Submitted by: CARDIOSCULPT

The cornmeal taste and texture makes this more of an appitizer than a desert muffin. You could also make standard size muffins to serve with soup. For standard size muffins increase baking time to 25-30 min.

2.5 cups whole wheat flour
2 cups yellow cornmeal
2 tbl baking powder
1 tsp salt
2/3 cup granulated sugar
2 cans pumpkin, (Libby's or similar)
4 eggs
2/3 cup canned coconut milk

Mix dry ingredients in large bowl.
Mix wet ingredients in seperate medium size bowl.
Put the wet mixture into the dry mixture.
Blend well.
Put batter into greased or paper-lined mini muffins tin.
Put 1 rounded tablespoon into each mini-muffin well.
Bake 375 F for 10 minutes.
Makes 6 dozen muffins. 1 serving = 1 muffin

Number of Servings: 72

Recipe submitted by SparkPeople user CARDIOSCULPT.

Number of Servings: 72