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i hadn’t planned to cook anything for my trip to las vegas. but who was i kidding? i’m always so worried that between the crazy work hours, and then going out with coworkers to steakhouses (and german bratwurst houses. gross), i’ll be left a little wanting. not worried so much as facing the inevitable. i got sick as a dog last time, but it wasn’t because of the granola i took along.

this time, i gave in at the last minute, and whipped up some super-simple zucchini pumpkin muffins. i love them because of the “real food” quality.

and my apologies… to someone, but i don’t know where the recipe originally came from! i heard about it at weight watchers, and tweaked it a small bit this time.

2/3 cup nonfat dry milk
6 tbsp wheat flour
1 tsp baking soda
6 packets of Splenda
1.5 tsp pumpkin pie spice
1.5 tsp cinnamon
2 eggs
1 cup canned pumpkin
1 tsp vanilla
1/2 heaping, squeezed cup grated zucchini

have a green smoothie and a big bowl of fiber one, puffed brown rice, strawberries, and almond milk while they bake!

(i started them when i got home from the gym on saturday night, and i was desperate to enjoy these before i tasted one. as lame as it sounds, it was a wonderful saturday night)

sift dry ingredients. combine wet ingredients into dry ingredients slowly.

makes 11 muffins.

bake at 350 degrees F for 20 minutes.