This weekend was a bit too food-filled for this foodie. I had a great time baking, celebrating with friends, and enjoying the season, but my belly is ready for the new year. *Don’t get me wrong, the rest of me is still loving the holiday season, jingle bells and all.
On Saturday, I went for a much needed run, and lucky for me, the run was fabulous! I love love love these new Pro Compression socks I won from Kat’s blog. I later baked cookies and headed out for a neighborhood party.
On Sunday, I whipped up these pretty little things for another holiday party. (Yeah, on Sunday – I wasn’t too happy about the date; I’m a pajama girl on Sunday evenings.)
After the holiday lunch Thursday and holiday parties Friday, Saturday, and Sunday, I’m feeling pretty bleh. Luckily, I did at least whip up something healthy this weekend.
I froze most of these to nibble on through the week. Due to their lack of fat and such, they don’t puff up like normal muffins, but they freeze and reheat in the microwave incredibly well.
- 1 c flour (I used whole wheat.)
- 1/2 c NuNaturals Fiber Baking Blend
- 1 packet Stevia (or about 2 tsp sugar)
- 1 tsp baking powder
- 1/2 tsp (heaping) pumpkin pie spice
- an extra dash of cinnamon
- 1/2 c pure canned pumpkin
- 1/2 tsp vanilla
- 1 TBS + 1 tsp pure maple syrup
- 1/2 c milk (approx)
- 1/4 c dark chocolate chips or shavings
- Preheat oven to 350 degrees and lightly grease a muffin tin.
- Mix dry, except chocolate. Separately, mix wet. Add wet to dry without over mixing.
- Fold in chocolate chips. Divide among muffin tin. (I got seven muffins.)
- Bake 18-22 minutes. Allow to cool completely if you intend to freeze any of them.
Is your belly sick of the holidays yet, or have you been managing the temptation?