Applesauce Pumpkin Muffins with Cranberries
I love days off! I am very content right now sitting on my couch after a pretty productive today. I haven’t seen or felt the outside world all day and that’s just fine. I was supposed to go into the city for some lunch with pals, but it didn’t work out.
I was up nice and early and after cup of coffee numero uno I did Fitnessista’s Winter Shape Up 2010 workout. It kicked my butt! After doing 4 sets of that I did about 40 minutes of yoga from Exercise TV. It wasn’t the most challenging one (I hadn’t done that one before) but it did stretch me out. I can tell I am definitely more flexible since starting yoga at the beginning of January, but I still have A LOT of work to do to get me in 1/5 of the place of those instructors. I look forward to getting in some serious stretching, I can’t believe it took me so long to try it out!
After my workout I had some serious baking to get in. In an effort to avoid processed foods I baked muffins and cookies at home. In the morning Danny and I take a muffin as part of our breakfast. A couple weeks ago I bought turbinado sugar (because it is less processed than refined white sugar) so I used that to make the baked goods I made today.
I made dark pumpkin chocolate chip cookies and muffins (both with whole wheat flour and turbinado sugar). I made a new type of muffin and then I made the batter for chocolate chip cookies for Danny. Those cookies had plenty of white sugar and white flour, but at least it’s homemade and a once in awhile treat. Your supposed to let the batter sit for 24-36 hours but I think 4-6 hours will do for these because I’m impatient and want all the baking done.
Applesauce Pumpkin Muffins with Cranberries
I love the color the cranberries add to the batter.
What a mess….
YUM!
Adapted from The Eat-Clean Diet Cookbook
Ingredients:
1. Preheat oven to 375 degrees. Spray muffin pan with non-stick spray.
2. Combine oatmeal, pumpkin, applesauce, milk, eggs and oil. Mix until it is well blended.
3. Measure and mix all dry ingredients. Pour wet ingredients into the dry ingredients. Add cranberries. Fill muffin cups 2/3 full. Bake for 15-20 minutes until browned on top.
These muffins come in at about 190 calories and are delicious. Definitely a healthy treat for breakfast or a snack!
After I finished my baking I made lunch for today and the next two days. Salad with 1/2 vege burger, 1/4 avocado, crumbled goat cheese, tomatoes, cucumbers, sprouts and 1 piece of ezekial bread.
I am off to finished Grey’s and the rest of my DVR! Have a great MLK day!
cookies,
muffins,
pumpkin,
salad
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