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July 21, 2006
Pumpkin Muffins
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup fat-free buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
Cooking spray
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.
Yield: 16 servings (serving size: 1 muffin)
CALORIES 145(28% from fat); FAT 4.6g (sat 0.5g,mono 2.3g,poly 1.6g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 149mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 24.1g
Posted by carcharhinid at July 21, 2006 08:32 PM