Photo: Sweet Verbena
Happy Easter, everyone! I hope you had as great a day as I did. With my mom out of commission, due to a nasty fall this winter that left her with a torn rotator cuff, the husband and I brought some brunch fixin’s to my parents’ house and whipped up (okay, he whipped up – I’m a horrible cook) a delicious brunch.
The star of the meal? The pumpkin muffins I baked this morning (I can bake). I don’t typically share recipes, but given how easy to make and low-cal they are, I couldn’t resist. But first, I must thank Katy of Sweet Verbena for sharing it on her blog.
To make these muffins, you need only half an hour and two ingredients: a box of cake mix – I used french vanilla – and one 15-ounce can of pumpkin. The results are delicious muffins with a moist, cake-like consistency and a hint of pumpkin flavor. And because they are egg-, butter- and everything else fattening-free, there’s no guilt (if you’re a Weight Watchers points counter, they are only two points each if you make 18 from the batter).
One watch-out: The recipe says to bake them for 20 to 25 minutes; however, I found I had to put them back into the oven for an extra 10 minutes to bake them through. Plan for 30 or 35 minutes instead, and keep a close eye on them.
Give them a try and let me know what you think!
Baking in High Heels 