In our last blog we talked a little about the health benefits of pumpkin and pumpkin seeds. I shared with you a delicious recipe that you could try with the seeds you scooped out when you carved your pumpkin. If you haven’t already tried it, do it!! Roasting the seeds is a great way to make use of the pumpkin leftovers, but what about the rest of the pumpkin? Why not make some delicious pumpkin muffins – they are healthy, tasty and great for the whole family. Try this recipe I came across, it sounds delicious!
- 1 cup brown sugar
- ⅓ cup of plain or vanilla yogurt
- ⅓ cup unsweetened applesauce
- ¼ cup butter/margarine, softened
- 3 eggs
- 1 cup pumpkin puree (you can puree your own pumpkin – use the leftovers from carving)
- 1 cup finely shredded carrots (about 2 medium carrots)
- 2-3 very ripe bananas, smashed (the riper the better)
- 1 cup quick oats
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 2½ tsp cinnamon
- ⅛ tsp nutmeg (optional)
- Preheat oven to 375 degrees
- Cream together: sugar, yogurt, applesauce and butter
- Add eggs, pumpkin, carrots and bananas
- Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg
- Mix until combined
- Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.
- Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
- Remove from pans and cool on cooling rack.
Recipe retrieved from: http://reallifedinner.com/the-best-toddler-muffins/
Janel Genge is a Registered Dietitian with Kids Eat Smart Foundation Newfoundland and Labrador