These ricotta cheese and pumpkin seed muffins taste so great, kids ask for seconds. Serve them as an after-school snack or as a hearty brunch muffin. Great use for those pumpkin seeds after carving jack-o’-lanterns! Add your choice of spices
Ingredients
- 1 medium apple
- 1 teaspoon ground cinnamon, or to taste
- 1 teaspoon white sugar
- ½ cup pumpkin seeds, rinsed and dried
- ½ cup raw almonds
- 1 (6 ounce) container vanilla yogurt
- ¾ cup ricotta cheese
- ½ cup pureed pumpkin
- ¼ cup applesauce
- 1 large egg
- 1 cup white sugar
- 2 cups white whole wheat flour
- ¼ cup wheat germ
- ¼ cup wheat bran
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Directions
Step 1
Core, peel, and dice apple. Place in a small bowl and sprinkle with cinnamon and 1 teaspoon sugar as if making apple pie. Set 'pie apples' aside until juice begins to run, 15 to 30 minutes.
Step 2
Meanwhile, place pumpkin seeds in a coffee bean grinder and grind to a fine pulp. Place almonds in a resealable plastic bag and crush with a rolling pin to desired size, making chunks as large or small as you wish.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Line 17 muffin tin cups with paper wrappers.
Step 4
Mix together yogurt, ricotta cheese, pureed pumpkin, 1/2 cup of pie apples, applesauce, and egg in a large bowl until smooth. Stir in 1 cup sugar.
Step 5
Mix together flour, wheat germ, wheat bran, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Mix dry ingredients into wet ingredients. Stir in ground pumpkin seeds and smashed almonds; the batter will be very thick and stiff. Fill cupcake wrappers just to the top with batter; do not mound.
Step 6
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
Cook’s Notes:
You can use pureed squash instead of pureed pumpkin. And if you'd like, you can substitute more squash puree or applesauce for the pie apples.1/2 c pureed squash or pumpkin1 t cinnamon, nutmeg or ground cloves (to taste)
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 17 | |
Calories 184 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 7% |
Cholesterol15mg | 5% |
Sodium162mg | 7% |
Total Carbohydrate30g | 11% |
Dietary Fiber4g | 13% |
Total Sugars15g | |
Protein7g | |
Vitamin C1mg | 5% |
Calcium77mg | 6% |
Iron2mg | 10% |
Potassium216mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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