Today, I already had the day off. Since hospitals don't close for snowstorms, it was kind of weird/nice to be home when everyone else had work cancelled. I slept in a little, worked on some bloggy stuff, then set out to make my favorite pumpkin cranberry muffins.
Some of you may know about my love for Jillian Michaels. After reading Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!, I was hooked. I started eating mostly organic, switched to whole foods, and worked toward cutting processed foods from my diet. Not to say that I never have a peanut butter cup, or frozen meal in a pinch, but I'm a lot more conscious about it all. When Jillian came out with her cookbook The Master Your Metabolism Cookbook, I was in heaven. I loved the recipes, and am still working my way through it, but I have a few favorites. The pumpkin cranberry muffins are my #1. My other favorites include almond crusted chicken, smashed sweet potatoes, lemon chicken, almond-chocolate blondies, and the blueberry banana muffins.
|fresh from my oven!|
olive oil spray for the tin
1 (15 oz) can pumpkin puree
1/2 cup maple syrup
1/2 cup olive oil
1/2 cup coconut milk
1 teaspoon vanilla extract
2 3/4 cup white whole-wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (I don't have this, so I never put it in)
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup fresh or frozen cranberries (I usually use more!)
Place an oven rack in the center of the oven, then preheat the oven to 425 deg F. Lightly spray a 12 cup muffin tin with olive oil, or line it with paper liners.
In a large bowl, whisk together the pumpkin, maple syrup, olive oil, coconut milk, and vanilla until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg & salt. Add the dry mix to the pumpkin mixture and stir until just combined. Fold in the cranberries.
Spoon the mixture into the prepared muffin tin (I usually end up with more than 12 muffins). Place tin in the oven and reduce the oven temperature to 375 deg F. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let stand for 5 minutes, then move to a cooling rack. Serve warm.
YUM! I usually make a double batch & freeze them, so they last me awhile. I always heat them up in the microwave because they taste sooooo good warm. I definitely encourage you to buy Jillian's book, there are so many great recipes and even a preface on the master your metabolism plan.
While they baked, I jumped on the trainer and did about an hour while watching bridalplasty and the price is right. I'm getting ready venture out into the snow to ship back some items at UPS, and send out some prizes to giveaway winners. And speaking of giveaway winners....
The Bondi Band & Sport bean winner is Darlene @ My first 5K and more!
Send me your address at sgrigely at hotmail dot com & I'll ship it out!
I had won a new Road ID from 5k Rae a little while back, but I had a tough time deciding which one to get. I finally decided on the black wrist ID elite in the interactive model. I wasn't even aware that this new interactive model existed! It sets you up to make an online profile with information on yourself, your medical history, emergency contacts, insurance information, etc. First responders and MDs can access your information by the website or by phone using a special serial number and PIN on the back of the road ID. How brilliant! Now the information can be updated as it changes! If you don't have one yet, use coupon code: ThanksStephanie1707437 for $1 off!
That's all for now! Don't forget my Ryders giveaway HERE ends tonight! And my Allied Steel Medal Hanger giveaway HERE ends 1/6!