| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fat-free sour cream |
| 1/3 |
c |
Molasses |
| 1 |
c |
Pumpkin |
| 1 |
|
Egg white; whipped |
| 1 3/4 |
c |
Unbleached flour |
| 3/4 |
c |
Brown sugar; packed |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Cloves |
| 1/4 |
ts |
Ginger |
INSTRUCTIONS
Date: Wed, 3 Apr 1996 09:38:28 -0600
From: matejka@bga.com (Anita A. Matejka)
Recipe By: The Fannie Farmer Baking Book
Preheat oven to 350. Prepare 8 muffin pans with cooking spray and flour;
set aside. In a mixing bowl, combine sour cream, molasses, pumpkin, and egg
white. In another mixing bowl, combine flour, sugar, baking soda, baking
powder, cinnamon, nutmeg, cloves, and ginger. Mix wet ingredients with dry
ingredients just until moistened. Use an ice cream scoop to fill muffin
pans two thirds full. Bake for about 15 minutes.
Per serving: 205 Calories; less than one gram Fat (1% calories from fat);
4g Protein; 47g Carbohydrate; 2mg Cholesterol; 140mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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