Anacortes Healthy Habits Club

This week in Healthy Habits we had a fruit and vegetable tasting contest! Blindfolded, we sampled a variety of fruits and vegetables and competed to name them the fastest. Apples, bananas and blueberries were the easiest; but we had a tough time with mango and jicama. We also learned that making your fruits and vegetables colorful is a great way to eat well and get your vitamins.

Keeping with the fall season we made pumpkin muffins – with a few changes to make them healthier. Follow the recipe below to make your own pumpkin muffins at home!


Pumpkin Muffins

Yields 24 Muffins

1 cup raisins
2 cups white flour
1 cup + 2 tbs wheat flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
1 tsp ground cloves
4 eggs
29 oz canned pumpkin
2/3 cup unsweetened applesauce
2/3 cup chopped walnuts

1. Preheat oven to 350 degrees F. Grease two 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for 10 minutes to plump, then drain.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Share Button