I’m off work today, so you know pretty much my first order of business was to make something!
I adapted this recipe from Fitness Magazine. The original recipe called for pumpkin/date muffins. But, I didn’t have any dates, and since I love to put chocolate chips in virtually every muffin I make, I had to do the chocolate chips! You could also use cranberries in place of the dates/chocolate chips.
1 3/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 large eggs, beaten
1 cup canned pumpkin
1 cup chopped dates (or I just put chocolate chips on top)
1/3 cup packed light brown sugar
3 TB. extra light olive oil (I used Canola Oil)
Heat oven to 400 degrees. Line cups with paper liners, or spray muffin pan with cooking spray.
In added all the ingredients to my Kitchen Aid mixer. Mix for about 1 minute, or until all the ingredients are incorporated.
Pour batter into the muffin tin
Bake 15-18 minutes or until tops are golden and a toothpick inserted comes out clean.
Cool for 5 minutes in the pan, then remove to cooling rack to cool completely.
Makes 12 muffins, each muffin is 180 calories, 33 grams carbs, 5 grams fat and 2 grams fiber.
These made my house smell so great! Perfect for a snack, or as part of your breakfast.