| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
|
Cp oats, quick or old |
|
|
fashioned uncooked |
| 1 |
T |
Packed brn sugar |
| 1/8 |
t |
Pumpkin pie spice |
| 1 1/2 |
|
Cp flour |
| 1 |
|
Cp oats |
| 3/4 |
|
Cp packed brn sugar |
| 2 |
t |
Bqaking powder |
| 1 1/2 |
t |
Pumpkin pie spice |
| 1/2 |
t |
Baking soda |
| 1/2 |
t |
Salt, optional |
| 1/4 |
|
Cp chopped pecans, opt. |
| 1 |
|
Cp canned pumpkin |
| 3/4 |
|
Cp skim milk |
| 3 |
T |
Vegetable oil |
| 2 |
|
Egg whites, lightly beaten |
INSTRUCTIONS
Heat oven to 400. Line 12 muffin cups with paper liners. For
topping, combine all ingredients and set aside. For muffins, combine
dry ingredients and mix well. Combine pumpkin, milk, oil and egg
whites and mix well. Add to dry ingredients and mix just until dry
ingredients are moistened. Fill muffin cups almost full-sprinkle with
topping. Bake 22-25 minutes, or until a wooden pick tests clean. Cool
muffins 5 minutes in pan on wire rack, then remove from pan. Serve
warm, makes 1 dozen. Posted to Digest eat-lf.v096.n188 Date: Tue, 15
Oct 1996 8:23:48 -0400 (EDT) From: NFRITZ@nssdca.gsfc.nasa.gov
A Message from our Provider:
“Time: A longing in man for reuniting with God.”