Nutrient rich snacks, taste great on their own, but are even better with a squirt of Sriracha.
Cookware:
-rolling pin
-texas muffin pan x 2
-mixing bowl
Ingredients (makes one dozen):
-2-1/2c unbleached white wheat flour
-1/2c Vegetable Oil
-1-1/2 tsp salt
-4 large eggs
-15 oz can of pumpkin puree
-2c shredded cheddar cheese
-1/2 tsp black pepper
-1/2c minced red bell pepper
-1/2c minced serrano peppers
-1/2c minced carrot
Directions:
Preheat oven to 425 degrees.
Line a mixing bowl with the flour and create a well in the center, add 1tsp of the salt, vegetable oil, and 1/2c warm water. Mix until doughy. Place the dough on a flat surface and roll it out thin. Cut the dough into twelve roughly 2 inch diameter discs. Press these into the bottom of the texas muffin pan cups.
In a mixing bowl combine eggs, remaining salt, black pepper, carrots, serranos, bell peppers, pumpkin puree, and 1c of the shredded cheddar. Mix well until smooth. Spoon the mixture over the crusts, being sure to divide it evenly amidst the cups. Top with the remaining shredded cheddar cheese.
Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for another 30 minutes.
