Friday, December 6, 2013

Fab Fit Friday: Healthy Eggnog Muffins!

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I can’t promise you that this will be my last eggnog recipe. I am actually making a trip to Whole Foods to pick up more later on today. As you know, I love experimenting with recipes. They do not always turn out, but when they do, I get super excited. These turned out well, even my non-eggnog-loving boyfriend enjoyed them! 
I wanted to make the batch a little smaller that way I didn’t have too many hanging around my cabinet. Little recipes are perfect for two. The eggnog muffins are super healthy (But do not taste healthy). You can grab one to go with your breakfast, snack, dinner, dessert, or lunch! 
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I enjoyed a couple muffins with a glass of wine while watching the Sound of Music last night on NBC. What did you think of the performance? I’m dying to hear your thoughts! 
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Ingredients: *1 Cup Whole Wheat Flour, *1 Tbsp Ground Cinnamon, *1/4 Tsp Ground Nutmeg, *1 Tbsp Baking Powder, *1 Large Egg, *1/4 Cup Vanilla Yogurt (Not Greek. I used CarbMaster), 2 Packets Stevia (Can be replaced with honey) *1 Tbsp Vanilla Extract, and *1 Cup So Delicious Coconut Milk Eggnog (Can be replaced with ANY brand/kind of eggnog) 
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Preheat oven to 355 degrees. 
You could use ground nutmeg seasoning, but I highly recommend buying whole nutmegs and grating them as you go! Nutmeg loses all flavor when pre-ground and kept in containers. Do you have an old container hidden in your cabinet? Go smell it! I bet it’s smell is just about gone. 
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Add all dry ingredients to a mixing bowl, except the Stevia. 
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Sift together the dry ingredients until blended. 
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In a separate bowl, whip together the large egg and yogurt. 
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Stir the vanilla into the wet ingredient bowl. 
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Pour the wet ingredients into the dry ingredients bowl. Stir 1-3 minutes. 
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After the ingredients are mixed together, add the Stevia or honey. 
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Fill a pan with 8 muffin liners. Fill the liners with the batter 3/4 full. Sprinkle a little cinnamon on top. 
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Bake for 17-19 minutes. Keep an eye on them as all ovens cook differently. Use the toothpick method to determine if they are done. 
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I was so happy with how well these rose! When you’re experimenting with recipes, you just have to cross your fingers and pray they turn out. 
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Recipe Makes 8 Muffins
Serving Size: 1 Muffin
Nutrition Per Serving: 85 Calories, 16 g Carbs, 1 g Fat, 4 g Protein, 2 g Fiber, 4 g Sugar
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They go perfect with a tall glass of eggnog or milk! 
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