Did you ever do something you really regretted? I could just kick myself for ever letting my child eat white bread when she was little. It was so silly of me. When she first started eating bread, she would happily eat wheat bread. Then I bought a loaf of my husband’s favorite English Muffin bread, and the child has never wanted a slice of wheat bread to touch her lips again. Oh so stupid! Not only does she not like whole wheat bread, she has learned to ask what type of flour I used when I bake something like these muffins. Ugh! That is what I get for teaching her how to make muffins. This thing really backfired on me. Last time I made something and told her it had whole wheat in it, she grumbled about how I use whole wheat in everything. “Wheat, Wheat, Wheat, Sorwheat” popped out of her mouth. She instantly starts giggling when she realizes she said “sorwheat” instead of sorry. I may have temporarily lost the battle, but I have not lost the war. I’ve gotten wiser by using white whole wheat flour, and simply saying we only have whole wheat. Deal with it!
One day she came home from school to the delicious aroma of these, Healthy Pumpkin Cranberry Muffins. I must admit the smell is quite intoxicating. What smells good she asked. I told her, and she pouted. “Pumpkin, again? Why are you making everything with pumpkin? I don’t like pumpkin. Are they made with whole wheat, too?”. Try one you will like it, I promised her. She took a bite, and I saw her eyes roll. She got the biggest smile on her face. These are so good, can I have another when I am done with this one? She asked. Yes, “See I told you so” did escape my lips. I know she doesn’t appreciate my attempts to make her a healthy eater now, but I am hoping she will realize how important it is when she is older. With the foundation of healthy food choices we are making for her, I am hoping she never has the weight problems I do. I’ve got my fingers and toes crossed.
One other beautiful thing about these Pumpkin Cranberry Muffins – they freeze wonderfully. I let them defrost on the counter for a few minutes, and they taste just as fresh and delicious as they did when I first baked them. These are another recipe that I would be happy to use as gifts for friends and neighbors. I already feel like I am running as fast as I can on the hamster wheel of life with only 59 days until Christmas. What?! I will be quite happy to have a grab and go breakfast or snack in the freezer. Try them and let me know what you think of them.
If you want to be sure to see Food Done Light’s next recipe, Eggs Benedict Breakfast Casserole, subscribe by email below. You won’t want to miss it.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie muffin recipes:
Linked to Dream Create Inspire