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, 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).
