It's an interesting thing, when you start eating a more natural diet and limit all of the processed food you used to eat (I grew up on it like many did), you really do start to crave that more authentic taste. I have found that when I eat something made with all white sugar it tastes way too sweet and makes me feel ill afterward.
When I eat the packaged dinners I feel full in a gross way. My body is basically telling me it wants the good stuff back.
A quote I read the other day:
"Your stomach is not a waste basket"
But when you treat it like one, you'll see the results on the outside and feel the results on the inside.
No thank you.
This pumpkin muffin isn't overly sweet, but has just enough flavor to make it a great replacement for the full-fat full-sugar pumpkin muffin we're used to. It's a very simple recipe that can be whipped up in no time on an early Sunday Autumn morning!
Rustic Pumpkin Spice Muffins
1 c. white whole wheat flour (see note below)
1 c. cooking oats
1/2 c. Stevia In the Raw (cup for cup) Sweetener (or 1/2 c. sugar)
3 T. brown sugar
1 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1-15 oz. can pure pumpkin
1/4 c. unsweetened applesauce
3 egg whites
1 t. pure vanilla extract
YIELD: 12 nice sized muffins
Calories per serving (1 muffin): 91 (when using Stevia or other 0 calorie sweetener)
**If you want a sweeter muffin, add in a couple of tablespoons of pure maple syrup or replace the Stevia with sugar (which will up the cals by quite a bit).
1. In a large mixing bowl, combine the flour, oats, Stevia in the Raw, brown sugar, baking powder, baking soda, cinnamon and nutmeg. Set aside.
2. In a smaller bowl, lightly beat the 3 egg whites. Add in the vanilla, applesauce and pumpkin. Mix well.
3. Add the pumpkin mixture to the flour mixture, stirring until you get a thick batter. Fill 12 sprayed muffin cups about 3/4 full with the batter. Bake in a 350 degree oven for about 20 minutes, or until the muffins are lightly golden and set.
Eat warm or cooled with a small pat of butter. Enjoy!
I've just started to use white whole wheat flour and I really like it because it provides the nutrional properities of whole wheat, but food made with it has almost the same appearance as food made with white flour.
Below is a picture of white flour, whole wheat flour and white whole wheat flour. You can see that the whole wheat flour is the darkest in color (on top). The white whole wheat flour is on the right and has a little darker color than the white on the left, but looks virtually the same.
So the white whole-wheat flour has virtually the same nutrional value of whole-wheat flour, but white whole wheat flour is made with white wheat which lacks the bran color. So you are sort of getting the best of both worlds with the added nutrition (as compared to regular white flour) and the nice color and texture that is similar to the white flour many are used to eating.