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Easy, Healthy, (Easy!) Muffins Your Kids Will Love

I didn’t invent this recipe (thanks, sis--though I think she got it from someone who got it from someone). It’s a way to do really healthy, really lowfat muffins from a mix. First: Preheat the oven to 350. (I hate when recipes have this at the end!)

Start with a quick-bread mix (I like Pillsbury). I’ve used the pumpkin, cranberry, and carrot varieties and they all work well.

Ignore the directions on the box. Add to the mix a can of pumpkin (like Libby's) and two egg-whites. That’s it. Mix it by hand--it’ll be very thick--and drop the batter into muffin tins (I use paper cupcake liners). It’ll make 16 to 18 small muffins. Bake for about 15 mins or so (might take 18 or 20 mins, depending on how hot your oven runs). A few minutes after you take them out, dump the muffins out of the tins and cool on a rack, or a plate, or whatever--just make sure you take them out of the tins or they’ll get a little soggy-ish.

They freeze wonderfully, are low cal and low fat, and full of Vitamin A and fiber. (A friend in Weight Watchers says they’re one-point muffins.)

I’ve also made these with Fiber One apple cinnamon muffin mix, and added diced apples. Really good. This is making me hungry. Don't make the mistake I made and tell your kids they're healthy, and they'll love 'em too.

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