Wednesday, February 20, 2013

Chocolate Pumkin White Chip Muffins and Corn and Black Bean Salad(Salsa)

Right after I had my son Levi my wonderful aunt provided a meal for my husband and I. She made us Black Bean Enchiladas, Corn and Black Bean Salad and Weight Watchers Pumpkin/Cinnamon Chip Muffins. It was truly a blessing having meals provided right after Levi was born. And now he's almost 7 months old!
I currently have some of her Corn and Black Bean Salad in my fridge- I made this batch myself. (I've made it quite a few times actually!) I cut back on the sugar just a little bit(don't get me wrong, I love the sugar in it! But am trying to eat healthy) and I had to use regular corn instead of Mexi-corn.

Corn and Black Bean Salad
1/2 c. vinegar
1/2 c. vegetable oil
1/2 c. sugar(I used 2 Tb)
1/4 c. cilantro
1 tsp salt & pepper
2 (15 oz) cans mexi-corn, drained
2 (15 oz) cans black beans, rinsed and drained (I use 3 c. prepared from dry)
1 c. chopped green pepper

Mix vinegar, oil, sugar, cilantro, salt and pepper. Add to corn, black beans, and chopped pepper. Chill. This is great for a summer barbeque, as a side for Mexican food, or simply with chips!

This week I also made a variation of her Pumpkin/Cinnamon Chip Muffins. These are weight watchers muffins but I don't know how many points they are. My variation included Dark Chocolate Fudge cake mix and white chocolate chips. My husband even loved them- they're very moist and gooey.

WW Chocolate, Pumpkin and White Chip Muffins (More like Cupcakes!)
1 box Dark Chocolate Fudge cake mix (or any variation you like)
1 15 oz can pumpkin
1 egg
3/4 c. white chocolate chips
1/4 c. water 

Mix all ingredients together. Spray muffin pan (or use liners). Bake at 350 degrees for 20 minutes.
Freeze 6 in a quart size freezer bag to enjoy later! Great for a snack and lunches too!

Yield: 18 muffins

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