Next time October rolls around, host a Halloween brunch that offers your goblins and
ghouls thrills and chills and good nutrition, too! Here’s a tasty menu that’s sure to delight:
‘Boogels and Scream Cheese,’ ‘Cadaverloupe and Booberries,’ and ‘Pumpkin Muffins.’
To quench the thirst, offer ‘Decapitated and Jugular Coffee,’ ‘Witch Green Tea,’ and ‘Hot Apple Spider.’
With just 170 calories per standard muffin, less than five grams of fat, and no cholesterol,
these little pumpkins pack in nutrition with healthy doses of essential polyunsaturated fatty acids, iron,
calcium, vitamin C, beta-carotene, and fiber! Bake them in mini bundt pans to make pumpkin shaped muffins (pictured here),
twelve-cup muffin tins for the ideal single serving size, or in loaf pans for more surface area to toast when sliced.
INGREDIENTS
¾ cup oat bran
¾ cup whole wheat flour
½ cup granulated sugar
1 ½ teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup raisins
1 cup canned or cooked pumpkin
2 egg whites
¼ cup vegetable oil
2/3 cup plain nonfat yogurt
DIRECTIONS
Mix together all the dry ingredients listed above, including the raisins. In a separate bowl, mix together the remaining wet ingredients. Then add the wet mixture to the dry mixture. Stir just until combined. Spoon batter into a paper lined or nonstick muffin tin. (Use a tin with mini bundt cakes to make pumpkin shaped muffins!) Bake at 400°F for 25 minutes. Makes 12 muffins.
While you’re at it, double or triple the recipe. The muffins freeze well. After you’ve enjoyed a dozen, you can take a break and then break out another bag to defrost.
Next time October rolls around, host a Halloween brunch that offers your goblins and
ghouls thrills and chills and good nutrition, too! Here’s a tasty menu that’s sure to delight:
‘Boogels and Scream Cheese,’ ‘Cadaverloupe and Booberries,’ and ‘Pumpkin Muffins.’
To quench the thirst, offer ‘Decapitated and Jugular Coffee,’ ‘Witch Green Tea,’ and ‘Hot Apple Spider.’
With just 170 calories per standard muffin, less than five grams of fat, and no cholesterol,
these little pumpkins pack in nutrition with healthy doses of essential polyunsaturated fatty acids, iron,
calcium, vitamin C, beta-carotene, and fiber! Bake them in mini bundt pans to make pumpkin shaped muffins (pictured here),
twelve-cup muffin tins for the ideal single serving size, or in loaf pans for more surface area to toast when sliced.
