Tuesday, September 6, 2016

Pumpkin chocolate chip muffins Simply Filling +1sp

Update I made these with fresh cranberries and put it in the recipe builder and they came out to 2sp each or Simply Filling.

I saw a few recipes for pumpkin muffins and I really wanted to make one that was simply filling and not such a heavy wet type of muffin. I experimented a couple of times an this is what I came up with.

Yes I use ground oats for the flour and yes I count it as SF. Just what works for me and you can do whatever works for you :)

Pumpkin chocolate chip muffins 6 muffins Simply Filling +1 sp or 4 smart points according to my calculator

I always keep a container of already ground oatmeal in my cupboard so it's quick to use.

1/2c canned pure pumpkin
1 egg
1 egg white
1 small 100g container of light vanilla yogurt
1 tsp of pumpkin spice or more if you like
sweetener to taste I used 1/4c baking splenda but use whatever works for you
1/2 tsp baking powder
1/2 tsp baking soda
1 cup of already ground oats
2 Tbsp pure mini semi sweet chocolate chips divided into 6 is 1sp/muffin

I used a hand blender to blend the pumpkin, egg, egg white, pumpkin spice, sweetener and yogurt together.
In a small bowl mix the oat flour, baking powder and baking soda together.
Add the dry ingredients into the wet ingredients.
Add the mini chocolate chips into the batter.

I use parchment paper muffin liners which work perfectly every time. I lined a foil muffin cup tray with the liners and divided the batter between the 6 cups.
I baked them in my toaster oven on 350 for 18 minutes. Don't overcook them. I used a toothpick to check to see if they were done.


White bean and kale soup 0sp

I made this in my instant pot on slow cooker but you could also use the soup setting for 15 minutes or until veggies are cooked and broth is...