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Harvest muffins make a come back

November 10, 2011

It was just over a week ago that the request for these muffins came to me. I made them once last year for a meeting and they were a huge hit.

No surprise because they are filled with nuts, dried fruit and ‘fall-y’ spices. I have made them less sinful than the original recipe, but they will never and should never be a 2 point muffin – unless you make them mini then you could drop the stats. The changes I have made make them super moist as well so live it up and enjoy the tastes of fall.

Ingredients

3 cups whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 cup canned pumpkin

2 eggs

1 package (4oz) unsweetened applesauce

1/4 cup butter, melted and cooled slightly

3/4 cup skim milk

1/2 cup light sour cream

1 cup granulated sugar

1 1/2 cups fresh cranberries

1/2 cup walnuts, chopped

2/3 cup dried figs, chopped

  • Pre-heat the oven to 375. Line muffin tin with papers and spray papers with non-stick spray.
  • In a large bowl sift (or just stir with a whisk if you don’t have a sifter) dry ingredients together – flour, baking soda, baking powder, salt, spices.
  • Make a well in the dry ingredients and pour in wet ingredients egg, milk, sour cream, butter, applesauce, pumpkin; mixing slowly until just combined.
  • Next, add in the sugar, making sure it is evenly dispersed. At this point I switch to a silicon spatula¬†and fold in the fruit and nuts.
  • Scoop muffin batter in to prepared pans – each muffin paper should be 2/3 full. Bake the muffins for 35 minutes, rotating the pans halfway through cooking time.
  • When they come out of the oven let them rest in the pan for 5 minutes before transferring to a cooling rack (mine is still packed so I just put them on a brown paper bag to cool) until completely cooled. I keep them frozen and pop them in Carver’s lunch each day; by the time he is ready for a snack it has defrosted.

For 18 large muffins it is 6 Points Plus per muffin. If you were to make mini muffins you would get 40 muffins at 3 Points Plus per muffin.

I might add – they are delicious warmed with a light slathering of whipped cream cheese.

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