Pumpkin Oat Bran Muffins

Like big pumpkin cookies.

These are maybe a little bit too good. I want to snack on them all afternoon. They're fluffy and just the right amount of sweet, and they remind me of oversized pumpkin cookies. Next time I make them I'll have to add more healthy stuff - lots of ground flax seed and maybe some whole oats in addition to the oat bran? - just so I'm not as tempted to devour them all as unnecessary afternoon carbs.

They're super easy and certainly healthy-ish in their current form, which I got from this recipe. My only change was that I doubled it and then increased the amount of pumpkin by about 1/2 cup, so it would use up a 15oz can. Because although pumpkin lattes sound like a great idea, any leftover pumpkin in my fridge would likely go forgotten. I also used 2 whole eggs instead of 4 egg whites, again to avoid having any waste leftover.

The Recipe:

3 c oat bran

1 c whole wheat flour

1 c brown sugar

4 tsp baking powder

2 tsp pumpkin pie spice

1 tsp salt

2 eggs

15 oz can pumpkin puree

1 c milk (I used almond milk)

4 tb canola oil

Mix all ingredients in a large bowl.
Spoon into greased muffin tin.
Bake at 400 degrees for 20 minutes or until a toothpick comes out dry.

The Verdict:

Overall grade: A-

Overall reason: Fluffy, delicious, and not unhealthy

Time to prepare: 30 minutes

Husband quote: (So far, these muffins have not been shared with the husband.)

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from Tea for Turmeric and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Adventures of a healthy-ish pseudo-foodie

Search This Blog