machine at work.
What’s great about them?
- Pumpkins are loaded with nutrients including vitamins K, C and E, potassium, iron, B-vitamins to name a few!
- They’re high in fiber which means a happier gut and digestive system – super important for shift workers who are often prone to digestive complaints thanks to ongoing circadian disruption.
- They contain a good dose of beta-carotene, which is a precursor to vitamin A – a vitamin that plays a role in helping the body to fight off infections. A timely post given it’s officially the first day of winter here in Australia!
- Cinnamon helps to stabilise blood sugar thereby reducing those blood sugar highs and lows that are synonymous with food cravings.
Ingredients
- 2 cups raw pumpkin, grated
- 1 cup dates, chopped
- 2 cups organic flour (I use Emmer Wheat by Changing Habits)
- 1/4 cup extra virgin olive oil
- 3 eggs, free range
- 1/2 tsp cardamom powder
- 2 tsp cinnamon
- 1/2 tsp ground ginger
How to make them?
- Preheat fan-forced oven to 180 degrees.
- Grate the pumpkin, and then gently combine with olive oil, eggs, cardamom, cinnamon, ginger and dates in a food processor.
- Transfer into a bowl, and then add the flour and mix through.
- Pour into silicone muffin trays, and bake for 25 minutes or until cooked through. Remove from the oven, and leave to cool on a cooling rack.
Pop a couple in the work bag and take into work for your early shift, and refrigerate or freeze the rest to have later.
Whilst I’m not a huge fan of microwaves, muffins always taste nicer served warm with some butter (definitely not margarine!), or a dollop of vanilla or Greek yoghurt on the side :-).
Enjoy,
Audra x
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