Low-fat Pumpkin Ginger Muffins

INGREDIENTS

INSTRUCTIONS

From: dlb@severn.wash.inmet.com (David Barton)  Date: 17 Sep 1995
15:56:28 -0500 This is a recipe that I have adapted  from Graham Kerr.
It makes a wonderful, low fat set of muffins.  The night before, set
the pumpkin in a medium oven (about 350 degrees  Farenheit) on a cookie
sheet or a cake pan for about an hour.  It  should colapse, brown, and
leak some liquid (rims on the cookie sheet  are necessary). If you
like, you can cut open the pumpkin and remove  the seeds and fiber
beforehand; it really does not matter much.  Remove, and let cool. Peel
the cooled pumpkin (waiting until after  roasting makes the peeling
easier, as well as giving a great roasted  flavor, over peeling and
boiling), and separate the seeds and fiber  out. Mash the resulting
pumpkin; you will need 1 1/2 cups.  Pre-heat oven to 350 degrees
Farenheit.  Mix the dry ingredients (the  flour, baking soda, baking
powder,  and ginger).  Whisk them with a  wire wisk until thoroughly
mixed; this eliminates the need for  sifting. In a separate bowl,
combine the moist ingredients, mixing  thoroughly (doing the apple
sauce and pumpking together, and whipping  with a fork makes the mashed
pumpkin easier to mix). Add the wet  ingredients to the dry ones,
folding gently (Kerr recommends a  folding motion with one hand while
rotating the bowl with the other,  and I have found it works well).
Fold until just combined; the less  the better. Fill twelve muffin cups
with the batter until almost full  (either spray with non-stick cooking
spray or use paper muffin cups;  I have found the paper cups are hard
to get off when warm, which is  when they are best). Bake for 25
minutes, or until they test done  with a cake tester or straw and are
brown on top. Yield is 12 large  muffins.  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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