Apple-Pumpkin Muffins

September 22, 2011 at 1:52 PM | Posted in baking, dessert, diabetes, diabetes friendly, Food, low calorie, low carb | 1 Comment
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With the first day of Fall tomorrow this just sounded like a first day of Fall recipe! From one of my favorite sites

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

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
Total Fat (g)3
Saturated Fat (g)1
Cholesterol (mg)1
Sodium (mg)192
Carbohydrate (g)22
Fiber (g)2
Protein (g)4

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