Listen Up!, Master This Muffin Recipe, The Most Important Meal of the Day!
Harvest Pumpkin Muffins
Ingredients
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts.
Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
Makes 12 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Nutrition Facts
Number of Servings: 12
Amount Per Serving
Calories: 226
Total Fat: 10 g
Cholesterol: 10 mg
Sodium: 251 mg
Total Carbohydrate: 32 g
Dietary Fiber: 2 g
Protein: 5 g
Recipe Source: National Honey Board
JILLIAN’S TIP OF THE DAY
The Most Important Meal of the Day
I get it — we’re all busy and sometimes it’s hard to find the time to eat a healthy breakfast. Well, I’m here to tell you that not only is it important, it’s imperative to your health! Eating a hearty breakfast helps reduce levels of the hunger hormone ghrelin, keeping you satisfied throughout the morning. If you’re always in a rush, leave a box of whole-grain cereal at your desk, or grab a coconut milk yogurt or an organic Greek yogurt on the way into work. Make it a point to fit breakfast into your schedule and you’ll feel energized and more productive for the rest of the day.
Harvest Pumpkin Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter, softened
- 3/4 cup honey
- 1 egg
- 1 cup pumpkin, packed solidly
- 1 cup chopped walnuts, toasted
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts.
Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
Makes 12 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Nutrition Facts
Number of Servings: 12
Amount Per Serving
Calories: 226
Total Fat: 10 g
Cholesterol: 10 mg
Sodium: 251 mg
Total Carbohydrate: 32 g
Dietary Fiber: 2 g
Protein: 5 g
Recipe Source: National Honey Board
JILLIAN’S TIP OF THE DAY
The Most Important Meal of the Day
I get it — we’re all busy and sometimes it’s hard to find the time to eat a healthy breakfast. Well, I’m here to tell you that not only is it important, it’s imperative to your health! Eating a hearty breakfast helps reduce levels of the hunger hormone ghrelin, keeping you satisfied throughout the morning. If you’re always in a rush, leave a box of whole-grain cereal at your desk, or grab a coconut milk yogurt or an organic Greek yogurt on the way into work. Make it a point to fit breakfast into your schedule and you’ll feel energized and more productive for the rest of the day.
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