It’s Wednesday and I won’t bog down your mid-week crisis with a bunch of chatter. I know it’s been rough, getting back into the swing of things after a lovely holiday break. Don’t worry. Friday is just around the corner.
In the mean time have a Muffin. You’ll feel better.
How about a Pumpkin Cranberry Muffin?
I got this recipe from the Jillian Michaels “Master Your Metabolism Cookbook”. (Yes I am trying to master my metabolism, and NO it does NOT want to be mastered!). And while they are not as sweet as your typical muffin, they are full of healthy fats and studded with antioxidant packed cranberries. I sliced them in half and spread a little organic honey on them (Sorry Jillian, please don’t hurt me). Add a cup of coffee and it’s a great way to start you morning and get you through the rest of the week.
Pumpkin Cranberry Muffins
(Source – The Master Your Metabolism Cookbook)
1 can (15 oz) Pumpkin puree
1/2 cup Coconut Milk
1/2 cup Maple Syrup
1/2 cup *Olive Oil (*I used 1/3 cup canola oil and 1/4 apple sauce)
1 tsp Vanilla Extract
2 3/4 cup *Unbleached White Whole Wheat Flour (*I used 1 3/4 white all purpose flour and 1 cup whole wheat flour)
1 tbsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon, ground
1/2 tsp Ginger, ground
1/4 tsp Cloves, ground
1/8 tsp Nutmeg, ground
1/2 tsp Salt
1/2 cup fresh or frozen cranberries, chopped
About 2 tbsp raw pepitas for topping
Makes 12-14 muffins.
* Heat oven to 425.
* Spray a muffin tin with olive oil or line with paper cups.
* In a large bowl, whisk together pumpkin, maple syrup, oil, coconut milk, and vanilla until well combined.
* In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt.
* Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the cranberries.
* Spoon mixture into prepared tin. (Optional: sprinkle tops with a few pepitas)
* Place in oven and reduce heat to 375. Bake until done, 30-35 minutes.