Whole Wheat Pumpkin Muffins

Taken From eat 2 gather

1 cup Oatmeal
1 cup Buttermilk
1 Egg
1/2 cup Brown Sugar
1/2 cup Vegetable Oil (or I substitute for applesauce)
1 cup canned Pumpkin Puree
1 1/2 cups White Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Streusel Topping
1/4 cup White Whole Wheat Flour
1/4 cup Brown Sugar
1/4 cup Oatmeal
1/2 stick butter
1/2 teaspoon Cinnamon
dash of Salt

Preheat oven to 350 degrees.

Muffin Batter: Mix Oatmeal and buttermilk together in bowl and let set for 10 minutes. In large bowl whisk together, flour, baking powder, baking soda, and salt. Back to the oatmeal buttermilk mixture, add in one egg, vegetable oil, and brown sugar, blend well. Combine flour mixture, pumpkin, and oatmeal mixture with a spatula.

Streusel Topping: Combine flour, brown sugar, oatmeal, cinnamon, and cut stick of butter into dry ingredients until you get a consistent crumble topping. A pastry cutter or a fork work good for this, or if you like you can use your food processor for a real speedy job!
Spoon muffin batter into paper lined muffin tins, cover top of batter with streusel topping, be generous. Bake at 350 degrees for 18-22 minutes.

Low Fat Whole Wheat Blueberry Muffins

Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 ptsCalories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g

• 1 cup unsweetened applesauce
• 2 cups 100% whole wheat pastry flour (Bob's Red Mill) *
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups blueberries (about 6.5 oz)
• 1 large egg, beaten
• 1 tsp vanilla
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

*on the website she suggested that if you don't have this flour then use 1/2 white and 1/2 wheat flour...that's what I did and they turned out perfect!!

So, Gary and I have been cooking from this website:

http://www.skinnytaste.com/

every day for the last week and a half. We make dinner using her recipes every night (more recipes to come) and I wanted to try a breakfast recipe. We had a bunch of blueberries so this recipe was perfect. Our kids LOVED these and have already asked for them again. Can't complain about yummy HEALTHY food!! :)

Chocolate Mud Muffins

2 cups flour

1 1/4 cups sugar

1/3 cup cocoa

1 tsp cinnamon

1 1/4 tsp baking soda

1/2 tsp salt

1 1/4 cups buttermilk

1/4 cup vegetable oil

2 tsp vanilla

Moose treats: choose 1 or more to TOTAL 1 cup

chocolate chips, colored chocolate covered peanuts, chocolate covered peanut butter pieces

(I have also used white chocolate chips or peanut butter chips)

Preheat oven to 400 and spray muffin tins (including top of muffin tin).

In a large bowl, with fork or whisk (I use my kitchenaid), combine flour, sugar, cocoa, soda, cinnamon, and salt. In a medium bowl, mix buttermilk, oil, and vanilla. Add the wet mixture to the dry mixture and stir just until combined.

in 2 or 3 strokes, mix in moose treats. (optional:reserve 1/4 cup of treats to sprinkle on top)

Divide mix equally among muffin cups, then sprinkle remaining treats on top.

Bake 25-30 minutes or until the tops are well cooked. Makes 12 muffins.

*This makes really LARGE muffins that kind of overflow onto the top of the tin. This is great, especially if you love the top of the muffins, but you could also make them smaller and get more muffins out of it*