Tiny Bites Tuesday: Mini Bosc Pear Muffins & Veggie Spicy Sausage Soup!
Not only did we announce the Halloween Hottie Challenge and make the 31-Day Meal Plan and Calendar available to download, but it’s also Day 1 of our challenge and it’s Tiny Bites Tuesday! My Mom and Dad did the South Beach Diet for awhile, and used to make these awesome mini muffins spiced with cinnamon from the cookbook. I love them. They are filling, not overly sweet and yum yum yummy.
Mini Bosc Pear Muffins
- 1 1/2 cups whole-grain pastry flour
- 1 cup wheat bran
- 2 tablespoons raw turbinado sugar or Stevia
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups 1% or fat-free buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons olive or melted coconut oil
- 1 Bosc pear, cored and diced into 1/4-inch cubes
- 1 1/2 teaspoons vanilla extract
- Heat oven to 350°F. Line a large or mini muffin tin with paper liners or lightly coat with cooking spray.
- Combine flour, bran, sugar or Stevia, cinnamon, baking soda and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear and vanilla in another mixing bowl.
- Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into large or mini muffin cups. Bake for about 15-20 minutes, checking often, as cooking times may vary based on the size of muffins you choose to make.
- Cool and serve. These also freeze well, just re-heat in the microwave or toaster oven.
I also had some requests for the Veggie Spicy Sausage Soup recipe I posted on Instagram and Facebook over the weekend, so I wanted to share the recipe with you as well. The original recipe was posted from Michelle Myers, a fellow fitness industry chickie, and it looked too good not to make! One of my IgniteGirls+ Members made mini grass-fed beef meatballs instead of using sausage – and it looked great! I modified a bit and put those modifications into the recipe below!
Veggie Spicy Sausage Soup
- 3 tomatoes, diced
- 2 zucchinis, diced
- 1 can corn (Read those labels! Companies love to sneak in added sodium and SUGAR to your canned veggies as a preservative. Also try to buy organic!)
- 1 can peas
- 1 can green beans
- 2 cans carrots
- 1 can garbanzo beans
- 1 (smallest size) can tomato paste to thicken
- 2 cups organic, low sodium chicken broth
- salt to taste
- black pepper to taste
- Garlic & Herbs blend, Mrs. Dash
- 1 package of sliced, organic, spicy chicken sausage (Again read the label, and make sure it has no corn syrup in it)
- Throw everything into a large pot, except for the sausage.
- I sliced and cooked the I cooked the sausage separately, then added it after it was browned on both sides.
- Bring pot to a boil on medium-low heat, about 20 minutes.
- Cover with a lid, then simmer on low heat until ready to serve.
Enjoy these delicious and nutritious Fall recipes, IgniteGirls! And make sure to SIGN UP and DOWNLOAD your Halloween Hottie Challenge goodies (FREE meal plan, calendar, workouts and more!). I can’t wait to get you ready for your costumes. What are you going to dress up as?
~ Coach Keri