Oh, muffins. How I’ve missed you.

Thank goodness we were reunited this afternoon.

As promised, today I set out to revamp yesterday’s Chocolate Chip Pumpkin Bread recipe, fANNEtastic food style

 

So here’s what I did! It was quite the success, if I do say so myself.

First, I halved the recipe. I decided to make muffins instead of bread (due to time constraints… muffins take less time to bake!) and I only have one muffin baking pan!

The other changes I made were:

• Half the amount of sugar; brown sugar instead of white sugar because that’s all I had.
• Unsweetened applesauce instead of canola oil.
• Nonfat vanilla Greek yogurt instead of vanilla pudding.
• Whole wheat pastry flour instead of white flour.
• Raisins instead of chocolate chips… but only because I LOVE raisins in baked goods, especially pumpkin baked goods. So plump and yummy I’m actually not a huge chocolate fan either. Is that weird?? I much prefer sweet milky things (ice cream, milkshakes), or sweet fruit things (tarts, pies) to chocolate based sweets. So feel free to leave the chocolate chips in obviously

So without further adieu, here’s my final recipe:

Pumpkin Muffins (or bread) of Deliciousness

(makes a dozen muffins)

Ingredients:

Dry:

• 1.5 C whole wheat pastry flour
• 1/2 C brown sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp salt
• 1/2 tsp baking soda

Wet:

• 1 C canned pumpkin
• 1/2 C raisins (or chocolate chips)
• 1/4 C nonfat vanilla Greek yogurt
• 1/4 C unsweetened applesauce
• 2 egg whites (this is equal to 1/3 C liquid egg whites from a carton)

 

Instructions:

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

Depending if you are making bread or muffins, either spoon the mixture into a non-stick (or sprayed with PAM) muffin tray or bread pan.

Don’t forget to sprinkle some raw oats on top to make ‘em look pretty!

  

Pop them in the oven for about 25 minutes (for muffins) or 75 minutes (for bread) and do a fork check near the end to test done-ness.

Eat one immediately, obviously.

Mmmmm these came out really delicious. Great flavor, perfect amount of sweetness, and a nice, soft texture. Yum! Nutritious, too!

I had an Organic Chem study group this afternoon so I brought some of the muffins along with me for my classmates to enjoy. They were a hit (Hi to any of you reading the blog now!)

Give this recipe a try, you’ll love it If any of you have recipes you’d like me to try to healthify/revamp, send them my way

Time to get back to studying. Hope you’re all having a great week!