Rye, Pumpkin And Date Muffins (wheat Free)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Margarine |
| 1/2 | c | Sugar or treacle, molassess |
| 3 | Eggs | |
| 1/2 | c | Yoghurt |
| 1 | c | Pumpkin puree, see note |
| 1 | c | Chopped dates |
| 2 | t | Mixed spice, or pumpkin pie |
| spice | ||
| 2 1/2 | c | Rye flour |
| 4 | t | Wheat free baking powder |
| or- | ||
| 1 | t | Baking soda |
INSTRUCTIONS
Preheat oven to 350øF, prepare pans. Thoroughly combine the wet mix ingredients except the dates. Fold in the combined dry mix, add the dates & spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12. NOTE: To make 1-1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. Variations: Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots & 1/2 cup sliced almonds. Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 46.5mg
Sodium: 216.6mg
Potassium: 161.4mg
Carbohydrates: 13.2g
Fiber: 1.8g
Sugar: 10.1g
Protein: 2.2g