Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 Dear All, I made these muffins for dinner tonight - they were kid-friendly and good. I got the recipe from the PCRM web site. Please enjoy, Danamarie Recipes Pumpkin Spice Muffins Makes 10 to 12 muffins These fat-free muffins are moist and delicious. 2 cups whole wheat or whole wheat pastry flour ½ cup sugar 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg 1 15-ounce can solid-pack pumpkin ½ cup raisins Preheat oven to 375°F. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add pumpkin, ½ cup of water, and raisins. Stir until just mixed. Spoon batter into oil-sprayed muffin cups, filling to just below tops. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container. Per muffin: 131 calories; 3 g protein; 31 g carbohydrate; 0.5 g fat; 4 g fiber; 236 mg sodium; calories from protein: 10%; calories from carbohydrates: 87%; calories from fats: 3% Recipe from Healthy Eating for Life for Children by PCRM nutrition director Amy Lanou, Ph.D. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 These look good, and I'd like to bet they'd work fine with Splenda instead of sugar too! Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Thanks for this recipe! I made these today, and they are quite good. Nice and moist. I made the following substitutions. For one of the cups of flour, I used 1.5 C of oatmeal processed into a flour. And in place of the raisins, I used 1/2 C of chopped cranberries, which are far lower in calories. -Erin , " das4145 " <asenat45@h...> wrote: > > Dear All, > > I made these muffins for dinner tonight - they were kid-friendly and > good. I got the recipe from the PCRM web site. > > Please enjoy, Danamarie > > Recipes > > Pumpkin Spice Muffins > Makes 10 to 12 muffins > > These fat-free muffins are moist and delicious. > > 2 cups whole wheat or whole wheat pastry flour > ½ cup sugar > 1 tablespoon baking powder > ½ teaspoon baking soda > ½ teaspoon salt > ½ teaspoon cinnamon > ¼ teaspoon nutmeg > 1 15-ounce can solid-pack pumpkin > ½ cup raisins > > Preheat oven to 375°F. > > Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and > nutmeg in a large bowl. > > Add pumpkin, ½ cup of water, and raisins. Stir until just mixed. > > Spoon batter into oil-sprayed muffin cups, filling to just below > tops. > > Bake 25 to 30 minutes, until tops of muffins bounce back when > pressed lightly. Remove from oven and let stand 5 minutes. Remove > muffins from pan and cool on a rack. Store cooled muffins in an > airtight container. > > Per muffin: 131 calories; 3 g protein; 31 g carbohydrate; 0.5 g fat; > 4 g fiber; 236 mg sodium; calories from protein: 10%; calories from > carbohydrates: 87%; calories from fats: 3% > > Recipe from Healthy Eating for Life for Children by PCRM nutrition > director Amy Lanou, Ph.D. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 >For one of the cups of flour, I used > 1.5 C of oatmeal processed into a flour. Was the rest WW flour or unbleached all-purpose? >And in place > of the raisins, I used 1/2 C of chopped cranberries Dried or fresh? > which are far lower in calories. And ever so good for you too, if that's a consideration! I keep promising myself to make these!!!! Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 , " Pat " <veggiehound> wrote: > > >For one of the cups of flour, I used > > 1.5 C of oatmeal processed into a flour. > > Was the rest WW flour or unbleached all-purpose? whole wheat > >And in place > > of the raisins, I used 1/2 C of chopped cranberries > > Dried or fresh? fresh > > > which are far lower in calories. > > And ever so good for you too, if that's a consideration! > > I keep promising myself to make these!!!! > > Best, Pat > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 .. . . 1/2 C of chopped cranberries > > > > Dried or fresh? > > fresh Well, I have the rest of the ingredients - bought pumpkin yesterday - and will be using raisins this time but I'm going to mark the recipe firmly to try fresh cranberries. That woould be absolutely lovely. You know, I almost never use fresh cranberries - except to pop em in a pan to make a kind of cranberry sauce with lemon and orange zest and a little juice ;-) - although I've used dried cranberries in a few things - so I'm going to look forward to this! Thanks! love, pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2006 Report Share Posted February 10, 2006 These are excellent! I have made them twice now - both times with raisins as stated, although I must try the cranberry version sometime soon! I substituted Splenda for the sugar (for those who don't know Splenda, it can be used measure for measure in place of sugar and can be used in cooking) and used a little less - about 1/3 cup instead of 1/2 since we don't sweeten things much (that's just us). But I have to repeat: they are excellent!!! Lovely and light and fluffy with wonderful flavour. Many thanks for the recipe. It's a keeper - already in my kitchen loose-leaf cookbook. love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2006 Report Share Posted February 15, 2006 Greetings, I'm glad that you liked the original recipe! I greatly appreciated your baking creativity for substituting other ingredients! Thanks, I've noted your substitutions in my recipe notebook! Thanks again, Danamarie ***** > > > > >For one of the cups of flour, I used > > > 1.5 C of oatmeal processed into a flour. > > > > Was the rest WW flour or unbleached all-purpose? > > whole wheat > > > >And in place > > > of the raisins, I used 1/2 C of chopped cranberries > > > > Dried or fresh? > > fresh > > > > > > which are far lower in calories. > > > > And ever so good for you too, if that's a consideration! > > > > I keep promising myself to make these!!!! > > > > Best, Pat > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 You're quite welcome. Enjoy! -Erin , " das4145 " <asenat45 wrote: > > Greetings, > > I'm glad that you liked the original recipe! I greatly appreciated > your baking creativity for substituting other ingredients! Thanks, > I've noted your substitutions in my recipe notebook! > > Thanks again, Danamarie > > ***** > > > > > > > >For one of the cups of flour, I used > > > > 1.5 C of oatmeal processed into a flour. > > > > > > Was the rest WW flour or unbleached all-purpose? > > > > whole wheat > > > > > >And in place > > > > of the raisins, I used 1/2 C of chopped cranberries > > > > > > Dried or fresh? > > > > fresh > > > > > > > > > which are far lower in calories. > > > > > > And ever so good for you too, if that's a consideration! > > > > > > I keep promising myself to make these!!!! > > > > > > Best, Pat > > > > > > Quote Link to comment Share on other sites More sharing options...
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