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. | ||
Yield: 18 servings (serving size: 1 muffin) | <b>Yield:</b> 18 servings (serving size: 1 muffin) | ||
Ingredients | Ingredients | ||
* 2 3/4 cups all-purpose flour | * 2 3/4 cups all-purpose flour | ||
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* 1 tablespoon granulated sugar | * 1 tablespoon granulated sugar | ||
* 1 1/2 teaspoons brown sugar | * 1 1/2 teaspoons brown sugar | ||
Preparation | |||
<b>Preparation</b> | |||
Preheat oven to 375°. | Preheat oven to 375°. | ||
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Calcium: 78mg | Calcium: 78mg | ||
Cooking Light, DECEMBER 2002 | <i>Cooking Light, DECEMBER 2002</i> |
Revision as of 05:14, 8 November 2009
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.
Yield: 18 servings (serving size: 1 muffin)
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°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Nutritional Information
Calories: 164 (19% from fat) Fat: 3.5g (sat 0.6g,mono 0.8g,poly 1.9g) Protein: 3.5g Carbohydrate: 29.7g Fiber: 1g Cholesterol: 12mg Iron: 1.2mg Sodium: 269mg Calcium: 78mg
Cooking Light, DECEMBER 2002