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Almond & Olive Oil Muffins with a Greek Yogurt- Pumpkin Glaze

Posted Oct 05 2012 6:00am

Happy Friday! I’m currently en route to Grand Rapids, Michigan for the Taste of Michigan ! I can’t wait to see the city (hear it’s awesome) and catch some pretty Michigan fall foliage. So holding down the fort for me today while I’m in the air is the beautiful, incredibly talented, social media rockstar we all know and love, Marnely , aka Nelly, the author of Cooking with Books ! She’s sharing a decadent recipe for almond & olive oil muffins with a greek yogurt – pumpkin glaze!

Nelly is probably the most supportive blogger I’ve ever met (virtually) and is always willing to help you out and share your recipes. She’s truly so good at what she does. Plus, she’s even cooler because she’s a sponsor this month! So please, go give her a warm hello on her Facebook page , send her a tweet on Twitter , leave a comment on her I nstagram  and leave some love on her blog !

Hello there! I’m happy to be posting here thanks to Claire and her awesome sponsor program. Don’t know anything about it? Head on over here and see how you can support a food blogger, all while getting some great social media support! I swear, she’s on top of it all; traveling, writing, recipe developing, and marketing are just a few of her strengths. Oh and she’s got a Master’s Degree in Crock Pot Cooking !

Today, I’ll be sharing a recipe that’s perfect for a quick snack or as an addition to your breakfast; almond & olive oil muffins with greek yogurt – pumpkin glaze.

And even better, they’re made with one of my favorite food brands this side of the Twitterverse, Bob’s Red Mill ! These muffins are so adaptable to whatever you have in your baking cabinet on that day. Last week, I had coconut milk, olive oil, and extra pumpkin puree! Next week, I might have almond milk, vegetable oil, and blueberries. It’s that easy to exchange these ingredients, but just make sure the quality is the best and you’re using organic when possible.  Now head into the kitchen, see what’s available and start baking! Oh but before you get up, be sure to scroll down and enter the awesome Bob’s Red Mill giveaway. Happy Baking!

Adapted from Bob’s Red Mill’s Blueberry Almond Muffins .

For the muffins:

  • 3/4 cup organic cane sugar (or granulated sugar)
  • 1/4 cup olive oil (or vegetable oil)
  • 2 large eggs
  • 3/4 cup Pure Silk Coconut Milk (or whole milk)
  • 1 cup Bob’s Red Mill Hard White Whole Wheat Flour (or your favorite flour)
  • 1/2 cup Bob’s Red Mill Almond Meal
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder

For the glaze:

  • 1/4 cup pumpkin puree
  • 1/4 cup Chobani Greek Yogurt (Plain)
  • Powdered sugar and cinnamon, to taste
  1. Heat oven to 375F. Prepare muffin tins with liners.
  2. Combine sugar and olive oil. Whisk in eggs and coconut milk.
  3. Sift together the whole wheat flour, almond meal, salt, and baking powder.
  4. Add dry ingredients to wet and mix until combined.
  5. Scoop into muffin liners and bake for 20 minutes.
  6. For glaze: whisk all the ingredients together until powdered sugar dissolves.
  7. Glaze muffins, top with whole almonds, pumpkin seeds, and a sprinkling of cinnamon.

Thanks again Marnely! NOW, for the giveaway! You will win 3 packs of Bob’s Red Mill products, one of your choice and one package of Almond Meal Flour and Hard White All Purpose ! Just enter the prompts below! Giveaway ends Friday, October 12th at midnight.

The post Almond & Olive Oil Muffins with a Greek Yogurt- Pumpkin Glaze appeared first on The Realistic Nutritionist .

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