| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Diabetic co, *filed, 2send, Bakery, Lowfat | 18 | servings | |
INGREDIENTS
| 2 | c | Whole-wheat flour |
| 2 | ts | Baking powder |
| 2 | ts | Cinnamon |
| 2 | ts | Nutmeg |
| 1 | ts | Baking soda |
| 2 | Eggs; beaten | |
| 1 | c | Pumpkin puree |
| 1/4 | c | Sugar |
| 2 | c | Unsweetened applesauce |
| 2 | tb | Canola oil |
| 1 | ts | Almond extract |
| 4 | g | Sugar |
INSTRUCTIONS
1. Preheat the oven to 350 degrees. Mix together the flour, baking soda, cinnamon, nutmeg, and baking powder in a medium bowl. Combine remaining ingredients in a large bowl. Slowly add the dry ingredients to the large bowl until just blended. Do not over beat. 2. Pour the batter into 18 non stick muffin cups and bake for 25-30 minutes. Remove muffins from the oven and let cool slightly. Remove the muffins from the pan and let cool completely. Preparation time: 20 minutes 18 servings/ serving size: 1 muffin Exchange: 1 starch Calories: 86 (26% cff) Total fat: 2 grams; Cholesterol: 24mg; Sodium: 119mg; Carbohydrate: 15g; Dietary fiber: 2g; Protein: 3g; Sugars: 4g (or 1 tsp) >kitpath@earthlink.net NOTES : By using the sweet spices cinnamon, cloves, cardamom, anise, nutmeg, allspice, and mace, your food will need less sweetener overall. Spices and fruit make these muffins taste sweet. To get the flavor of food bursting with sweet spices, wake up by preparing this warm moist muffin for breakfast. Recipe by: Robyn Webb, Flavorful Seasons Cookbook (ADA Press) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 10, 1999, converted by MM_Buster v2.0l.
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