Pumpkin muffins

EASY PUMPKIN CHOCOLATE CHIP BLENDER MUFFINS {GLUTEN FREE}

yield: 12 MUFFINS

 

prep time: 15 MINS

cook time: 17 MINS

total time: 32 MINS

4.73 stars (84 ratings)

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INGREDIENTS

• 2 cups (200 g) old-fashioned rolled oats (gluten free, if needed)
• 1 cup (227 g) canned pumpkin puree (see note)
• ¾ cup (170 g) plain Greek yogurt or sour cream
• ⅓ to ½ cup pure maple syrup, honey, or sugar (see note)
• 2 large eggs
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup (170 g) chocolate chips, optional

INSTRUCTIONS 

• Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
• In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
• Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
• Stir in the chocolate chips, if using.
• Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.

NOTES

Pumpkin Puree: here is a homemade version.

Sweeteners: each of the different sweeteners (pure maple syrup, sugar, honey) will add a slightly different flavor, so use what you prefer taste-wise. The full 1/2 cup doesn’t make an overly sweet muffin (just about perfect for our family), but if you like a less sweet muffin, use the lesser 1/3 cup amount.

serving: 1 Muffin, calories: 153kcal, carbohydrates: 24g, protein: 4g, fat: 5g, saturated fat: 2g, cholesterol: 31mg, sodium: 169mg, fiber: 2g, sugar: 12g

Chicken Crust Pizza

Joan Reidhead's Chocolate Chip Zucchini Bread

Mix:

4 eggs

2 C oil

4 C sugar

6 t (T?) vanilla

Add and mix:

4 C grated zucchini

Add: 

6 C flour

2 t soda

2 t salt

6 t cinnamon

1/2 t baking powder

Mix. 

Add: 

2 C choc chips and/or 

2 C nuts

Bake at 325 for 45 min - 1 hr.

Makes 4 large loaf pans.

Nate's Chocolate Chip Cookies

2/3 C shortening

2 C butter 

2 C white sugar

2 C brown sugar

4 eggs

7 C flour

2t baking soda

2 t salt

4 t vanilla

1bag chocolate chips

Bake at 375 for 8 minutes.

 Air Fryer Pretzel Chicken Schnitzel

Ingredients

• 2 large (12-ounce/340g) boneless, skinless chicken breasts
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup (60g) spelt or whole-wheat pastry flour
• 1 large egg, beaten
• 1/4 cups low-fat buttermilk, divided
• 1 1/2 cups (112g) spelt pretzel sticks (such as Newman’s Own)
• 1 tablespoon vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 2 cups (113g) green cabbage, thinly sliced
• 1 medium (200g) tart green apple, cored and julienned
• 1 small (128g) fennel bulb, core discarded, thinly sliced

Directions

Preheat air fryer to 390°F (200°C). Coat fry basket with cooking spray.

Cut each chicken breast in half horizontally into two thin cutlets, about 1/4–1/2-inch (.6 to 1.27cm) thick. Season all over with pepper and salt.

Put the flour on a dinner plate. Beat the egg and 3 tablespoons buttermilk in a shallow bowl. Whizz the pretzels in a mini food processor or crush with a rolling pin in a zip-top bag until fine crumbs. Put on a dinner plate.

Dredge the chicken pieces first in the flour, then the egg mixture, and then the pretzel crumbs, pressing gently to adhere. Mist the breaded chicken cutlets with the cooking spray.

Put 2 of the chicken breasts in the air fryer and cook for 6 minutes. Flip cutlets and cook on the second side until cooked through (an instant thermometer will read 165°F/74°C when inserted into the thickest part). Set on a plate and cover with foil. Cook the 2 remaining cutlets the same way.

While the chicken is cooking, make the slaw. In a large bowl, whisk together the remaining tablespoon of buttermilk, mayonnaise and vinegar. Add the cabbage, apples and fennel and toss to coat. Set aside.

Serve the chicken schnitzels with the slaw.

Serves: 4 | Serving Size: 1 schnitzel, 1 cup/102g slaw

Nutrition (per serving): Calories: 443; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 648mg; Sodium: 312mg; Carbohydrate: 53g; Dietary Fiber: 7g; Sugar: 10g; Protein: 37g