I thought I would share the recipe for the muffins I mentioned in my previous post. Give them a try, they are delicious and a healthy breakfast treat.
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 cup sugar
1/2 teaspoon salt
1 cup pumpkin
1/2 cup low fat buttermilk (can substitute almond milk with 1 tablespoon lemon juice)
2 tablespoons butter
2 eggs
2 tablespoons flaxseed
1/2 cup chopped walnuts (plus more for topping)
(For a sweeter treat, mix in 3/4 cup chocolate chips!)
Preheat oven to 350 degrees. Combine all dry ingredients in a separate bowl, then whisk together the wet ingredients in another bowl. Add the dry ingredients to the wet and stir until combined. Pour batter into cupcake paper-lined muffin trays. Sprinkle muffin tops with walnuts.
Bake for 30-35 minutes or until lightly browned. Enjoy!
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 cup sugar
1/2 teaspoon salt
1 cup pumpkin
1/2 cup low fat buttermilk (can substitute almond milk with 1 tablespoon lemon juice)
2 tablespoons butter
2 eggs
2 tablespoons flaxseed
1/2 cup chopped walnuts (plus more for topping)
(For a sweeter treat, mix in 3/4 cup chocolate chips!)
Preheat oven to 350 degrees. Combine all dry ingredients in a separate bowl, then whisk together the wet ingredients in another bowl. Add the dry ingredients to the wet and stir until combined. Pour batter into cupcake paper-lined muffin trays. Sprinkle muffin tops with walnuts.
Bake for 30-35 minutes or until lightly browned. Enjoy!
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