Raspberry-Almond Mini Muffins

Ingredients
2 cups all-purpose flour
2/3 cups granulated sugar
2 teaspoons baking powder
1/4 Teaspoon ground cinnamon
1 egg
2/3 cup milk
1/2 cup (8 tablespoon) butter or margarine,
melted and cooled
3/4 teaspoon almond extract
1/4 cup raspberry preserves powdered sugar

Preheat over to 400F. Lightly grease mini-muffin cups. In large bowl combine
flour, granulated sugar, baking powder, salt and cinnamon.
In medium bowl, combine egg, milk butter and almond extract. Stir egg mixture
into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be
lightly lumpy) Spoon batter into prepared muffin cups, filling each cup two-thirds full.
Press about 1/2 teaspoon raspberry preserves into center of each muffin.
Gently fold batter over most of preserves, Bake 12-14 minutes or until light golden brown and wooden
pick inserted in center comes out clean. Cool in pan 5 minutes. Remove carefully:
serve warm or at room temperature. Dust with powdered sugar just before serving
Yields: 24 mini muffins

Hungry Chick Chunky Soup

INGREDIENTS

1 1/2 pounds raw, boneless, skinless lean chicken breasts, halved
1/2 teaspoon salt and freshly ground black pepper
1 small onion, finely diced
2 carrots, chopped
2 cups dry coleslaw mix
1 (15-ounce) can white beans (such as cannellini), drained and rinsed
1 (14 1/2-ounce) can stewed tomatoes, not drained
1 cup frozen peas
2 (14 1/2-ounce) cans fat-free chicken broth (about 3 1/2 cups)
1/2 teaspoon fresh thyme, plus more, for serving, optional
1 bay leaf
Special equipment: Crock pot

DIRECTIONS

Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the crock pot and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.

Cover via AmazonRemove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and stir into the soup.
Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!
PER SERVING (about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein

HUNGRY GIRLHost: Lisa Lillien

2010 Hungry Girl. All Rights Reserved.
Show: Hungry Girl, Episode: Fill 'Er Up