Cinnamon Pumpkin Muffins and a few preparation tips that can have you eating healthier through the week too!

  • 1 -3/4 cups healthy buttermilk baking mix* –recipe below
  • 3/4 cup oat bran
  • 3/4 cup firmly packed brown sugar or you can substitute a few pumps of the sugar-free Torani vanilla syrup like I did or some agave nectar like I did.
  • 2 teaspoons ground cinnamon
  • 1/3 cup canola oil
  • Three eggs or 3/4 cup egg substitute or three vegan eggs like I used
  • Half cup of raisins if you have them or like them, I didn’t have any but they would have been good in there and also if I was to make it perfect muffin I would add some dates to it. Raisins and dates would really make the muffin phenomenal and maybe through a few walnuts in for good measure.
  • Simply mix all the ingredients in the KitchenAid mixer or by hand with a good sturdy spoon until blended.
  • You want to bake the muffins in a 400-degree oven for about 12 15 minutes until a toothpick inserted in the center comes out clean.
  • Another cool trick that I did being a person who is me myself and I and I got to do things very carefully so I don’t wreck and throw away all the food that I buy is when I make a muffin I bought some Anchor Hocking custard cups with lids and I simply take make as many muffins as I want and then I freeze the rest and individual custard cups that have plastic lids. That way I can, take them out whenever I want to and it thaws on the counter and they’re ready to bake the next day.
  • These muffins come out really nice moist and I froze the muffins that I wouldn’t be eating right off in a clean mason jar that’s appropriate for freezing. When I thought them yesterday they came out perfect with no freezer burn they are just like they were made. So I don’t think I’m going to buy too many Ziploc bags anymore because they don’t really freeze very well sorry Ziploc people!
  • I bought a whole bunch of quart mason jars in a case from Amazon and I just reuse the things over and over again they are 100% worth the money that I spent on them because the food stays fresher longer in them.
  • I prepped all my vegetables for the week my celery and chop them and put them in water so they don’t dry out and I’ve got it in the fridge I can just add them to salads and make them in a second.
  • My romaine hearts lettuce is all pre-chopped and it’s already in mason jars for my salads

I can photograph pictures of all the things I’ve done but it would wipe out my Note 4 that I’m doing this on due to having to delete a couple hundred photographs as I do every week.

  • Buttermilk baking mix
  • 4 cups unbleached all-purpose flour although I use whole wheat pastry flour for mine because it creates a lighter product
  • 1/2 cup organic wheat germ
  • 1/2 cup unprocessed wheat bran or oat bran
  • 1/2 cup dry buttermilk
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt and one fourth cup canola oil