Esta es una exhibición prevé de cómo se va ver la receta de 'Pumpkin Orange Corn Bread' imprimido.

Receta Pumpkin Orange Corn Bread
by Global Cookbook

Pumpkin Orange Corn Bread
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

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.
  3. 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.
  4. Pour batter into prepared pan.
  5. 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.
  6. Cold in pan on wire rack for 10 min. Unmold onto wire rack, and peel off paper. Turn right side up; cold completely.
  7. Makes twelve 2.8 oz muffins: 155 Calories each, 12 percent from fat.
  8. 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