Health Nut

Bathing suit season is quickly approaching and I'm down right terrified! It was a very long, very cold winter and my pasty skin and ever changing shape did not fare well. Over the last few weeks I've tried the "cutting back" approach, but to no avail. Finally after some consideration and experimentation, I've chosen a low sugar, vegetarian, and low gluten diet for my work week (because who wants to be "that girl on a diet" on the weekends?) So, I've gotten back in touch with my favorite veggies and have been having a great time mixing greens in different combinations, and trying out new things like Quinoa (which is awesome!).

So today I'm so excited to have found a recipe for Quinoa Pumpkin muffins! It's been a while since I've baked anything (see "cutting back" above) and I'm so up for the challenge. Every time I make a pot of quinoa I think, "this would be cool in corn muffins". It could be the carb deprivation setting in, but I think these protein packed breakfast treats are going to be great!

The recipe is below if you'd like to make them for yourself. And please check out CarrotsnCake...where I found the recipe!

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup brown sugar, packed
• 1.5 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup canned pumpkin
• 4 tbsp butter, softened
• 1/2 cup quinoa, cooked
• 1/2 tsp vanilla extract
• 1 egg
• 1/3 cup raisins
• 1/3 cup walnuts, chopped

Directions:

1. Preheat oven to 375*F
2. Coat muffin tin with non-stick cooking spray or line muffins cups.
3. Combine all ingredients in mixing bowl; blend well.
4. Pour batter evenly into muffin tins.
5. Bake for 35-40 minutes until muffins are cooked through.
6. Allow to cool before enjoying.

Makes 12 muffins