Tuesday, October 31, 2006
How Could I Not?!
So, it's halloween today. We went around the children's hospital at lunch and passed out candy to the kids getting transfusions for sickle cell, bone marrow transplants, and those in clinic. It was fun!
Several weeks ago I made some pumpkin muffins. Then I made another recipe. One will appear today and the other coming soon, but how could I not do a post with pumpkin on halloween? I this recipe I decided to add some blueberries. I think that was a bad idea as the muffins went rancid fairly quickly; only the areas around the berries were gross. Maybe next time I"ll try dried berries. These were pretty good, nice and moist. Check out the other ARF entries at Sweetnicks ARF-5-A-Day!
Blueberry Pumpkin Muffins
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup fat-free buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.
Yield: 16 servings (serving size: 1 muffin)
NUTRITION PER SERVINGCALORIES 145(28% from fat); FAT 4.6g (sat 0.5g,mono 2.3g,poly 1.6g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 149mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 24.1g