Friday, August 21, 2009

Panel approved Pumpkin-CranRaisin whole wheat muffin

phew...that was a name. I had no other choice....for this tasty muffin I combined the best of two recipes and came out with a rock star. After seeking approval from my taste tester panel (Jeremy and his friend Todd) I decided they were blog worthy...Jeremy thinks selling worthy :)
Shoot...I just missed the fair...probably would have received a blue ribbon :)

Here it is:
Pumpkin-CranRaisin Muffins

Makes 16, although I made 6 jumbo muffins
1/3 c canola oil or unsweetened applesauce
1/2c -3/4 c brown sugar, packed (for a "clean" version: agave nectar or honey, for a lower cal verion: splenda brown sugar)
1/4 c fat-free milk
2 large eggs
1 15 oz can pure pumpkin
1/2 tsp Watkins vanilla (mmmm its the best)
2 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
1/4 c dried cranberries
1/4 c raisins
chopped pecans or walnuts (optional)

Directions: preheat oven to 375F. Coat a 12 cup muffin tin with oil or paper liners. In large bowl, combine the oil (applesauce), brown sugar (honey), milk. Add eggs, mixing well after each; stir in the pumpkin, and vanilla. Add flour, baking powder, baking soda, salt, and spices. Mix until just combined. gently fold in dried cranberries and raisins, if desired walnuts or pecans. Spoon batter into muffin tin. Sprinkle tops with cinnamon. Bake until lightly browned, about 20 minutes.

Nutrition info (this is a rough estimate as I make changes): 180 calories, 3 g protein (7 g if you add whey), 27 g carbs, 2 g fiber, 6 g fat, .05 sat fat, 180 mg sodium. Remember this is a rough estimate...varies on size and content.

Until next time...
look good, feel good, do good

1 comment:

  1. I made the alternative batch...I must say pretty tasty. so instead of oil I used applesauce, 1/2c splenda b.sugar vs 3/4c, and vanilla whey protein. These may be less moist and not as sweet according to my taste panel, but still very delightful.