Super-Delicious Superfood Muffins | Food

Super-Delicious Superfood Muffins with Pumpkin & Blueberries

You may have heard the term “superfoods” thrown around and wondered (a) “What the heck are they?” and (b) “What makes them super?” The answer is simple, on both counts: superfoods are ingredients that are very high in phytonutrients. Research indicates that these superfoods have the powel to help you lower cholesterol, reduce the risk of heart disease and cancer, and, for a bonus, put you in a good mood. Add to that, they are commonly available in most every supermarket.

Here I’ve incorporated several of my favorite superfoods—pumpkin, blueberries, whole grains, flaxseed, yogurt, and walnuts--into one incredible, hand-held treat. Once you taste how delicious these muffins are, you’ll have even more reason to declare them super!

1 and 1/2 cups white whole-wheat flour (e.g., King Arthur brand)

2 tablespoons ground flaxseed/flaxseed meal (e.g., Bob’s Red Mill brand)

1 teaspoon baking powder

1 and 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup canned solid pack pumpkin (no added sweeteners)

3/4 cup plain nonfat yogurt

6 tablespoons vegetable oil

1 large egg

1/2 cup sugar

3/4 cup coarsely chopped walnuts, divided use

1/2 cup dried blueberries, cherries, or cranberries

Preheat oven to 350F. Spray the 12 cups of a standard muffin tin with nonstick cooking spray.

Lightly spoon the flour into the measuring cups (so as not to over pack). In a medium bowl, whisk the flour, flaxseed meal, baking powder, ginger, cinnamon, salt, and baking soda; set aside.

In a large bowl, whisk the pumpkin, yogurt, oil, egg, and sugar until blended; add 1/2 cup walnuts, dried blueberries, and reserved flour mixture. Mix just until moistened (do not over mix or muffins will be tough).

Divide batter evenly into prepared muffin tins and sprinkle tops with remaining walnuts. Bake until a toothpick inserted in the center of a muffin comes out clean, about 35-40 minutes. Cool 5 minutes in pan then remove muffins to cooling rack. Makes 12 muffins.