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Healthy Halloween Pumpkin Muffins and Pecorino

copyright 2013 Art of Living, PrimaMedia,Inc/Maria Liberati

 

 

As an unknown author once said..”Eat, Drink and Be Scary”!

Although Halloween is not one of my favorite Holidays ,I look forward to it because I know that pumpkins will be everywhere..just as beautiful to eat as to look at..their bright orange color makes them full of beta carotene and other ‘good for you’ things besides being delicious..a fun health food… here is a healthy muffin recipe..not sugary sweet..great with dinner or lunch  or as a meal, I serve these with  my favorite cheese ..Pecorino..and  with a dry white wine

Halloween Pumpkin Muffins

2 cups whole wheat flour

1 packet dry yeast

½ tsp crushed, hot, red pepper

pinch of salt

pinch of sugar

1 egg

1/3 cup low fat or skim milk

2 tbsp of carrot juice

1 cup of mashed pumpkin

1 tbsp extra virgin olive oil

Preheat oven to 400 degrees. In mixing bowl place egg ,milk, carrot juice, crushed red pepper, mix with electric mixer. In separate bowl place flour ,sugar,salt and stir together. Add in, a little at a time to egg mixture. When well blended, add in pumpkin. Grease a muffin pan with butter or place in paper muffin cups instead. Add in muffin mixture, filling each muffin cup halfway. Cook for 20-25 minutes or till firm. When finished remove from oven, leave till warm in muffin cups. Serve warm with  a slice of Pecorino cheese.

 

For more recipes, get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition

holiday book second edition

 

Wow..I will be in a lot of places this week in the Philadelphia area..hope you can stop by..

Wed, October 16th- Tacony Library

Thursday, October 17th-Foodie 2013 ,Quakertown, Pa  at  Sands/Chrysler Dodge

Friday, Sat, Sun, October 18,19,20-Philly Gourmet Food and Wine Show at Valley Forge Casino

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