I have bad news for you my friend. You may want to sit down for this and have smelling salts readily available —Food blogging is NOT the way to a slimmer YOU.
Yes, those of you good girls like Lisa at Smart Food and Fit, Linda at Savoring Every Bite and Ann at Cooking Healthy for Me, may be able to pull it off, but I can’t say that food blogging and trim and fit typically go hand in hand. Am I right or am I right? High fives all around (I have tested out Hollah and am not really a Hollah type of girl—I am a product of the 80′s and that pretty much sums it up).
So I have succumbed to the fact that my ever popular and famous BAKING BLOG may just have to turn into a baking and healthy cooking blog. You’ve gone white now, haven’t you? Grab the smelling salts….NOW! What, you can’t find them? I told you to have them ready! Tsk, tsk, tsk. You people are hopeless.
Anyhow, I brought these totally heavenly, never-would-believe-they-are-healthy, pumpkin muffins to My Biggest Losers Weigh-In yesterday and they were “oooh’d” and “ahhh’d” at. No, I am not on the show, but for those of you late for the party readers, you can go here to clarify things.
I think a few of my cohorts didn’t believe they were only 144 calories and packed full of good stuff because they were so light and fluffy and totally YUM! But then I ate one—in front of them— to prove that they were OK to eat for us crazy dieters. Kind of like in James Bond movies when the action hero carefully watches the villain sip his drink to check for poison. Everyone eyed me and once mine was gobbled up, every last crumb, they dove in (think Survivor when they are brought real food to eat).
So here these little beauties are in all their glory, with their nutritional information. Who do I think I am anyway? Lisa, Ann or Linda? Nah, I could only wish to be as healthy as they are. I’m just a hopelessly addicted baker who would really like to shed a few pounds and still bake and still LOVE what I eat.
Oh, I almost forgot about the million bucks…I will bet you a million bucks that if you make these gems, you will get “ooh’d” and “ahh’d” at from anyone you share them with, and even you might fool yourself into believing they are really, really bad for you because down deep I still have that intrinsically stupid and archaic belief that anything that tastes fab must be “bad”.
Bet you a Million Bucks Pumpkin Muffins
Recipe has been mushed together from so many sources that it actually is legistically All Mine!
Makes a dozen regular sized muffins
Nutrional Info from Cook. Eat. Share. (Serving Size = 1 Muffin): Cal. 144 Total Fat 3.9 g. Sat Fat .59g Fiber 1.5 g Carb 22.8 g Chol 25 mg Protein 3 g Sodium 313 mg Potassium 223 mg
3/4 c. all purpose flour
3/4 c. wheat flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1 t. ground ginger
1 t. ground nutmeg
1/4 c. dark molasses
2 T. maple syrup
1/3 c. nonfat Greek yogurt
1/4 c. canola oil
3/4 of a 15 0z. can of pumpkin puree (not pumpkin pie spiced)
1/4 c. of nonfat milk
1/2 c. chopped almonds
1/2 c. raisins
To make the muffins: Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan with muffin liners. In a large bowl, whisk together flours through nutmeg.
In another large bowl, whisk together molasses through eggs. Add 1/2 of the dry ingredients to the wet ingredients and combine. Then add the last 1/2 of the dry ingredients and combine. Don’t over mix, just stir together until flour has dissolved into batter.
Add your chopped almonds and raisins and stir to disperse. Using an ice cream scoop (because it makes it very easy) fill your muffin cups 2/3 full. Bake for about 20-25 minutes or until slightly firm to the touch and a toothpick comes out clean.
Cool in pan for 10 minutes. Serve with coffee…it’s really the perfect pairing.