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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. Pecans,
- 3/4 c. Raisins,
- 3 c. Canned pumpkin,(29oz can)
- 10 Tbsp. Fruit sweetener,
- 1/2 c. Oil,
- 3/4 c. Raisin water,
- 3 1/4 c. Brown rice flour,
- 2 Tbsp. Cinnamon,
- 1 tsp Nutmeg,
- 3/4 tsp Cloves,
- 3/4 tsp Allspice,
- 3 1/2 tsp Baking poweder,
- 3/4 tsp Baking soda,
- 1 tsp Salt,
Direcciones
- Preheat the oven to 375 degrees. Lightly spray a regular size muffin tin with lecithin spray. Toast the walnuts for 7-10 min in the oven, stirring occasionally. Allow the nuts to cold and coarsely chop them with a knife or possibly with a pulsing action in a food processor. Bring 1-1/2 c. water to a boil in a small pan. Add in the raisins. When the water returns to a boil, turn off the heat. Let the raisins plump for at least 10 mintes. Drain the raisins, saving the raisin water. If necessary add in water to equal 3/4 c.. Combine the wet ingredients in a medium size bowl. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed, mix in the toasted pecans and plumped raisins. Don't over mix, batter should remain lumpy. Use a rounded #12 scoop (1/2 c.) to place the batter into the prepared muffin tin. Bake the muffins on the middle shelf of the preheated oven for 30 min. Turn the muffins once if necessary for the muffins to brown proportionately. Turn off the heat and leave the muffins in the oven with the door closed for another 15 min. Let the muffins cold in the tin for five min before removing them to a wire rack to cold completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 344 | |
| Calories from Fat 135 | 39% |
| Total Fat 15.56g | 19% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.23g | |
| Cholesterol 1mg | 0% |
| Sodium 282mg | 12% |
| Potassium 241mg | 7% |
| Total Carbs 48.36g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.12g | 5% |
| Protein 4.42g | 7% |
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