The first recipe is Pumpkin Cranberry Muffins from The Master Your Metabolism Cookbook by Jillian Michaels. I've been wanting to make these since I got the cookbook, but haven't been able to find frozen cranberries. Either I'm looking in the wrong section or my grocery store doesn't carry them! I was in KC a few weeks ago and stopped into Whole Foods and got a bag there so I could finally make the muffins!
They were super easy to make, even my hubby enjoyed them:)
|Mix pumpkin, maple syrup, olive oil, coconut milk & vanilla.|
|Combine the spices & flour|
|After you mix the pumpkin & flour mixture together, then you fold in the cranberries|
|Ta Da! Warm & Ready to Eat!|
Pumpkin Cranberry Muffins
1- 15 oz. can pumpkin puree
1/2 cup maple syrup
1/2 cup olive oil
1/2 cup coconut milk (I used almond milk instead)
1 tsp. vanilla extract
2 3/4 cups white whole-wheat flour
1 T. aluminum-free baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. grated nutmeg
1/2 tsp. salt
1/2 cup fresh or frozen cranberries, chopped
2 T. raw pepitas (I did not add these)
Place an oven rack in the center of the oven, then preheat the oven to 425. Lightly spray a 12 cup muffin tin with olive oil or line with paper liners.
In a Large Bowl whisk together the pumpkin, maple syrup, olive oil, milk, and vanilla until well combined.
In a Seperate Bowl sift together the flour, baking powder & soda, cinnamon, ginger, cloves, nutmeg, and salt. Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the cranberries.
Spoon the mixture into prepared muffin tin. If desired, sprinkle a few pepitas on top of each muffin. Place the tin in the oven & reduce the oven temperature to 375. Bake until toothpick comes out clean, 30-35 minutes. (I only had to bake mine 20-25 minutes & they were done) Let stand in muffin tin for 5 minutes, then place on cooling rack. They can be stored at room temperature for up to 3 days, or up to 2 months in the freezer.
*The recipe says it's makes 12 muffins; but that makes HUGE muffins so I made it into 24 muffins. The following nutrition facts are based on 24 muffins.
125 Calories, 6 g. fat, 2.2 g. protein, 17 g. carbohydrate
The 2nd recipe I made today was from a post from last week for Healthified Chicken Minestrone Soup. It is full of veggies, which is really hard for me to incorporate into my meals for some reason. I love recipes that have lots of veggies so it's easier for me to get them in!!
|Carrots, Onion, Celery, Green Beans... yum!|
|Dinner... and it was delicious and filling!|