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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Pumpkin and Almond Muffins
Juice Team/Shutterstock.com

Pumpkin and Almond Muffins

These muffins are perfect for a fall day. Try them for breakfast or a snack.

Nutrition & Movement

These muffins are perfect for a fall day. Try them for breakfast or a snack.

Prep Time: 10 Min
Cook Time: 25 Min
Ready In: 35 Min

Ingredients:

  • 2 eggs
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon maple syrup
  • 2/3 cup almond powder
  • 1/2 cup vegetable oil or melted butter
  • Handful of golden raisins/sultanas
  • 1 small plain yogurt
  • 1 1/2 cups of pumpkin puree
  • 2 cups flour
  • 1 heaping tablespoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • Powdered sugar to decorate

Directions:

  1. In a large mixing bowl, beat the eggs with the brown and white sugar and then add the maple syrup.
  2. Add the almond powder, oil and raisins.
  3. Add the yogurt and the pumpkin, and mix well with a wooden spoon.
  4. Slowly fold in the flour, baking powder, baking soda and pinch of salt.
  5. Preheat oven to 395°F. Butter a muffin tray and pour the batter into the molds.
  6. Reduce the temperature to 350°F, then put the muffins in the oven to bake for 20-25 minutes (or until a toothpick inserted in the center comes out clean).
  7. Once cooked, let cool and sprinkle with powdered sugar.

This recipe is courtesy of Gourmandize.com.

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