Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pumpkin Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 1/3 cups all purpose flour
3/4 cup buckwheat flour
1/3 cup sugar
1 1/2 tsp. baking powder
1 tsp ground cinnamon
1/2 tsp. baking soda
1/2 tsp. finely shredded orange peel
1/4 cup orange juice
2 Tbsp. cooking oil
Directions
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.