If extra pudginess was available by the family plan, I’d sign up. It would allow us to share excess (me) with too-skinny family members (my son). Skip the “roll-over,” however!
Wonder Kid has an appetite curtailed by medicine. Top that with his many weekly figure-skating lessons, and we have a guy that is skin and bones. We start with a healthy, protein-filled breakfast, end the day with something similar. In between, I’m just happy if he digests calories. I’m that mom you glance sideways at when you hear her going “Yes, honey…PLEASE eat that candy bar. Now.” If it has peanuts in it, I count the candy bar as extra healthy.
But the Supermom in me surfaces now and then, and I search for something he’ll eat midday that I won’t feel guilty about. Enter, pumpkin muffins. They’re not just for Fall anymore!
I’ve been using this recipe for several years, having originally found it online from a site (I can’t remember) that must have “borrowed it” (tsk tsk) from Meal Makeover Mommies. Compared to other muffin recipies, this one is seriously healthy (since I’m a reformed supermom, I don’t always go THIS healthy), which is why it works as a midday meal substitute for a fussy eater. They aren’t the prettiest muffins, as they keep the lumpy shape of their batter, but who cares? I’ve made some tweaks to the original recipe, but it’s good the original way (I plan to visit Meal Makeover Mommies to sample other recipes, now that I found them while searching for the source of my recipe).
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup wheat germ
- 1 1/2 teaspoons baking powder (original recipe called for 2 teaspoons, but I thought it too much, as I could taste it).
- 1/2 teaspoon cinnamon (I like even more cinnamon than this…perhaps 3/4 tsp)
- 1/4 teaspoon salt
- 1 can (15 oz) pure pumpkin (original recipe calls for 1 cup, but seriously, what would you do with the “leftover” from the can? The whole can works and makes seriously moist muffins)
- 2 large eggs, beaten
- 1/2 cup packed brown sugar (These are NOT very sweet–though sweet enough. You can add a bit more sugar, if you want)
- 1/2 cup 1% lowfat milk
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips (okay, add a bit more if you want. What’s nice about these is that the chips won’t sink to the bottom because the batter is thick. You can see some still at the top in my photo. Hid the spare chips so you can have your “mommy munch” chocolate fix later).
Preheat oven to 350%. Spray coat mini muffin pans (I use a 24-count pan). Whisk together the flours, wheat germ, baking powder, cinnamon, and salt in a large bowl. In a medium bowl, combine pumpkin, eggs, brown sugar, oil, milk, and vanilla and stir until well-combined. Pour liquid ingredients into the large bowl of dry ingredients; stir until just moistened. Stir in chocolate chips. Spoon into the prepared muffin pan. Bake 15 to 18 minutes. Transfer pan to a wire rack, cool for 5 minutes. Remove the muffins and cool for an additional 5 minutes before serving. Makes 24 to 36 muffins.
And the verdict: My 9-year old just told me he ate 2 of them while I’m here at my computer and he’s in the kitchen, but a count shows he ate 4! Still working on the fibbing thing.