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I ‘ve always been a fan of Easter. Especially since developing a serious ‘appreciation’ for chocolate back when I was designing chocolate biscuits (cookies) for a living. But this Easter I’m more excited than usual. We have some friends coming to stay for the weekend and they’re bringing their 3 year old. So you know what that means…
Nothing says October more than pumpkins and pumpkin baked goods such as pies and muffins! I am a pumpkin pie lover, but to get the great taste without all the guilt I turn to these lovely little muffins - another tasty recipe from the Dietitians of Canada . One slice of pumpkin pie racks up a hefty 320 calories and about 17 grams of fat! These muffins cut the calories and fat in half and are sure to keep your home smelling and feeling like the holidays! Preheat oven to 375°F (190°C) Two 12-cup muffin tins, greased or paper-lined (makes about 24 muffins) Ingredients In a large bowl, combine whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt and raisins In a separate bowl, blend together pumpkin, oil, buttermilk and eggs.