Coach Nicole's Pumpkin & Walnut Muffins

Coach Nicole's Pumpkin & Walnut Muffins



Ingredients
3/4 cup whole wheat pastry flour
3/4 cup white flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree
1/2 cup organic low-fat vanilla yogurt
1 whole organic egg
1 organic egg white
1/2 cup organic cane sugar (plus more to sprinkle)
1/4 cup unsweetened applesauce
1/8 cup canola oil
1/4 cup walnuts, chopped (plus more to sprinkle)




DirectionsPreheat oven to 350 degrees F.

In a small bowl, mix all dry ingredients (except sugar and walnuts). In a separate bowl, mix remaining ingredients (except walnuts) until blended. Add dry mixture to liquid mixture, along with chopped walnuts, and mix just until blended.

Spray mini muffin pan with cooking spray. Add mixture to muffin pan. Spinkle each muffin with some chopped walnuts and a pinch of sugar.

Bake at 350 for 35-40 minutes, until knife inserted into center comes out clean. Cool completely before serving. Store in air-tight container for about one week.

Makes about 35 mini muffins. Serving size equals one mini muffin.

Number of Servings: 35

Recipe submitted by SparkPeople user COACH_NICOLE.
Nutritional Info


Servings Per Recipe: 35
Amount Per Serving
Calories: 52.5
Total Fat: 1.6 g
Cholesterol: 5.5 mg
Sodium: 27.0 mg
Total Carbs: 8.8 g
Dietary Fiber: 0.8 g
Protein: 1.2 g

watched the bama game and they won!

                                        Roll Tide Roll !

something for halloween and fall

I found this on the site wee folks they have got some great applique pattern I am posting link and pdf of this pattern. I plan on useing it myself

this is the pdf for the above pattern

http://weefolkart.com/sites/default/files/patterns/harvest-pumpkin-appl-BOTHPAGES.PDF

and here is the link for the website   http://weefolkart.com/?q=node/250 they have some awfully cute pattern have a look and see.

Low-Fat Slow Cooker Garlic Mashed Potatoes

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If you are a diabetic, you know that you only get 1/2 cup, but it is good.

Low-Fat Slow Cooker Garlic Mashed Potatoes

Ingredients



5 pounds red potatoes
3 teaspoons low-fat chicken bouillon granules
1 teapoon salt
6 cloves of garlic, minced
8-ounce package fat-free cream cheese
8 ounces (1/2 cup) Breakstone fat-free sour cream
Ground black pepper, to taste.
Directions
Scrub potatoes and cut them into chunks. Rinse well and transfer to a stock pot. Cover with cold water, add salt, minced garlic, and bouillon granules. Bring to a boil and cook approximately 10 minutes, or until potatoes are fork-tender.

Drain, reserving liquid. Add cream cheese and sour cream to pan and mash potatoes, adding reserved liquid as needed to achieve desired consistency.

Transfer to slow cooker and cook on low for 2 hours. Before serving, stir well and season with ground black pepper to taste.

Makes approximately 25 (1/2 cup) servings.

NOTE: Can be prepared up to the point of transfer to slow cooker and refrigerated. However, if you do this, you will need to increase the slow-cooker cooking time to 3 or 4 hours.




Number of Servings: 25

Recipe submitted by SparkPeople user DOWN2SEXY.

Nutritional Info


Servings Per Recipe: 25
Amount Per Serving
Calories: 84.7
Total Fat: 0.4 g
Cholesterol: 1.5 mg
Sodium: 157.8 mg
Total Carbs: 16.8 g
Dietary Fiber: 1.6 g
Protein: 3.5 g

here is a stitchery I found thought I would get you in the christmas spirit

I love christmas and I love making stuff for christmas. You should be able to copy, paste and print.

getting ready for christmas, here is a stocking, I made.

I love applique and found these patterns they are really beautiful

I hope you enjoy these patterns they are free on this site. I think they will make a great quilt. Here are a few pictures of the patterns
http://imageevent.com/donnarie/blockcentralappliquechallenge/blockpatterns