Pumpkin Spice Muffins

I love these for fall.  A muffin and a glass of almond milk were the perfect breakfast this morning, and my daughter expects one every morning when she gets up!  The original recipe makes these as cupcakes, with cream cheese frosting, but I cut some of the sugar, added some flax seed and totally eliminated the frosting, and  -- voila! -- breakfast!


2 1/4 cups whole-wheat flour
1 cup raisins
1/3 cup flax seed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
3/4 cup white sugar
1/4 cup brown sugar
2 eggs
1/3 cup milk
1 15-oz can organic pumpkin puree  (I like Farmer's Market brand)

Preheat an oven to 350 degrees. Spray muffin tin with non-stick spray.

Soak raisins in 1 cup warm water for 15 minutes to soften.

Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

Beat 1/2 cup of butter, the white sugar, and brown sugar and eggs with an electric mixer in a large bowl. The mixture should be noticeably lighter in color. Stir in the milk, flax seed, and pumpkin puree.

Combine with the flour mixture, mixing until just incorporated. Drain the raisins, then fold into the batter.  Pour the batter into the muffin tin.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Happy Fall!

Spinach Nuggets

My daughter loves these and I haven't made them in a a while, so it's her surprise for dinner tonight.  These are quick and easy, and they're great for meals or just munching.  I prefer to use flax seed as an egg substitute, but if you don't, you can replace the flax seed and water with 3 whole eggs or 5 egg whites.

2 cups frozen spinach
1/2 cup chopped frozen broccoli
1 cup whole wheat bread crumbs
1 cup shredded cheddar cheese
3 tbsp flax seed mixed with 1/2 cup water
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
1/2 tsp paprika


Preheat oven to 375.  Boil spinach and broccoli together, then drain.  Add remaining ingredients and mix well.  Shape into nuggets on non-stick baking sheet.  Bake for 15 minutes, flip nuggets, and bake for 10 minutes.  Allow to cool before serving.