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A great breakfast muffin.
A low-fat version of a pumpkin muffin recipe using no oil. Try using a heat stable sugar substitute for half
of the sugar for an even healthier treat.
1 1/2 cups raisins
4 3/4 cups all-purpose flour
2 cups sugar or equivalent sweetener
1 1/2 tsp baking powder
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
6 eggs
1 (29 oz) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
This will work well with egg substitute also. Or use 12 egg whites only.
Procedure:
Preheat oven to 350 degrees F.(175 C). Grease two muffin pans, or line with paper muffin liners.
Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves.
In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir
thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups,
filling about 2/3 full.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
If you use only sugar substitute, the volume of batter will be less, hence fewer than 24 muffins, more like only 16-18
muffins.
Serving Size: makes 24 muffins.
24? servings
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