I know many of you are gearing up for back to school. Muffins are one of my favorite foods because they are quick and easy to make, freeze beautifully and served with some yogurt or milk and a piece of fruit make a healthy breakfast or snack.
This is one of my favorite muffin recipes, it is fairly low in calories, and has a decent amount of protein and fiber.
Pumpkin Praline Muffins
1 3/4 C. whole wheat pastry flour (this adds fiber and flavor and your kids won't notice it's "good" for them)
1/2 C. oatmeal (ground finely)
1/2 C. brown sugar
1 Tbsp. baking powder
1 Tbsp. pumpkin pie spice
1 C. skim milk
1 large egg
2/3 C. mashed pumpkin (not the pie filling)
1 tsp. vanilla extract
1 Tbsp. finely chopped pecans
1 Tbsp. brown sugar
Preheat oven to 350 degrees. Prepare muffin pan with liners and then lightly coat with cooking spray.
Mix flour, ground oatmeal, sugar, baking powder and pumpkin pie spice in a bowl.
In a separate bowl mix milk, egg, pumpkin and vanilla.
Add wet ingredients to dry ingredients and stir just till moistened.
Place batter in prepared pan, filling 3/4 full.
Mix topping ingredients together and sprinkle over muffins.
Bake 15-18 minutes until toothpick inserted in center comes out clean.
Cool for 5 minutes. Remove from pan.
Serve warm or at room temperature.
~Makes 12 muffins
~Store in airtight container at room temperature for two days or wrap individual muffins and freeze.
~Put frozen muffins in a lunchbox, they will be defrosted and ready to eat by lunch time.
~Approx. Nutritional Info: Calories: 128, Fiber 3.2 gms, Protein 3.2 gms, Carbs 27 gms, Fat 1.2 gms