Okay...I'm officially the worst CEiMB member! I can not keep up with life, much less blogging. Needless to say, it has been yet another month since I've participated...but today when I realized that I had all of the ingredients on hand for this week's recipe (chosen by Oddball Oven Mitt) and a little extra time, I jumped at the chance.
The muffins are a perfect match for a cool fall morning and a warm cup of coffee. They aren't overly sweet, making them a great breakfast option...but I bet if you topped them with a little cream cheese frosting they would make delicious cupcakes.- Per serving - 205 calories, 7 g fat (1 g saturated), 32 g carbohydrates, 2 g fiber, 5 g protein (exchanges: 2 starches, 1 fat; WW points: 4)
- Notes - I doubled the cinnamon, used maple syrup instead of molasses, swapped Greek yogurt for the buttermilk, and omitted the pumpkin seeds...the reviews said the spices were a little muted...the other changes were because of what I had and didn't have in the house; the recipe is supposed to yield 12 muffins, but after filling 12 I still had leftover batter...so as you can see in the pictures I filled 2 ramekins with about 2 muffins worth of batter...I guess I would have gotten about 16 regular muffins; if you have been reading this blog for a while you already know that my leftover muffins are now in a zip-top bag in my freezer
They look fabulous :) I also froze all my muffins for a quick breakfast.
ReplyDeleteI had enough to make a loaf for sampling. All my muffins are in the freezer, too. Nice job!
ReplyDeleteThey look great. We're starting to collect a few muffins, cookies and such in our freezer as well. We better start entertaining people who love sweets.
ReplyDeleteMy roommate made Polenta Pumpkin Muffins that were SO delicious. You should try this, too!
ReplyDeleteThey look great - I love your muffin cups!
ReplyDeleteI LOVE LOVE LOVE your muffin cups!!!
ReplyDeleteHaving these muffins for breakfast has been soooo nice!
I agree...those muffin cups are the cutest things ever!
ReplyDelete