pumpkin muffins...
Hope you are not tired of me posting recipes... I am on vacation this week, so plenty of time on my hands...
I just made this old family recipe, that I modified...They are sooo good, I just ate one right of the oven... It was a little too hot and soft for my little stomach, still feeling it in my stomach, but it was worth the pain!
Pumpkin muffins
1 cup flour
3/4 cup whole wheat flour
1/4 cup splenda
3 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground nutmeg
1/4 cup raisins
1/4 cup hulled pumpkin seeds
2/3 cup milk
1/2 cup of pumpkin puree ( canned or homemade, no sugar)
1/3 cup greek yogurt ( or fat free sour cream)
1 egg
topping: 1/8 cup splenda brown sugar mix
Mix together the first 9 ingredients. In another bowl, mix the other 4. Add the wet ingredients to the dry and mix just enough to combined. Spoon in 12 medium muffin cups ( greased with pam). Sprinkle generously with brown sugar.
Bake at 400 for 20-25 min.
Nut: for 1 med muffin
cal 115
fat 0.8
sat fat 0,3
chol 18
sodium 24
carbs 20
fiber 2
sugar 5,8
protein 5
A little tip for spooning the muffins into cups, and having muffins same sizes... I use an ice cream spoon...see the picture... They come in differents sizes, code colored... blue is 2 onces, perfect for regular size muffins, and violet is 3/4 once just ok for mini muffins, or cookies....
That works faster and easier...You can buy them at Club L'entrepot provigo, Ares, or everywhere the sell restaurant furniture.
Ok, I'll stop, my posts looks more like a culinary blog than a WLS forum !!!
Bye! Diane
I just made this old family recipe, that I modified...They are sooo good, I just ate one right of the oven... It was a little too hot and soft for my little stomach, still feeling it in my stomach, but it was worth the pain!
Pumpkin muffins
1 cup flour
3/4 cup whole wheat flour
1/4 cup splenda
3 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground nutmeg
1/4 cup raisins
1/4 cup hulled pumpkin seeds
2/3 cup milk
1/2 cup of pumpkin puree ( canned or homemade, no sugar)
1/3 cup greek yogurt ( or fat free sour cream)
1 egg
topping: 1/8 cup splenda brown sugar mix
Mix together the first 9 ingredients. In another bowl, mix the other 4. Add the wet ingredients to the dry and mix just enough to combined. Spoon in 12 medium muffin cups ( greased with pam). Sprinkle generously with brown sugar.
Bake at 400 for 20-25 min.
Nut: for 1 med muffin
cal 115
fat 0.8
sat fat 0,3
chol 18
sodium 24
carbs 20
fiber 2
sugar 5,8
protein 5
A little tip for spooning the muffins into cups, and having muffins same sizes... I use an ice cream spoon...see the picture... They come in differents sizes, code colored... blue is 2 onces, perfect for regular size muffins, and violet is 3/4 once just ok for mini muffins, or cookies....
That works faster and easier...You can buy them at Club L'entrepot provigo, Ares, or everywhere the sell restaurant furniture.
Ok, I'll stop, my posts looks more like a culinary blog than a WLS forum !!!
Bye! Diane
I'll have to show this to my girlfriend Diane. I can't stand Pumpkin anything (other than for decoration) but she just loves them. I'll still give them a try if she makes them. I always do.
Derek
Derek
StartW: 406.6 SurgeryW: 370.8 LastW: 249.6 ThisW: 246.6
VSG SURGERY ON MARCH 10TH, 2011
Follow my journey on YouTube at www.YouTube.com/Dirik29
VSG SURGERY ON MARCH 10TH, 2011
Follow my journey on YouTube at www.YouTube.com/Dirik29
I think I don't like the texture of the pies. And the color (brownish-orange) but I will give your "Spice" not Space muffins a try ;).
StartW: 406.6 SurgeryW: 370.8 LastW: 249.6 ThisW: 246.6
VSG SURGERY ON MARCH 10TH, 2011
Follow my journey on YouTube at www.YouTube.com/Dirik29
VSG SURGERY ON MARCH 10TH, 2011
Follow my journey on YouTube at www.YouTube.com/Dirik29
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