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Ingredientes
- 1/2 c. canned pumpkin
- 1 lg. egg
- 1/2 c. lowfat milk
- 4 tbsp. melted butter
- 1/2 c. crushed pineapple, liquid removed
- 1 1/2 c. flour
- 2/3 c. sugar
- 2 teaspoon baking pwdr
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Direcciones
- In large bowl combine pumpkin, egg, lowfat milk, butter and pineapple. Sift flour, sugar, baking pwdr, salt and spices. Add in to pumpkin mix and stir just till moistened. Spoon into muffin tins. Sprinkle with brown sugar, if you like. Bake in 400 degree oven for 20-25 min. Yields 12 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 83 | 28% |
| Total Fat 9.39g | 12% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 786mg | 33% |
| Potassium 109mg | 3% |
| Total Carbs 48.68g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 24.2g | 16% |
| Protein 5.14g | 8% |
