Pumpkin Muffins: Difference between revisions

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-http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522319
+These spicy muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar creates a crunchy topping that contrasts with the moist, tender muffins.
-These spicy muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar creates a crunchy topping that contrasts with the moist, tender muffins.
+<b>Yield:</b> 18 servings (serving size: 1 muffin)
+    <b>Ingredients</b>
+3/4  cups  all-purpose flour
+  cup  granulated sugar
+  tablespoon  baking powder
+  teaspoon  baking soda
+  teaspoon  ground cinnamon
+/2  teaspoon  salt
+  cup  canned pumpkin
+/4  cup  fat-free sour cream
+/3  cup  fat-free milk
+/4  cup  vegetable oil
+  teaspoon  vanilla extract
+  large egg
+  large egg white
+    Cooking spray
+  tablespoon  granulated sugar
+1/2  teaspoons  brown sugar
-Yield: 18 servings (serving size: 1 muffin)
+<b>Preparation</b>
-Ingredients
-    * 2 3/4  cups  all-purpose flour
-    * 1  cup  granulated sugar
-    * 1  tablespoon  baking powder
-    * 1  teaspoon  baking soda
-    * 1  teaspoon  ground cinnamon
-    * 1/2  teaspoon  salt
-    * 1  cup  canned pumpkin
-    * 3/4  cup  fat-free sour cream
-    * 1/3  cup  fat-free milk
-    * 1/4  cup  vegetable oil
-    * 1  teaspoon  vanilla extract
-    * 1  large egg
-    * 1  large egg white
-    * Cooking spray
-    * 1  tablespoon  granulated sugar
-    * 1 1/2  teaspoons  brown sugar
-Preparation
 Preheat oven to 375°.
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 Calcium: 78mg
-Cooking Light, DECEMBER 2002
+<i>Cooking Light, DECEMBER 2002</i><br/>
+http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522319
+[[Category:Baked Goods]]