Aren’t pumpkin muffins culinarily “dead” after the holidays? We eat and eat and eat the omnipresent orange squash from Halloween to New Years. By January, aren’t we on to something better?

Not yet. Straight from the pumpkin muffin multiverse come these beauties, named for Erwin Schrödinger, the physicist who figured out that time has multiple threads. So, while pumpkin pureé might be passé in one thread of time, in the Jazz Chef universe, we ignore the lame latté spice combo of ginger, cinnamon, clove, and nutmeg and boldly riff where no chef has gone before for a whole new breakfast or snack treat!

What tops the unique-o-meter is tossing in nigella seeds are still relatively new to a lot of North American home chefs. They have a kind of nutty, peppery, very slightly cuminesque thing going for them.  They’re popular in Indian and Asian cooking.  Here, teamed up with a little grated dried grated orange peel, they offer some nice pop and crunch that humdrum poppy seeds do not, and the flavors of the nigella and the pumpkin create harmonies and contrasts all in one wonderful bite!

Las magdalenas monocomponentes son mundanas. La harina multicereales aporta muchas "notas" a la textura. La harina de coco nos aporta algo de fibra y proporciona un complemento de frutos secos a la calabaza para evitar la nuez moscada. La harina de espelta suaviza un poco la masa. Las semillas de lino aportan riqueza y una buena dosis de Omega-3, que nos hace falta.