Guest guest Posted October 30, 2000 Report Share Posted October 30, 2000 * Exported from MasterCook * Pumpkin-Spice Muffins Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 174 Serving Size : 12 Preparation Time :0:00 Categories : Breads, Quick Menu 1 Vegetables Vegetarian Times Thanksgiving 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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