| Pumpkin–Chocolate Chip Mini Muffins |
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Pumpkin, the star ingredient in these irresistible treats, gets an A-plus for containing one of the best immune boosters around: vitamin A. Ground flaxseed, another smart ingredient, adds heart-healthy omega-3 fats to each bite of these mini muffins. |
INGREDIENTS:
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup ground flaxseed or wheat germ
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup canned pure pumpkin
2 large eggs, beaten
1/2 cup packed brown sugar
1/2 cup 1% lowfat milk
1/3 cup canola oil
1 tsp. vanilla
1/2 cup mini chocolate chips |
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METHOD:
1. Preheat the oven to 350°F. Lightly coat 24 mini muffin cups with oil or nonstick cooking spray and set aside.
2. In a large bowl, whisk together the two flours, ground flaxseed, baking powder, cinnamon and salt.
3. In a medium bowl, combine pumpkin, eggs, brown sugar, milk, oil and vanilla, and stir until well mixed.
4. Pour liquid ingredients over dry ingredients and stir until just moistened. Mix in the chocolate chips.
5. Spoon batter into the prepared muffin cups. Bake 15 to 18 minutes (if you’re making 12 full-size muffins, bake for 20 to 23 minutes), until a toothpick inserted in the center of a muffin comes out clean. Transfer the pan to a wire rack and cool 5 minutes before removing the muffins.
Makes 24 mini muffins |
NUTRITION FACTS:
Per serving (2 mini muffins): calories 220, fat 11g (2g saturated; 1g omega-3), protein 4g, carbohydrates 28g, dietary fiber 3g |
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