Pardon the Lady Gaga lyrical reference, I couldn’t help myself. One of the first things I wanted to make when I decided to do Breakfast Week was healthy muffins. Not ridiculous as-big-as-your-face muffins, but ones you can grab when you’re on-the-go that aren’t horribly bad for you.
And because I get carried away (and I should probably look into why), I made two batches of muffins: one sweet, one savory.
For the savory muffin, I went with the bacon-cheddar corn muffins I found on Cooking Light. The magic word was bacon. It’s also relatively low in calories, has 4 grams of protein and less than 300 milligrams of sodium. The recipe says to stir until moist so don’t overdo it. Otherwise you’ll end up with flat muffins like mine 😦 Bonus: The apartment smelled of bacon for the rest of the night. 😀
For the sweet muffins, I remembered a recipe a friend on Facebook had shared more than a year ago. You mix a 15.25 ounce can of pureed pumpkin, a cup of chocolate chips and a spice cake box mix. Mix until well combined and bake for 25 minutes at 350 degrees. I cut down the chocolate chips to a half. Update: If I did my math correctly, the chocolate pumpkin spice muffins are 194 calories each. Huzzah!
I’m not sure if these would be the best muffins to freeze, and they’re pretty tasty so why would you wait? I took them to work in the AM and made everyone re-heat them for about 15 seconds each. Who likes cold muffins?