It is quite the rainy day here in Pensacola, Florida, so I decided since there is no gardening to be done today, I would make up a batch of my Good for you Chocolate Muffins.
I love to find recipes and try to figure out ways to save on the calorie count to fit into my healthy lifestyle. In fact I do not even follow a recipe anymore without changing out the oil, or the sugar, or the spices. When I was in Weight Watchers I came across a recipe that used canned pumpkin and water ONLY in sugar free cake mixes. I tried it and now even my husband loves these muffins!
Empty the cake mix, the canned pumpkin (do not use pumpkin pie filling – check the calorie content of what you are buying) and the water into your mixing bowl. I started with one cup of water and then added the additional one-forth cup the cake mix instructions suggested. Mix for two minutes and spoon the mixture into your cupcake tins.
The mixture is thick, almost like a pudding. Bake at 325 degrees for about 18 minutes, or however long it takes for your oven to bake the muffins.
When the muffins are done they will “fall” a bit because there are no eggs in the recipe. I let them cool and then I place the muffins in a freezer bag and freeze them! That is the secret.
I worked out the Weight Watchers Points Plus points value and it comes out to 2 points per muffin. If you are a follower of Hungry Girl at http://www.hungry-girl.com/ you will find a wide array of similar desserts.
The idea is to experiment and try different things. The yellow cake sugar free cake mix gives you a more pumpkin flavored muffin which is wonderful in the fall and winter. I love using zucchini in this same sugar free cake mix.
The fun part is if you have children or grandchildren who don’t like to eat their vegetables, this is one way you can sneak in some natural goodness. I have frosted these and my grandchildren did not even know! I love being a savvy Nana. Enjoy!