These muffins have been loved by my kids for years.  This recipe came from my dear friend Robin, with a few minor changes over the years.  I made them this morning and they were exceptionally good (they were all eaten) so I thought I'd share them with you.  They are low fat, lightly sweetened, and full of fiber and vitamin A.
Blend with mixer:
3 egg whites
2 Tbls. coconut oil
3/4 c. buttermilk, or alternative milk
1- 1/4 c. pumpkin
1/2 c. corn meal
1/2 c. ground flax seed
1 c. whole wheat flour (if you are gluten free use oat flour or the GF flour of your choice)
1/4 c. honey  (we are used to slight sweetness, you may increase honey to 1/3 cup if you like)
1/2 tsp. salt (optional)
1 - 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
When ingredients are mixed together stir in 3/4 to 1 cup of cranberries, raisins or craisins
The batter should be thick enough to spoon into the tins.  You can top with chopped pecans if you like.

Spoon into muffin tins and bake at  375 degrees for 25-30 minutes.  Check with a toothpick, when it comes out clean they are done.
YUM!   Enjoy

_Well I have another fabulous flavor buster for you all!  Even the carnivores LOVED it.  (No meat)  It is packed with flavor.  This recipe comes Peggy Schwartz posted in a recent newsletter from Dr. Mitra Ray, Biochemist (  ENJOY!  And thank you Peggy and Mitra for sharing!

  • 2 cups onion chopped
  • 2-3 cloves garlic chopped
  • 1 carrot chopped
  • 4 mushrooms (or more)
  • 1 beet chopped
  • 1-2 stalks celery chopped
  • 4 red peppers roasted on grill and peeled/seeded (not in food processor)
  • 2 red jalapeños roasted on grill and peeled/seeded, or use the peppers raw and chop them in food processor
  • 1 1/2 cup red lentils rinsed
  • 1 quart vegetable stock (or mushroom).  I made my own, which has more flavor.
  • 1 8 oz can tomato sauce
  • Salt and pepper (or whole black peppercorns) to taste
  • 1/2 to 1 tsp paprika
  • 1 bay leaf
  • water as needed

Heat 1-2 Tbs. vegetable oil in soup pot (Note from Mitra: I use a few tablespoons of water to sauté onions and other veggies)
Add onions and cook until transparent
Add other vegetables except cooked peppers, continue to cook and stir
Add lentils
Add liquids and seasonings and roasted peppers
Cook until lentils are very soft, adding water to prevent sticking
Put soup through sieve, or blender to make smooth (note from Mitra: I like to use a stick blender to puree soups!)
Adjust seasonings by adding chili powder, salt, etc., more stock, (for creamed soup add plant milk, like rice, hemp, almond, etc.).
Return to pot, chill if prepared ahead and reheat when ready to eat, or serve cold.
Garnish with diced avocado, cilantro, etc.