With the first day of Fall tomorrow this just sounded like a first day of Fall recipe! From one of my favorite sites diabeticlivingonline.com
Apple-Pumpkin Muffins
Substituting applesauce for some of the butter or oil adds tenderness to these muffins while keeping them low in fat.
SERVINGS: 12 muffins
CARB GRAMS PER SERVING: 22
Nonstick cooking spray
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons toasted wheat germ
2 teaspoons pumpkin pie spice or apple pie spice
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
1 cup canned pumpkin
3/4 cup buttermilk or sour milk*
1/3 cup unsweetened applesauce
1/4 cup packed brown sugar
2 tablespoons cooking oil
1. Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.
2. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture. Stir just until moistened.
3. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
*Test Kitchen Tip: To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Nutrition Facts Per Serving:
Servings: 12 muffins
Calories127
Total Fat (g)3
Saturated Fat (g)1
Cholesterol (mg)1
Sodium (mg)192
Carbohydrate (g)22
Fiber (g)2
Protein (g)4
Recipe from: http://www.diabeticlivingonline.com/recipe/muffins/apple-pumpkin-muffins/
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