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Ingredientes
- 1 sm To medium sized pumpkin
- 1 can (large) pumpkin (you will need about 1-1/2 c. of pumpkin)
- 2 1/2 c. Cake flour
- 2 tsp Ginger (not more, it will overpower)
- 4 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 c. Brown sugar
- 1/2 c. Egg substitute (equivalent to 2 Large eggs)
- 1/2 c. Evaporated lowfat milk
- 1 1/2 c. Unsweetened apple sauce
Direcciones
- This is a recipe which I have adapted from Graham Kerr. It makes a wonderful, low fat set of muffins.
- The night before, set the pumpkin in a medium oven (about 350 degrees Farenheit) on a cookie sheet or possibly a cake pan for about an hour. It should colapse, brown, and leak some liquid (rims on the cookie sheet are necessary). If desired, you can cut open the pumpkin and remove the seeds and fiber beforehand; it really does not matter much. Remove, and let cold.
- Peel the cooled pumpkin (waiting till after roasting makes the peeling easier, as well as giving a great roasted flavor, over peeling and boiling), and separate the seeds and fiber out. Mash the resulting pumpkin; you will need 1 1/2 c..
- Pre-heat oven to 350 degrees Farenheit. Mix the dry ingredients (the flour, baking soda, baking pwdr, and ginger). Whisk them with a wire wisk till thoroughly mixed; this eliminates the need for sifting. In a separate bowl, combine the moist ingredients, mixing thoroughly (doing the apple sauce and pumpking together, and whipping with a fork makes the mashed pumpkin easier to mix). Add in the wet ingredients to the dry ones, folding gently (Kerr recommends a folding motion with one hand while rotating the bowl with the other, and I have found it works well). Fold till just combined; the less the better. Fill twelve muffin c. with the batter till almost full (either spray with non-stick cooking spray or possibly use paper muffin c.; I have found the paper c. are hard to get off when hot, that is when they are best). Bake for 25 min, or possibly till they test done with a cake tester or possibly straw and are brown on top.
- Yield is 12 largemuffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 558mg | 23% |
| Potassium 132mg | 4% |
| Total Carbs 35.88g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.97g | 9% |
| Protein 4.38g | 7% |
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