Pumpkin Spice Muffins

This is a recipe I got from my sister, Susan, or as I like to call "Betty Crocker 2.0". She is always making recipes a little healthier and trying new things. These were delicious! She says they freeze well too. I made a batch for Jeremy and his buddies for their hunting trip and everybody texted me how awesome they are. I made a second batch for myself and have been eating them for breakfast all week. Whenever I make quick breads, I am generous with the spices.

Pumpkin Spice Muffins
makes 12

3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. oat bran
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pure pumpkin (not pumpkin pie filling)
1/2 c. plain, low-fat yogurt
1/2 c. pure maple syrup or honey
1/4 c. butter, melted (or unsweetened applesauce)
1 egg
1 tsp. vanilla
1 c. finely grated carrots
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts (optional)

Preheat oven to 375*. Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium bowl, combine flours, oat bran, spices, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, syrup, butter, egg, and vanilla. Stir in carrots. Add dry ingredients and stir just until moistened. Fold in chocolate chips and nuts. Batter will be thick.

Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

per muffin: 160 cal., 5.8 g fat, 27 g. carb.

Buffalo Chicken Egg Rolls

I tried this recipe tonight and it was super delicious. I would call it a must if you like buffalo wings, but hate the bones. Very filling. I have quite a few egg roll wrappers left over so might try out some other ingredients for stuffing. This is one of those recipes that makes me want to try a lot of different variations. Found here. I will use much less cream cheese the next time I make these. The website doesn't have an actual recipe printed, so I made one below. I've also tried this girl's Chipotle burrito bowl and it was tasty.


Buffalo Chicken Egg Rolls

1 small tub ranch cream cheese
cooked shredded chicken breast
buffalo sauce
egg roll wrappers

Prepare a rimmed baking sheet by lining with aluminum foil and spraying liberally with non-stick spray. Mix up the shredded chicken and enough buffalo sauce to make it saucy to your liking. Preheat oven to 425*.

Place one egg roll wrapper (ERW) on a flat surface and wet down all sides with water. Add about 1 tsp. of cream cheese in a line on the bottom 1/3 of the ERW. Add the buffalo chicken and wrap according to package directions (directions were on the back of the package I purchased. You may notice one side of the ERW has more powder than the other. I suggest having the most powdered side to the inside of the roll). Place the rolls on the baking sheet. Spray the tops with non-stick spray.

Bake for a 20-22 minutes, flipping halfway through.

Enjoy with a side or ranch or blue cheese and celery stick. May I also suggest the Crosscut beer from Lift Bridge. My current fall favorite.