*Edited to add two missing ingredients. I can't believe I forgot to type the baking soda and baking powder! My apologies to anyone who tried to make these without the 2 missing ingredients! I made them this morning using the recipe as I typed it here and let's just say, they tasted good but were rather flat, lol.
So far, so good on eating better. We've been walking too! I wanted to share a recipe that I made this morning. I adapted it from a pumpkin bread recipe...soooo good.
Pumpkin Date Muffins
1 1/2 C sugar
1 1/2 C Altell (store brand Splenda)
1 C canola oil
4 beaten eggs
1 t. cinnamon
1/2 t. salt
1 t. nutmeg
1 t. pumpkin pie spice
2/3 C water
2 C pumpkin solid pack (1 Aldi sized can, or your own pureed pumpkin)
1 C sifted white flour
2 1/3 C whole wheat flour
1/2 C Bob's Red Mill 5 grain hot cereal
1/3 C raw wheat germ
1 T flax seed
2 t. baking soda
1 t. baking powder
1 package dried dates (or raisins, dried cranberries, etc)
Mix the first 10 ingredients in order given. In a separate bowl, mix dry ingredients and blend them into the mixture. Add your dried fruit last. Bake at 350 degrees for 45 minutes (for bread) or 15-20 minutes (muffins).
If you make this into bread, it will make 2 large loaves and 1 small loaf. For muffins, it will make 2 dozen regular sized muffins and 4 dozen mini-muffins.
Delicious! These freeze well. Just place them onto a cookie sheet and put them into the freezer. After a couple of hours, transfer them into a ziploc freezer bag. Great for an instant breakfast (or dessert!).
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