FF: pumpkin spice muffins

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* Exported from MasterCook *

 

Pumpkin Spice Muffins (Fat Free)

 

Recipe By :Jennifer Raymond

Serving Size : 12 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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

2 cups whole-wheat pastry flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup sugar or substitute sweetener

15 ounces canned solid-pack pumpkin

1/2 cup water

1/2 cup raisins

 

1. Preheat oven to 375F. Lightly spray muffin cups with vegetable oil spray.

 

2. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar

in a large bowl. Add the pumpkin, water, and raisins and stir until just mixed.

 

3. Fill the prepared muffin cups to the top and bake 25 to 30 minutes, until the

tops bounce back when lightly pressed. Remove from the oven and let stand 1 to 2

minutes, then remove the muffins from the pan. When cool, store in an airtight

container.

 

TIP - Whole wheat pastry flour is ground from a softer variety of wheat than

whole wheat bread flour and makes lighter, finer-textured baked goods, while

retaining the bran, germ, and other nutrients of the whole wheat berry. Look for

whole wheat pastry flour in natural food stores.

 

TIP - Baking powder, like baking soda, is high in sodium. Sodium-free baking

powder is available. Look for it in natural food stores.

 

TIP - To sweeten these muffins without sugar, substitute one cup of applesauce

for the sugar and the 1/2 cup of water.

 

TIP - When making muffins and quick breads, mix the wet and dry ingredients just

enough to remove the lumps. Over-mixing can cause toughness and poor rising.

 

TIP - Store cooled muffins in an airtight container in the refrigerator. For

longer-term storage, keep them in the freezer.

 

Nutrition info per muffin:

137 calories

3 g protein

26 g carbohydrate

0.1 g fat

128 mg sodium

0 mg cholesterol

Servings: 9

Preparation time: 10 min.

Baking time: 30 min.

Contributed by J. Raymond

 

 

Source:

" http://www.newcenturynutrition.com/public_html/nutrition/recipes/bread_baked_go\

ods/pumpmuff.shtml "

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Per Serving (excluding unknown items): 131 Calories; 1g Fat (3.3% calories from

fat); 3g Protein; 31g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 267mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other

Carbohydrates.

 

NOTES : These fat-free muffins are delicious, spicy and really quick to make.

 

Nutr. Assoc. : 1646 0 0 0 0 0 1440 26007 0 0