pumpkin cranberry supremely healthy seeded muffin
I made these four times trying to get the recipe as healthy as possible while still remaining tasty. I like the latest version quite a bit. I had some toasted today with tofutti cream cheese.
Here is my recipe:
Mix the dry ingredients and te wet seperately and then stir together (not too much stirring!)
Preheat to 400degrees
1 1/2 c. wheat flour (I use the wheat flour that is specially ground for baking pastries)
1/2 c. brown sugar
2 tsp. baking powder
a sprinkle of ground cloves
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. baking soda
pinch of salt
1/2 c. ground flaxseed
stir in liberal amounts of dried cranberries and pumpkin seeds
1 c. buttermilk
1 c. pureed pumpkin
1 tBsp. vanilla extract
1 tBsp. canola oil
fill up some muffin tins and garnish with cranberries and pumpkin seeds and a sprinkle of cinnamon sugar for sparkle.
Don't be tempted to reduce the oil and replace it with applesauce. I tried that.
Keep an eye on them. I don't remember how long they baked for. Maybe 20 min.?
I'd be very interested to hear feedback if someone trys these. Any helpful suggestions or substitutions are more than welcome.
This photo is in 1 group
- World of MUFFINS & CUPCAKES 32,426 items
This photo is in 1 album
- mostly delicious 34 items