Cornmeal Pumpkin Muffins (milk free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 72
- 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
View full nutritional breakdown of Cornmeal Pumpkin Muffins (milk free) calories by ingredient
Introduction
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. 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.Number of Servings: 72
Ingredients
-
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
Directions
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.