Pump­kin-oat Mini Muffins

EatingWell - - NOSH -

AC­TIVE: 15 min TO­TAL: 45 min

TO MAKE AHEAD: Freeze for up to 3 months.

EQUIP­MENT: 24-cup mini muf­fin tin

If you’d rather make 12 reg­u­lar-size muffins, bake for 18 to 20 min­utes and let cool for 10 min­utes be­fore turn­ing them out of the pan. 11/2 cups rolled oats

1 tea­spoon bak­ing pow­der

1 tea­spoon pump­kin pie spice

1/4 tea­spoon bak­ing soda

1/4 tea­spoon salt

2 large eggs

1 cup un­sea­soned pump­kin puree

3/4 cup packed dark brown sugar 3 ta­ble­spoons grape­seed or canola oil 1 tea­spoon vanilla ex­tract

1/3 cup mini choco­late chips or chopped

dried cran­ber­ries

1. Pre­heat oven to 350°F. Coat a 24-cup mini muf­fin tin with cook­ing spray.

2. Pulse oats in a blender un­til finely ground. Add bak­ing pow­der, pump­kin pie spice, bak­ing soda and salt; pulse once or twice to blend. Add eggs, pump­kin, brown sugar, oil and vanilla; puree un­til smooth. Stir in choco­late chips (or cran­ber­ries). Fill the pre­pared muf­fin cups two-thirds full.

3. Bake the muffins un­til a tooth­pick in­serted in the cen­ter comes out clean, 15 to 17 min­utes. Cool in the pan on a wire rack for 5 min­utes, then turn out to cool com­pletely.

SERVES 24: 1 muf­fin each

CAL 82 / FAT 3G (SAT 1G) / CHOL 16MG / CARBS 13G / TO­TAL SUG­ARS 9G (ADDED 8G) / PRO­TEIN 1G / FIBER 1G / SODIUM 66MG / POTAS­SIUM 64MG.

Pump­kin is loaded with polysac­cha­rides— a type of sol­u­ble fiber that’s re­cently been shown to im­prove gut health, thanks to its pre­bi­otic pow­ers. See page 52 for more on pre­bi­otics.

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