Guest guest Posted October 28, 2004 Report Share Posted October 28, 2004 What's sucanat On Wed, 27 Oct 2004 02:46:28 +0000 (Eastern) recipies writes: * Exported from MasterCook * Pumpkin Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour -- (pastry) 1/8 teaspoon cloves 3/4 cup barley flour 1/8 teaspoon ginger 1/2 cup sucanat 1/4 teaspoon sea salt 3 teaspoons baking powder 3/4 cup canned pumpkin 1/2 teaspoon cinnamon 1/2 cup skim milk 1/4 teaspoon nutmeg 1/4 cup applesauce 2 egg whites Heat oven to 400 degrees. Spray muffin cups with cooking spray or use liners sprayed with cooking spray; set aside. In large bowl combine dry ingredients. In small bowl combine wet ingredients; mix wet into dry ingredients just until moistened. Spoon batter into muffin cups. Bake 14-18 minutes or until toothpick tests done. - - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 17g Carbohydrate; trace Cholesterol; 177mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Muffins 1 Recipe By :Betty Crocker's Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup milk 1/2 cup canned pumpkin 1/4 cup butter or margarine -- melted 1 egg 1/2 cup raisins Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups (2 3/4 inches in diameter). Mix all ingredients JUST until flour is moistened. Batter should be lumpy Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake 18 to 20 minutes. Immediately remove from pan. 12 muffins *If using self rising flour, omit baking powder and salt. - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g Protein; 27g Carbohydrate; 27mg Cholesterol; 220mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Pie Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup packed brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1/8 teaspoon nutmeg 3/4 cup canned pumpkin 1/2 cup butter -- melted and cooled 1/4 cup buttermilk 2 eggs -- lightly beaten 3 tablespoons molasses 1 teaspoon vanilla 3/4 cup coarsely chopped pecans or walnuts 3/4 cup chopped dates -- (optional) Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir together 9 ingredients. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates. Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. - - - - - - - - - - - - - - - - - - - Per serving: 3121 Calories (kcal); 105g Total Fat; (29% calories from fat); 45g Protein; 516g Carbohydrate; 624mg Cholesterol; 3331mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 6 1/2 Fruit; 19 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin-Spice Muffins Recipe By :Vegetarian Times Complete Thanksgiving Cookbook, page 174 Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups whole-wheat pastry flour OR unbleached white flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup fresh cooked pumpkin OR canned pumpkin 2/3 cup low-fat buttermilk 2 tablespoons canola oil 1/2 cup honey 2 egg whites -- lightly beaten MAKES 12 MUFFINS If you're skipping the pumpkin pie for dessert, here's a great way to add that traditional taste to your Thanksgiving meal. These muffins are especially good served warm. Preheat oven to 400F. Line a 12-cup muffin tin with muffin papers. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In another bowl, stir together remaining ingredients. Combine contents of two bowls, stirring until just blended. Divide batter equally among 12 muffin cups. Bake 20 minutes, or until muffins are springy to the touch and lightly browned. Per Muffin: 136 Calories; 4g Protein; 3g Fat; 24g Carbohydrates; 1mg Cholesterol; 140mg Sodium; 3g Fiber. - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. 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Guest guest Posted December 7, 2008 Report Share Posted December 7, 2008 Here is my adaptation of a Pumpkin Muffin recipe that is in our files. It is working really well for us. I've made it quite a few times since Thanksgiving, and doubled the recipe, and it still works well. Two gluten eating friends gave it rave reviews to, and passed it on to their friends. Hope it might be helpful to some of you this Christmas season. It smells really yummy while baking! Have fun! Barbara Pumpkin Muffins Puree, in a blender, the following ingredients until smooth and creamy: 1/4 cup soy milk or rice milk or water one 15 oz (425 g) can pumpkin 1/3 cup oil 1/3 cup honey 1 tsp nutmeg 1 tsp cinnamon 1/4 tsp salt In a large bowl, combine and mix together: 2 cups of gluten free flour * See Note 1/2 cup flaxseed (grind whole flax seeds in a blender) 1 tsp baking soda 1 tsp GF baking powder 1 cup raisins 1 cup chopped walnuts or pecans *Note: (This is what I used to make up the 2 cups of flour: 1 c. oat flour made from gluten free oats ground in the blender, 1/2 c. corn flour, 2 TBSP garbonzo/fava flour in a 1/2 cup measure, fill the rest of the way with sorghum flour. I imagine other flours would work too, but I wanted you know know, these come out moist and even rise a little.) Make a " well " in the dry ingredients. Add the pumpkin mixture to the flour mixture and blend until moistened. Spoon into a greased muffin pan. I found I could mound the dough up a little higher then the edge of the muffin cup, and they didn’t run away. Bake at 350 F (175 C) for 25 - 30 minutes. Makes 12 muffins. Quote Link to comment Share on other sites More sharing options...
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