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Ingredientes
- 2 c. whole-wheat flour
- 2 tsp baking pwdr
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp baking soda
- 2 x Large eggs beaten
- 1 c. pumpkin puree
- 1/4 c. sugar
- 2 c. unsweetened applesauce
- 2 Tbsp. canola oil
- 1 tsp almond extract
- 4 gm sugar
Direcciones
- 1. Preheat the oven to 350 degrees. Mix together the flour, baking soda, cinnamon, nutmeg, and baking pwdr in a medium bowl. Combine remaining ingredients in a large bowl. Slowly add in the dry ingredients to the large bowl till just blended. Don't over beat.
- 2. Pour the batter into 18 non stick muffin c. and bake for 25-30 min. Remove muffins from the oven and let cold slightly. Remove the muffins from the pan and let cold completely.
- Preparation Time: 20 min
- 18 servings/ serving size: 1 muffin
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- NOTES : By using the sweet spices cinnamon, cloves, cardamom, anise, nutmeg, allspice, and mace, your food will need less sweetener overall. Spices and fruit make these muffins taste sweet. To get the flavor of food bursting with sweet spices, wake up by preparing this hot moist muffin for breakfast.
- Robyn Webb suggests using fruit and/or possibly less sugar then boosting the flavor by adding spice. Especially the spices we associate with sweet - like cinnamon, clove, anise. And blends. I have a Thai spice blend which is much like Chinese 5-spice. Schilling puts it out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 83 | |
| Calories from Fat 35 | 42% |
| Total Fat 4.0g | 5% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 376mg | 16% |
| Potassium 86mg | 2% |
| Total Carbs 11.19g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.11g | 6% |
| Protein 1.34g | 2% |
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