After yesterday's savory soup, thought I'd share a sweet treat with you: Ginger-Spiced Pumpkin Muffins. I experiment by adding dark chocolate chips, golden raisins or berries: cranberry, blueberry or raspberry.
Take any recipe and make it healthy (I like to say, "healthify") by swapping olive oil for butter, applesauce for oil, plain yogurt for sour cream and mayo, whole wheat flour instead of white, and add flaxseed to anything!
Enjoy!
Ginger-Spiced Pumpkin Muffins
1 1/2 c. whole wheat flour
1/2 c. packed brown sugar
2 t. baking powder
1 t. ground cinnamon
1 t. ground ginger
1/2 t. salt
1 T ground flaxseed
1 egg, beaten
1 c. skim milk
1/2 can 100% pumpkin
1/2 t. orange zest
Preheat oven to 375. Mix dry ingredients. Mix wet ingredients separately and combine with dry mix.
Cook 12 muffins 15-17 mins. Cook mini muffins 12-15 mins.
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