Pumpkin Walnut Muffins

I was really surprised when I bit into these muffins - they have a wonderful nutty, gingerbread-y flavor.  They're quite sweet - better for dessert than breakfast, but I think you could cut the sugar by up to half without a problem.   I used frozen pumpkin that I grew in the garden this summer.  If you have any leftover, store them loosely covered - they're so moist they get soggy if sealed tightly.

Pumpkin Walnut Muffins

Streusel Topping:

• 1/3  c flour


• 1/4 c sugar


• 1/4 c packed brown sugar


• 1/4 tsp cinnamon


• pinch allspice


• pinch salt


• 2 T butter, diced


• 1/4 c walnuts, toasted and chopped

Muffins

• 1 c sugar


• 3/4 c whole wheat flour


• 1/2 c toasted ground walnuts


• 2 tsp cinnamon


• 2 tsp ground ginger


• 1/8 tsp allspice


• 3/4 tsp baking soda


• 1/2 tsp salt


• 1 c pumpkin puree


• 2 eggs


• 1/4 c butter, melted and cooled


• 1/4 c unsweetened applesauce

For streusel: whisk together flour, sugar, cinnamon, allspice, and salt.  Cut in butter with a pastry blender under mixture resembles small crumbs.  Stir in chopped walnuts.

For muffins: Heat oven to 350°.  Line or grease 12 muffin cups.

In a medium bowl, combine flour, sugar, ground walnuts, cinnamon, ginger, allspice, baking soda, and salt.

In a large bowl, whisk together pumpkin, eggs, butter, and applesauce.  Add flour mixture all at once and stir just until moistened.  Fill muffin cups 3/4 full.  Sprinkle about 1 T streusel over each muffin.  Bake 15-20 minutes until golden brown.  Cool in pan 10 minutes.

*Toast walnuts in 350° oven on a baking sheet in a single layer 5-10 minutes.  Stir once or twice while baking, then cool and chop.

Chicken Walnut Filo Rolls

Pretty much anything is good in filo dough - I suspect its the butter.  Filo is actually really easy to work with, though a little time-consuming.  Its pretty forgiving - if you tear a sheet, brush it with butter and paste it to another sheet.

These have a great Moroccan flavor, and can be made in triangles to serve as a canape, or in rolls that can be sliced and served with salad for dinner.  Ground chicken would work really well, but finely diced chicken works just fine too - if its a little frozen it is easier to dice.  Just like most recipes, if you don't have one of the ingredients, you can leave it out, or substitue something else.  I think pine nuts might be even better than walnuts, and a little scallion never made anything worse.

Chicken Walnut Filo Rolls

• 1/2 c walnuts, toasted and chopped


• 1 1 /2 T oil


• 1 medium onion, finely chopped, about 1 c


• 1 lb boneless skinless chicken, finely diced or ground


• 1/4 c raisins


• 2 T olives, finely chopped


• 1/2 tsp crushed red pepper


• 1 garlic clove, finely chopped


• salt


• 1 tsp cumin


• 1/4 tsp cinnamon


• 1/2 c shredded Monterey Jack cheese


• 1/2 package Filo dough, thawed


• 1/2 c butter, melted

Heat oil in a saute pan over medium heat.   Add onion and saute until softened but not browned, about 5 minutes.  Add chicken, raisins, olives, red pepper, garlic, cumin, cinnamon, and salt to taste.  Cook, stirring frequently, until chicken is cooked through.  Remove from heat, cool, then stir in walnuts and cheese.

Line a baking sheet with parchment or Silpat.  Heat oven to 350°.

Open filo and cover with a towel to keep from drying out.  Lay one sheet of filo on a flat, dry surface, and brush with butter.  Layer 5 more sheets of filo, buttering each.  Spread 1/3 chicken mixture in the center of the filo.  Roll one long side over the filling, turn both short sides into the middle, and finish rolling up the long side.  Brush with additional butter if needed to seal edges.  Repeat with remaining filo and filling to make 3 logs.  Brush tops and side of logs with butter.

Bake 20-30 minutes until golden brown.   Cool 5-10 minutes, then slice and serve.

*To make triangles, unfold filo and cut into 6 strips lengthwise.  Brush each strip wtih butter.  Place 1/2 tsp filling in one corner of the strip, then fold as you would fold a flag.  Brush with butter to seal, and bake 10-15 minutes.