Cornmeal Pumpkin Muffins (milk free)
- Number of Servings: 72
Ingredients
2.5 cups whole wheat flour2 cups yellow cornmeal2 tbl baking powder1 tsp salt2/3 cup granulated sugar2 cans pumpkin, (Libby's or similar)4 eggs2/3 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.
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.
Nutritional Info Amount Per Serving
- Calories: 46.0
- Total Fat: 1.0 g
- Cholesterol: 11.8 mg
- Sodium: 78.7 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.1 g
- Protein: 1.4 g
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