Spiced Pumpkin Quinoa Muffin and Oven to Table Cookbook Giveaway

Oven to Table by Jan Scott has over 100 recipes using one of six cooking vessels including a skillet, sheet pan, Dutch oven, baking pan, roasting pan, and casserole dish. Jan has developed recipes that focus on the importance of a stress-free, mess-free, and no fuss cooking attitude in the kitchen.

In our home, we enjoy the one-pot cooking technique as it is convenient, mess-free, and an easy way to prepare tasty meals. Preparing food in one pot not only saves time, both in the prep and post-meal clean up, the recipes can be easily adapted. Jan Scott shares effortless recipes using easy-to-find ingredients and a variety of foolproof techniques that brings ease, comfort, and bold flavour to everyday cooking.

The collection of practical recipes include Overnight French Toast Casserole, Barbecue Chicken Chili with Cornbread Dumplings, and Cherry Tomato and White Bean Skillet Bruschetta. The content is separated into Breakfast and Brunch; Soups, Stews, and Chilis; Breads, Sandwiches, and Pizzas; Main Meals; Vegetables, Sides, and Salads; Sweet Stuff; Sauces, Snacks, and Sips. The author has included a special occasions menu planner, and a recipe index by cookware. The book gives tips on how to use and invest in the six different cookware that is mainly used to prepare the dishes. This book is user friendly and will come in handy for people with a wide range of lifestyles. 

We tried a few recipes from this book. Here is a recipe for the Spiced Pumpkin Quinoa Muffin that my teenage daughter enjoyed making, for which she added some slightly cooked cinnamon apples and sprinkles.  

3/4 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/2 cup brown sugar

1/4 cup liquid honey

1 egg

1/4 cup plain Greek yogurt

1/4 cup oil

1 tsp vanilla

3/4 cup pure pumpkin puree

1/2 cup cooked quinoa

Bake in a preheated 350F oven.

Combine the flours, baking soda, baking powder, cinnamon, ginger, and salt. 

In another bowl whisk together the brown sugar, honey, egg, yogurt, oil, and vanilla. Stir in the pumpkin and mix well. Add the dry ingredients and the quinoa to the wet mixture until just combined. 

Scoop the batter filling 2/3 to 3/4 full into a standard muffin tin lined with paper liners. This recipe will make 12 muffins. Bake for 18 to 20 minutes until the centres are set and tops are golden brown. Remove from the oven and let it cool for 5 minutes before transferring the muffins to a cooling rack.   

Giveaway:

If you live in Canada and would like to win a copy of this book Oven to Table please enter through the giveaway tool below. This giveaway ends on February 24th. Please follow my social media networks and leave comments to be eligible to win.
Update: The winner is Julie

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Excerpted from Oven to Table by Jan Scott. Reproduced by arrangement with the Publisher Penguin Canada, an imprint of Penguin Random House LLC. All rights reserved on photographs and opinion of the written content Torviewtoronto © 2010 - 2019 unless mentioned. Please Ask First