I stuck the Pepper Steak in the crockpot to start cooking while I mixed up a batch of Pumpkin Chocolate Chip Muffins.
We're experimenting with replacing refined sugar at our house right now so I redid this recipe to see if I could tweak it enough to make it healthful but still delicious. I used fresh-ground whole wheat flour, farm-fresh eggs, and 1 1/2 cups sucanat in place of the sugar.
They ended up turning out quite delicious! They are a little heavier than usual and wee bit less moist than the original recipe, but they are still very good and the girls didn't seem to notice any difference. I'm pretty sure that they'll gladly eat just about anything so long as it has chocolate chips in it!
Now if I could just replace the oil, make my own pumpkin puree, use chocolate chips made without refined sugar, and replace the storebought milk with organic farm-fresh milk, these would be the most nutritional muffins you ever did eat. But it's all about making little changes and babysteps, right? So I'll just guilt-lessly feed my family these healthified Pumpkin Chocolate Chip muffins!
Next up: Turkey Meatballs and Farmhouse Chicken
Subscribe for free email updates from Money Saving Mom® and get my Guide to Freezer Cooking for free!