Pumpkin Muffins

[Guest guest]

Pumpkin muffins are great to make because the pumpkin can substitute

for the fat along with applesauce. These have 2 grams of fat each. Kathleen

 

* Exported from MasterCook *

 

Pumpkin Muffins

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 194

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups whole wheat pastry flour

1/4 cup wheat germ

1 teaspoon ground ginger

1/2 teaspoon allspice

2 teaspoons baking powder

1/4 teaspoon salt

1 egg -- beaten

1 cup fresh or canned pumpkin puree

1/2 cup applesauce

1/3 cup firmly packed brown sugar

1/2 cup apple juice

2/3 cup raisins or currants

1/4 cup toasted sunflower seeds

 

Makes 1 dozen

 

Preheat the oven to 350 degrees.

 

Combine the first 6 ingredients in a mixing bowl. In another bowl, beat

the eggs together with the pumpkin, applesauce, brown sugar, and apple

juice until smooth. Make a well in the center of the flour mixture and

pour in the wet ingredients. Stir together vigorously until thoroughly

combined. Stir in the raisins or currants and the seeds.

 

Divide the mixture among 12 oiled or paper-lined muffin tins. Bake for 20

to 25 minutes, or until a toothpick inserted in the center of a muffin

tests clean. Cool on a rack, then remove muffins from the tin and store in

an airtight container.

 

Per muffin: Calories: 163, Carbohydrate: 30 g, Total fat: 2 g, Cholesterol:

18 g, Protein: 5 g, Sodium: 58 mg.

 

 

 

 

 

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