Pumpkin Muffins

We love these muffins around here. Like most things, I have altered it from the original recipe. I like to think they are somewhat healthy, but really, they are a treat! I originally got the recipe from a good friend in Liverpool, NY. When I tasted them I knew I wanted to have that recipe!

Pictured above are mini muffins, which I love to make at this time in my life especially because my children are so young. The size is perfect for them!

As usual, I will put my changes in red:

Pumpkin Muffins

1 big can or 2 regular sized cans of pumpkin

1 2/3 cups sugar

2/3 cup vegetable oil (I use 1/3 cup oil 1/3 cup unsweetened applesauce)

2 tsp vanilla

1 tsp cinnamon

½ tsp ground cloves

4 large eggs

3 cups All-purpose flour (I like to put in 1 cup all-purpose flour, 1 1/2 cups whole wheat flour and 1/2 cup wheat germ)

2 tsp baking soda

1 tsp salt

½ tsp baking powder

(Lately, we also add 2 tablespoons of flax seed meal for added nutrition)

raisins, nuts, chocolate chips, white chocolate chips (just eye how much you think you want- we love mini chocolate chips and white chocolate chips)

Combine first 7 ingredients in a large bowl. Mix last 4 (5 if using flax seed meal) ingredients and add to pumpkin mixture. Fold in whatever add-ins you choose, if desired.

Bake at 350 degrees for about 20 minutes, or until a toothpick in center of muffins comes out clean. For miniature muffins, it takes about half the time to bake. I just keep a good eye on them and test with a toothpick for doneness. Yield: Approx. 36 muffins (these are normal sized muffins- so it makes A LOT! I most often cut the recipe in half)

These muffins freeze very well. It is nice to make a big batch and freeze some to have for later.

Chocolate Chocolate Chip Muffins

This recipe came from Simple and Delicious Magazine. I actually found it sometime ago and had cut it out and put it in my "make someday when I get around to it" file. Well, I finally made it and am glad I did. Not only are the chocolate, but they are actually pretty healthy for you! The girls and I adored them and a friend I shared them with liked them so well, she even made them for her son's 2nd birthday- to keep things tasty but also healthy.



Chocolate Chocolate Chip Muffins

* 32 Servings
* Prep: 20 min. Bake: 20 min./batch

Ingredients

* 2-1/2 cups all-purpose flour
* 1-3/4 cups whole wheat flour
* 1-3/4 cups packed brown sugar
* 1/2 cup baking cocoa
* 1-1/4 teaspoons salt
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 egg whites
* 1 egg
* 2 cups unsweetened applesauce
* 1-3/4 cups fat-free milk
* 2 tablespoons canola oil
* 2-1/2 teaspoons vanilla extract
* 1-1/4 cups semisweet chocolate chips

Directions

* In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
* Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 32 muffins.


Nutrition Facts: 1 muffin equals 161 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 150 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Chocolate Chocolate Chip Muffins published in Simple & Delicious January/February 2007, p45

Healthy Banana Nut Muffins

Well, I say I am starting this blog and then don't touch it for a couple of weeks- that's life with 3 little ones and a husband who is working and taking 2 classes, I suppose!

So, I really am trying to prepare healthier foods for my family. For a while I had been just preparing pretty easy things (mac and cheese 3 days a week for lunch!) Don't get me wrong, we always have vegetables and fruit with it and I really try to add variety at dinner time, but I still wasn't seeking out the best choices. I am also feeling the need to eat more healthily now that I have carried three children and the weight is not leaving me as fast as it did before. Plus, I hate to admit it, but I really do feel better when I eat better. (Wow- what a revelation.)

So, recently, I have been concentrating on breakfast type foods in my initial quest for healthier habits. I used to always make regular pancakes, waffles, yogurt or just cold cereal- not sugar cereals, but still. To start, I bought some whole wheat flour and wheat germ and have been trying to incorporate them in my life. I also read recently, which I thought was a fabulous idea, to buy a big carton of plain yogurt and mix it with the smaller flavored ones to cut down on the amount of sugar in the yogurt you are eating. I always think the little cartons taste too sweet anyway. My little 3 year old doesn't even seem to mind!

Now, as for the banana nut muffins. . . I found the recipe at www.notonlypizza.com which I then changed to conform to my ingredients on hand. Emma ate one and a half when they came out, a half of a muffin at a time (kept asking for more). They are very filling and you feel so good about eating something that is actually fairly good for you! I must admit, my bad side wanted to spread some butter all over the finished product. (I would have too, except that I didn't have any softened and was trying to nurse a baby while eating.) So, here is what I ended up with:

Healthy Banana Nut Muffins

Ingredients:

• 3/4 cup all purpose flour

• 1/4 cup wheat germ

• 1 cup whole wheat flour

• 3 ripe bananas

• 2 eggs
  

• 2 Tbsp. honey*

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1/2 cup walnuts, toasted tastes best (put them on a pan and stick them in the oven while it is preheating until they are fragrant 5-10 minutes)

• 1/2 cup whole plain yogurt, or a combination of nonfat plain yogurt with some sour cream to make 1/2 cup

• 1/4 cup extra virgin olive oil

Preparation:

Preheat oven to 350° F and place oven rack to middle position. Grease with olive oil a 12 cup muffin pan or two 6 cup pans.
Sift together flour, baking soda and salt in a medium bowl. In a separate bowl, mash the bananas and set them aside.
In another large bowl whisk the eggs lightly with honey then add 1 cup of flour and mix until well combined. Add the yogurt, the other cup of flour and the oil.
Fold in the bananas and then the walnuts.
Scrape the batter in the muffin pan and cook for 25 minutes or until a toothpick inserted in the center comes out clean.

Note:
* These muffins are not overly sweet, if you prefer them sweeter double or triple the dose. Or heck- if you really aren't trying to be healthy, add sugar!!