Pumpkin Oatmeal Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Uncooked oatmeal |
| 1 1/2 | c | All-purpose flour |
| 3/4 | t | Cinnamon |
| 1 | t | Baking powder |
| 3/4 | t | Baking soda |
| 1 | c | Pumpkin butter* |
| 1/2 | c | Skim milk |
| 1/2 | c | Firmly packed brown sugar |
| 3 | T | Vegetable oil |
| 1 | Egg, or 1 egg white | |
| 1/2 | c | Uncooked oatmeal |
| 1 | T | Firmly packed brown sugar |
| 1/4 | t | Cinnamon |
INSTRUCTIONS
Combine part "A". Add part "B". Mix just until ingredients are moistened. Line 12 muffin cups with papers. Fill muffin cups almost full. Combine topping ingredients and sprinkle evenly over batter-filled cups. Bake at 400 for 20-22 minutes until golden brown. can substitute 1 1/4 c. applesauce for the pumpkin butter Posted to EAT-L Digest 25 Mar 97 by Betsey <waterman@VT.EDU> on Mar 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2015
Calories From Fat: 430
Total Fat: 48.9g
Cholesterol: 2.5mg
Sodium: 2077.7mg
Potassium: 1032.8mg
Carbohydrates: 361.9g
Fiber: 14.4g
Sugar: 145.1g
Protein: 39.8g