Pumpkin Muffins: Difference between revisions
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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>Yield:</b> 18 servings (serving size: 1 muffin) | ||
Ingredients | <b>Ingredients</b> | ||
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 | |||
<b>Preparation</b> | <b>Preparation</b> | ||
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Calcium: 78mg | Calcium: 78mg | ||
<i>Cooking Light, DECEMBER 2002</i> | <i>Cooking Light, DECEMBER 2002</i><br/> | ||
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522319 | |||
[[Category:Baked Goods]] | |||