Toasted Monster Muffins Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.

In the pan of a food processor, combine oats, tomatoes, whole wheat and flour and complete flour, leaving approximately 1/2 inch on bottom. Transfer to prepared pan.

Sift together the flour mixture, 2/3 cup at a time, stirring after each addition. Be careful not to overdo it.

In a large bowl, combine 1 cup brown sugar, egg and pumpkin puree. Add to skillet, stirring often, until pea-sized balls of all colors are formed, about 3 minutes. Sprinkle more brown sugar and pounded pumpkin if necessary. Sprinkle crumbled coconut and pecans, if desired. Place nuts into pan.

Bake in preheated oven for 15 minutes.

In a 1 1/2 cups spring form or pressure cooker, layer 1/2 cup brown sugar, 1/2 cup pumpkin, 1 tablespoon cornstarch, 1/2 cup all-purpose flour, 1/4 cup vegetable oil, 3/4 cup water, and 3 tablespoons salt. Place at bottom of prepared pan.

In saucepan, combine reserved "meat broth" and oil; cook over medium heat, stirring occasionally, until mixture is thickened. Add remaining 1/2 cup broth and 1/2 cup water; increase heat to high. Whisk in cornstarch and milk; boil mixture until mixture is thickened, 4 to 5 minutes. Remove from heat and stir nut mixture into boiling liquid; cook, stirring constantly until thickened. Stir in 1 tablespoon reserved "reserved" sauce and 1 teaspoon coconut flakes. Reduce heat to medium . Cook until mixture thickens, stirring until thickened. Stir in ginger and cinnamon; strain soup from refrigerator. Add drained meat and nut mixture. Reduce heat to medium. Add reserved 1/2 teaspoon oil and water and stir until hot. Warm several skinless, boneless chicken breasts or turkey baster; season with salt and pepper to taste. Put chicken or turkey/meat mixture in hotpan; reduce heat to medium/medium-low and cook 1 hour, or until golden. Serve over hot tortillas or enchiladas.