This recipe comes from a blog I've recently discovered called Sweet Peas and Pumpkins. It is a blog published by a mom whose goal is to create healthy meals for her two sons that also appeal to a more grown-up palate. She has lots of tips and tricks for convincing your kids that they just might be able to like vegetables (and sneaking them in there unobserved if your argument falls on deaf ears). And, okay, I don't have children and short of mushrooms, there isn't much Alex won't try. Don't judge. If you check out this blog, you will quickly realize that there are tons of recipes that don't sound childish at all and are pretty adventurous for most adults!
Recipe:
1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves (optional - I did use)
3 eggs
1 15 oz. can pumpkin puree (plain, not pie filling)
1/2 cup unsweetened applesauce
1/2 cup walnuts (optional - I did use)
3/4 cup raisins (optional - I did not use)
Preheat oven to 350 degrees.
In a large mixing bowl, combine the flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
In a separate bowl, combine the eggs, pumpkin, and applesauce. Beat until smooth. Add this mixture to the dry mixture and mix until a smooth batter.
If using raisins and walnuts, stir in. Spoon batter into greased muffin cups.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. (Again, mine needed only the 30 to be done.) Allow to cool completely on a wire rack.
Nutritional Information: (Calculated at Spark Recipes) -per muffin with walnuts included, assuming 18 muffins per batch
Calories: 128.5
Total Fat: 3.3 g
Saturated Fat: 0.6 g
Polyunsaturated Fat: 1.7 g
Monounsaturated Fat: 0.7 g
Cholesterol: 30.8 mg
Sodium: 193.5 mg
Potassium: 90.6 mg
Total Carbohydrates: 22.7 g
Dietary Fiber: 2.3 g
Sugar: 9.9 g
Protein: 3.6 g
(And if you're after some extra nutrition and a chance to amp up your vegetable servings, I bet some grated carrots and / or zucchini would blend in nicely.)
Verdict:
Wholesome. Satisfying. Filling. It makes for an interesting baked good in the breakfast line-up. With a hint of sweetness, it is not so sweet that it will feel like dessert (I imagine it would be sweeter if raisins were added). The walnuts pump up the protein, so you will feel full longer if those are added. Also, the whole wheat flour gives the muffin a very substantial texture - leaving you feeling like you are having a substantial meal.
This recipe made 18 muffins, which is clearly more than we can eat in the three or so days they will remain fresh. Easy fix though: I froze half the batch and will be able to hold onto them for a month or so, reheating for breakfast or a morning snack as desired.
No comments:
Post a Comment