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Ingredientes
- 1 c. unbleached all-purpose flour
- 1 c. yellow cornmeal
- 1 tsp baking soda
- 1 tsp grnd cinnamon
- 1 tsp freshly grated nutmeg
- 1 tsp grnd ginger
- 1/4 tsp grnd cloves
- 1/8 tsp salt
- 1 c. canned pumpkin unsweetened
- 1 c. packed brown sugar
- 1 c. lowfat buttermilk
- 1 lrg egg
- 1 x orange grated zest
- 1 Tbsp. canola oil
Direcciones
- 1. Preheat oven to 350F. Line bottom of 9 x 5-inch nonstick baking pan with waxed paper, and lightly spray inside of pan with nonstick veg. oil. Set aside.
- 2. In medium bowl whisk together flour, cornmeal, baking soda, cinnamon, nutmeg, ginger, cloves and salt till well combined. Set aside.
- 2. In another medium bowl beat together pumpkin, brown sugar, buttermilk, egg, orange zest and oil with handheld mixer for about 2 min, or possibly till light and frothy. Make a well in center of dry ingredients; pour in pumpkin mix. Use a spoon and stir till just combined. Don't overmix.
- Pour batter into prepared pan.
- 4. Bake for 55 to 60 min, or possibly till top springs back when pressed gently in center, and side begin to pull away from pan. Don't overbake.
- Cold in pan on wire rack for 10 min. Unmold onto wire rack, and peel off paper. Turn right side up; cold completely.
- Makes twelve 2.8 oz muffins: 155 Calories each, 12 percent from fat.
- NOTES : Here's a lowfat quick bread to try. It would be good for brunch or possibly as a snack with tea. Or possibly soup! One of the newspapers featured
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 187 | |
| Calories from Fat 22 | 12% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 18mg | 6% |
| Sodium 163mg | 7% |
| Potassium 118mg | 3% |
| Total Carbs 38.18g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 19.15g | 13% |
| Protein 3.34g | 5% |
