Pumpkin And Cranberry Muffins

Recipe Ingredients

1/2 cup	118ml	Canned pumpkin puree
1/4 cup	49g / 1.7oz	Egg substitute (equivalent to 1 egg)
3/4 cup	177ml	Nonfat milk
2 tablespoons	30ml	Canola oil
2 cups	125g / 4.4oz	Cake flour
3 teaspoons	15ml	Baking powder
1 1/2 teaspoons	7.5ml	Ground cinnamon
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground cloves
1/4 teaspoon	1.3ml	Salt
1/2 cup	80g / 2.8oz	Dark brown sugar - (packed)
1 cup	93g / 3.3oz	Fresh cranberries - finely chopped
		Butter - for muffin pan
1/4 cup	49g / 1.7oz	Granulated sugar

Recipe Instructions

Combine pumpkin, egg substitute, milk and oil in small bowl. Sift together flour, baking powder, cinnamon, ginger, cloves and salt into large mixing bowl. Stir in brown sugar, mixing well.

Make well in center of flour mixture. Pour pumpkin mixture into well, then sprinkle with cranberries. Stir just until all ingredients are moistened; do not over-mix or muffins will be tough.

Spoon into 12 nonstick muffin cups that have been lightly buttered. Bake at 400 degrees until toothpick inserted in center of muffins comes out clean, 12 to 15 minutes.

Let muffins sit in pan 1 minute, then invert onto wire rack. Roll in granulated sugar while still warm.

This recipe yields 12 muffins.

Each muffin: 142 calories; 176 mg sodium; 1 mg cholesterol; 2 grams fat; 27 grams carbohydrates; 3 grams protein; 0.20 gram fiber.

Source:
The Los Angeles Times, 10-27-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.