Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/3 cups all purpose flour3/4 cup buckwheat flour1/3 cup sugar1 1/2 tsp. baking powder1 tsp ground cinnamon1/2 tsp. baking soda1/2 tsp. finely shredded orange peel1/4 cup orange juice2 Tbsp. cooking oil
Makes 12 servings - (Diabetic Living)
Preheat oven to 400 Deg. F. Coat twelve 2 1/2 in muffin cups with cooking spray; set aside. In medium bowl, combine all purpose flour, buckwheat flour, sugar, bakign powder, cinnamon, baking soda and salt. Make a well in the centre of the flour mixture; set aside.
2. In another medium bowl, combine eggs, pumpkin, milk, orange peel, orange juice and oil. Add egg misture all at once to flour mixture. Stir just until moinstened (batter should be lumpy)
3. Sppon batter nto prepared muffin cups. Bake for 15 to 20 minutes or until lighly browned. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups, serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user SIMPLY-CRM.
Preheat oven to 400 Deg. F. Coat twelve 2 1/2 in muffin cups with cooking spray; set aside. In medium bowl, combine all purpose flour, buckwheat flour, sugar, bakign powder, cinnamon, baking soda and salt. Make a well in the centre of the flour mixture; set aside.
2. In another medium bowl, combine eggs, pumpkin, milk, orange peel, orange juice and oil. Add egg misture all at once to flour mixture. Stir just until moinstened (batter should be lumpy)
3. Sppon batter nto prepared muffin cups. Bake for 15 to 20 minutes or until lighly browned. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups, serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user SIMPLY-CRM.
Nutritional Info Amount Per Serving
- Calories: 153.9
- Total Fat: 3.6 g
- Cholesterol: 35.6 mg
- Sodium: 273.8 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 4.3 g
- Protein: 4.4 g
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