We’re quickly approaching the holidays. Are you noticing all the headlines regarding controlling your diet through the tempting tables of the holiday season? Surely one party here or there can’t hurt. It seems to me that what’s written in between the lines of those diet recommendations is simply “don’t let your healthy diet regimen get away from you.” We need to allow ourselves a splurge now and then otherwise such strict restrictions are self defeating. That’s my take on holiday eating anyway. I should mention that with the extra calories, there is still NO EXCUSE not to exercise since you’ll have much more energy
What are your thoughts on diet, food and fitness over the holidays?
If you have a little left over pumpkin, say 1/3 to 1/2 cup, use it to make these delightfully seasonal muffins. Add craisins to really get in the seasonal spirit.
Makes 12 muffins
- 1/4 cup softened, room temperature unsalted butter
- 1/2 can 100% pumpkin
- 3/4 cup 1 % milk
- 1 egg
- 1 cup sugar
- 1 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pumpkin pie spice
- 1/2 cup craisins
- 1/2 cup chopped walnuts
Preheat oven to 400 F. Spray muffin tins with non stick spray.
Beat the butter, pumpkin, milk and egg. Add the sugar and vanilla.
Mix the flour, baking powder, salt, spice and then stir into the creamed butter mixture.
Stir in the craisins and walnuts. Pour into muffin tins and bake for 18 minutes.
Can you share your favorite pumpkin recipe? Savory or sweet, we’d love to see both.