Tuesday, September 6, 2016

First day back with the kiddos.....just another excuse to bake:)




The title says it all. My coworkers either benefit from all my baking or sometimes they are the taste testers. This week was the first day back with the kiddos so thought that I would make a healthy breakfast/ morning snack to share and the recipe from here     http://www.fitmittenkitchen.com/whole-wheat-raspberry-pumpkin-muffins/         came just in time (with some betty spins) Enjoy! 

*now I have to apologize to my coworkers and as I look at the ingredients again I used one can not one cup.....I'm sorry 😱😳


Ingredients: 
  • 1 cup canned pumpkin
  • ¼ cup pure maple syrup
  • ⅓ cup coconut sugar
  • 1 large egg 
  • ¾ cup skim milk
  • 2 tsp vanilla extract or super heafty pour
  • 1¾ cups white wheat  flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  •  2 tsp  cinnamon 
  • 1 cup frozen raspberries ( or fresh) 
  • 1-2 cups of dark chocolate chips 

Directions:
  1.  oven to 350. Line a  cup muffin pan with liners.
  2. In your mixing bowl add the pumpkin, maple syrup, and  sugar. Mix until evenly combined and fluffy. 
  3.  add the egg and vanilla and mix  until just evenly combined.
  4. Slowly add in the milk and stir to combine.
  5. Add in the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined.
  6. Fold in the raspberries and chocolate chips. 
  7. Evenly distribute batter into prepared muffin pan.
  8.  Bake muffins at 350F  for 12-20minutes, or until inserted toothpick in center of muffin comes out clean. (This is for mini muffins).


  9.   Allow muffins to cool in pan for 10-15 minutes before removing and moving to a wire rack to cool.