Senior Fall 2022 Newsletter

HEALTHY RECIPE

Sweet & Savory Pumpkin Muffins

YIELD: PREP TIME: COOK TIME:

12-14 Muffins 10 MIN 20 MIN

Pumpkin is the perfect ingredient to add to fall recipes. This fruit is rich in fiber, vitamin A, and antioxidants. Bright orange and festive, pumpkins are easy on the eyes in more ways than one! They contain beta carotene, an antioxidant that is converted to vitamin A in the body. Beta carotene does wonders for our eyes! Eating foods rich in this nutrient can prevent glaucoma, dry eyes, night blindness, and reduce the risk of eye infections. Vitamin A is also great for our skin!

INGREDIENTS:

3 2 1 1/2 3/4 2 1 1 1/2

cups old-fashioned oats tablespoons pumpkin pie spice teaspoons baking soda teaspoon salt eggs cup milk (dairy or nut milk) cup pumpkin puree (canned or fresh) cup maple syrup tablespoons melted coconut oil

DIRECTIONS:

1.

Preheat oven to 375 degrees. Line muffin pan with muffin tins or spray pan with cooking spray. Put oats into food processor (or blender) and blend until finely ground. Add all dry ingredients to oats (pumpkin pie spice, baking soda, & salt). Whisk together all wet ingredients (pumpkin, eggs, milk, maple syrup, coconut oil, & vanilla extract). Fold dry ingredients into wet until incorporated. Do not over mix. Fill 12-15 muffin cups evenly with mixture using a large spoon. Bake for about 20 minutes or until you can insert a toothpick with a clean release. Let cool and enjoy! These muffins are best when fresh, but you can keep them refrigerated for a few days, or freeze them for later use!

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3.

3 1

(measure before melting) teaspoon vanilla extract

4.

Shea Mills

5.

RDN, LDN This recipe was submitted by Shea Mills, Clinical Dietitian at Northwestern Medicine Palos Hospital. Call (708) 226-2626 to schedule your first appointment with a registered dietitian at Northwestern Medicine Palos Hospital.

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